What You Will Need: Ground beef-80/20 (meaning 80% meat to 20% fat), diced onions, diced garlic, flour, grill seasoning, half & half or heavy cream and beef broth.
Optional Ingredient: Roasted mushrooms, fresh parlsey & fruit jelly.
Preheat your oven to 350*
**if you don't use an 80/20 meat mixture, you might have to incorporate an additional binder such as milk soaked bread crumbs**
In a small skillet with a little olive oil, sauté your diced onions. 2-3 minutes.
Add in the diced garlic. Cook another 1-2 minutes. Remove from the heat.
In a large bowl, combine the ground beef, grill seasoning & the sautéed onions/garlic.
Mix & form meatballs about 1 1/2 inch size.
In a large skillet with 2-3 tablespoons of olive oil sear the meatballs till they form a good crust. About 3-5 minutes.
Remove and place onto a baking sheet. Pop into the oven to finish cooking while you build the sauce.
Reserve about 2 tablespoons of fat in the pan.
Sprinkle in 2-3 tablespoons of flour. Stir and allow the roux to cook 1-2 minutes.
Add in the beef broth. 1 - 1 1/2 c. Whisk & bring to a boil.
Add in a splash of the half/half or heavy cream.
At this point, you have made the tradition sauce. You can now add the meatballs back in, simmer & serve.
Or.......
You can add the roasted mushrooms to the sauce.
How To: place sliced mushrooms on a baking sheet. Coat with olive oil, salt & pepper. roast in a 375* oven till golden brown, about 15-20 minutes.
Now we can bring the meatballs back to the hot tub!
Simmer 5-10 minutes.
Finish with plenty of fresh, chopped parsley.
When I was reading up on this dish I learned that its traditionally served with boiled potatoes & a Lingonberry sauce.
Since I didn't have this berry sauce, I settled for what I did have, a tiny strawberry jam from the Grand Hotel.
I was worried about how this combination would taste but oh my goodness, was it delicious!
A great mix of sweet & savory!
Two thumbs up from both my husband & son!!
Enjoy & Always Cook with Love!
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