Sweedish Meatballs

材料

**For the meatballs**

1/4 cup milk

2 tsp gelatin

1 lb. ground meat (beef and/or pork)

1/4 cup bread crumbs

2 sprigs thyme, stems removed

2 tsp salt

1 tsp white pepper

1 tsp red pepper flakes

1 tsp nutmeg, grated (fresh grated if possible)

3 cloves garlic, minced

1 large egg

1 tsp soy sauce

1/2 tsp Worcestershire sauce

Olive oil

**For the sauce**

8 oz cremini mushrooms, thinly sliced

1/2 med onion, finely diced

3 cloves garlic, very finely diced

2 sprigs fresh thyme

1 tsp salt, to taste

1 tsp white pepper

2 tbsp butter

2 tbsp Flour

1 cup Chicken stock or white wine

1 cup milk (or cream)

手順

in a small bowl, combine milk and gelatin. stir to combine and let sit.

In a large bowl, combine meat, remaining ingredients through Worcestershire sauce, and milk mixture. Mix by hand until just combined.

Heat oil (1/4 inch) in a large cast iron skillet, or other heavy bottomed vessel. Using wet hands, form med sized meatballs. Fry meatballs, rotating to brown evenly. Meatballs will finish cooking in the sauce, so remove them from the pan once they're browned.

Meanwhile, heat oil in a saucepan over medium heat for the sauce. Add mushrooms, stirring occassionally, and allow them to cook until the moisture they've released has all evaporated and the mushrooms have begun to brown.

Add white pepper, salt, butter, stirring to combine. Add onion garlic and thyme, and sweat vegetables (2-3 minutes).

Add flour and stir well. cook for 1-2 minutes.

Slowly add your stock or wine, and then the milk, about 1/4 cup at a time, stirring constantly. Scrape up any of the fond at the bottom of the pan as you go. Optionally add a little extra fresh nutmeg.

Bring the sauce to a light simmer, then add the meatballs and stir. Let the sauce reduce until lightly thickened and meatballs are cooked through.

Before removing from heat, add a touch more soy sauce and a little fresh lemon juice.

Serve however you want, over egg noodles for example.

メモ

fantastic over egg noodles (for homemade noodles, 3 on the pasta roller, then rolled and cut like pappardelle with a sharp knife)