 |
Scandinavian Meatballs!
"Kjottker"
"Kottbullar"
"Gehakbal" |
Almost every culture and location on our planet can be found
some variation of the meatball from
China to America and everywhere else... but I love the
meatballs from Scandinavia best.
This food speaks to me!
In some parts, meatballs
are served with caramelized onions, potatoes, peas and a
gravy. In other
areas it may be served over buttered noodles with a variety
of sauces. I adapted my 'Stroganoff'
sauce to fit the occasion and it works great.
It takes a little
concentration to make and prepare a great meatball... but as
you will see it is worth it!
Enjoy! - Roger
|
the 'meatball'
1 egg
1 pound beef
3/4 pound pork
1/2 diced and sautéed white onion
1 cup bread crumbs
1/2 cup heavy cream
1 tsp brown sugar
spices:
1 tablespoon (salt, pepper and garlic)
1/4 tsp cloves
1/8 tsp. white pepper
1/4 allspice
1/4 tsp nutmeg
|
the "sauce"
1/2 cup butter/ olive oil
1/2 cup flour
1/2 cup wine
1/2 cup brandy (armagnac)
2 cups sour cream ( 16 oz.)
1 can beef stock
seasonings:
1/2 tsp thyme
3/4 tsp dry mustard
2 tsp dill
1 tsp garlic powder
1tsp onion powder
sea salt salt ( to taste)
|
| |
|
 |
 |
Beat the egg, stirr in the bread crumbs, add the meat,
onions and seasonings!
then roll into 1" balls
|
Another secret ingredient... left over butter
and bacon fat... yummy!
Sautéed onions! :) |
| |
|
| |
|
 |
 |
Add the spices and sugar to the onions
|
frying the meatballs on low heat keeps them
from cooking too fast on the outside...
it takes more time... but it is worth it!
|
| |
|
| |
|
 |
 |
AAaaAaAakh... that's one
spicy meat-a-ball!
( actually, Scandinavian
meatballs have
a nice sweetness all their own ) |
After working the flour
and butter/oil combination
into a lovely brown mixture... there's plenty of time
to add the spices and a bit of the 'secret'
ingredient |
| |
|
| |
|
 |
|
workin' on the 'rouge'
Here we are before we add our last ingredient,
sour cream!
|
Always use the best
noodles
you can find.. |
Make it
for someone you love!
|
| |
|