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Swedish Meatballs, my way
Dec. 31st, 2009 12:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
starfishIngredients:
Premade cocktail-sized meatballs, not Italian style if you can help it, dumped in crockpot on low.
Some sort of fat or oil (I used the schmaltz from the top of the turkey stock), maybe 1/4 cup
1 or 2 onions, sliced
About a pound of mushrooms, sliced
Kitchen Bouquet (optional)
Paprika
Allspice
Nutmeg
Cardamom
Black Pepper
Parsley
Flour
Stock or broth (again, leftover turkey for me), about a quart
Red wine, one glug
Pint of sour cream
In large pot or Dutch oven: Saute onions and mushrooms in fat until soft. Sprinkle with paprika. Add Kitchen Bouquet if you're using it. Add too much allspice. Be unable to take any of it out. Compensate by adding too much nutmeg and cardamom. Check pantry for more ingredients. Add black pepper and parsley.
When everything but the liquid is combined, add about as much flour as there was fat (this is the SCIENCE part) and stir until it's all paste-y. Cook for a bit and then add the liquid, slowly (my stock was semi-solid, which helps with that). Stir and cook until it comes to a simmer, then check for taste. You might need to add salt.
Dump the sour cream into a medium bowl and slowly stir in about a cup of the hot gravy you just made. Then pour that mixture back into the pot, also slowly, stirring as you go. When everything is mixed, you can add the sauce to the meatballs, which have probably just barely started to thaw, and mix it up. Or you can skip the crockpot altogether and add the meatballs to the pot and simmer until they're thawed. You choose!
Premade cocktail-sized meatballs, not Italian style if you can help it, dumped in crockpot on low.
Some sort of fat or oil (I used the schmaltz from the top of the turkey stock), maybe 1/4 cup
1 or 2 onions, sliced
About a pound of mushrooms, sliced
Kitchen Bouquet (optional)
Paprika
Allspice
Nutmeg
Cardamom
Black Pepper
Parsley
Flour
Stock or broth (again, leftover turkey for me), about a quart
Red wine, one glug
Pint of sour cream
In large pot or Dutch oven: Saute onions and mushrooms in fat until soft. Sprinkle with paprika. Add Kitchen Bouquet if you're using it. Add too much allspice. Be unable to take any of it out. Compensate by adding too much nutmeg and cardamom. Check pantry for more ingredients. Add black pepper and parsley.
When everything but the liquid is combined, add about as much flour as there was fat (this is the SCIENCE part) and stir until it's all paste-y. Cook for a bit and then add the liquid, slowly (my stock was semi-solid, which helps with that). Stir and cook until it comes to a simmer, then check for taste. You might need to add salt.
Dump the sour cream into a medium bowl and slowly stir in about a cup of the hot gravy you just made. Then pour that mixture back into the pot, also slowly, stirring as you go. When everything is mixed, you can add the sauce to the meatballs, which have probably just barely started to thaw, and mix it up. Or you can skip the crockpot altogether and add the meatballs to the pot and simmer until they're thawed. You choose!
