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Ingredients: |
Ingredients: 2 tsp butter
1 large onion, yellow or white, peeled and grated or very finely chopped
2/3 cup milk
5 slices of bread, crust removed, bread cut ito peices
2 eggs
1 pound Italian sausage or ground pork
2 lbs ground chuck
2 tsp kosher salt
1 tsp freshly ground nutmeg
1 tsp ground cardamom
2 tsp black pepper
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Directions: |
Directions:Saute the onions in the butter over a med-high heat. Stir in the grated or finely chopped onion and cook until translucent and softened, 3-4 minutes. Set aside to cool.
Place the bread in a large bowl and mix with the milk. Let sit for 15-20 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk put the bread in the food processor and pulse until it has been completely broken up. Return the pulverized milk to the bowl.
Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork, beef, and spices. I use my KithcenAide with the dough hook assembly now to mix well for a few minutes.
Using a cookie dough scoop, put a level scoop amount into your hands and then roll up the meatball. This will insure they stay shaped and are all uniform in size.
Place them on a rimed cookie sheet.
Bake at 475* until golden brown.15 to 20 minutes. |
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Pop's Swedish Meatball Sauce |
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Ingredients: |
Ingredients: 6 Tbsp butter
1/3 cup flour
1 quart beef stock
2/3 cup sour cream
1 cup heavy cream
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Directions: |
Directions:Melt 6 tbsp butter in pan to make a roux. Slowly add the stock to the roux, stirring constantly . The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. The sauce will eventually loosen and become silky. Let this simmer slowly to thicken, and then add the cream and sour cream. Place meatballs in a baking dish and pour sauce over them. Bake at 350* for 30 minutes. |
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Pops Italian Spaghetti Sauce |
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Ingredients: |
Ingredients: Sauce: 8 oz. container fresh sliced mushrooms
3 tbs butter or margarine
2 cloves minced garlic
2 lbs lean ground beef
24 oz. tomato paste
6 to 9 cups water until desired thickness is reached
2 tbs garlic salt
2 tsp Italian seasoning
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Directions: |
Directions:In large Dutch oven or skillet with lid, first saute the mushrooms and minced garlic in butter or margarine. Place in bowl and set aside. In same pan now brown the ground beef. Drain. While draining put tomato paste in the pan add the water and stir over medium heat. Add garlic salt and Italian seasoning. When sauce begins to bubble, lower heat to simmer. Add the hamburger and the mushrooms to the sauce. Simmer 15 minutes. Serve over cooked thin spaghetti noodles. |
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Personal
Notes: |
Personal
Notes: The reasoning behind this recipe was try to make one meatball that would cover several dishes. That way I could make a big batch of meatball and freeze them in dinner portions. My spaghetti sauce is already done like this. So if I want a spaghetti dinner I have the sauce in the freezer, I have meatballs, all I have to do is boil the noodles. This meatball is spicy yet has a little of the zest of a Swedish meatball. I also use these as party appetizers. In spaghetti sauce they taste Italian. In a cream sauce they taste like Swedish meatballs. I have 3 cookie dough scoops. I use the number 2 scoop for Swedish and cocktail; meatballs. I use the number 3 scoop for Italian meatballs.
I have other meatball recipes in this book, but these came before i developed this one. This is my go-to recipe for meatballs now.
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This recipe for Pop's Hybrid Meatball is from