swedish meatballs

I found this recipe linked in a blog for women living overseas. It's not fully authentic, or so my Swedish soon-to-be roommate tells me, but I've made it for some hungry American guys who were thrilled with the results.

SWEDISH MEATBALLS
adapted from Damn Delicious

2 Tbsp olive oil, divided
1 onion, diced
1 lb ground beef
1 lb ground pork
½ cup oats
1 egg
¼ tsp ground allspice
¼ tsp ground nutmeg
salt and pepper, to taste
¼ cup unsalted butter
1/3 cup flour
4 cups beef broth
¾ cup cream

HEAT 1 Tbsp olive oil in a large skillet over medium heat. Add onion, and cook, until translucent (about 2-3 minutes). Combine onion, ground beef, ground pork, oats, egg, allspice, and nutmeg in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼ to 1½ inch meatballs, forming approximately 24 meatballs.

COOK meatballs, in batches, in skillet with remaining 1 Tbsp of oil, until all sides are browned. Transfer to a paper towel-lined plate.

MELT butter in the skillet. Whisk flour until lightly browned, stirring in any meatballs bits still in the pan, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream. Season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes. Serve with potatoes.

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chili

I made something without measurements.

Truthfully, I started with the proportions on the chili packets, but since I didn't have all the ingredients, and I was making a large amount than the packets planned for, I improvised. I tasted the chili. I thought it was not correct. Too tomato-y, probably because I used tomato paste and because I used more than in the recipe. Then I looked up the spices in a packet of chili seasoning. Add more chili powder, a little cumin, and a tiny bit of paprika. I couldn't find paprika. For some flavor, I added salt, sugar, and chicken bouillon.

But now it seemed to have a little too much kick, especially since I told my guests I would be making mild chili. My roommate has a recipe for taco soup (stew) that is very similar to chili, but it has powdered ranch dressing in it. Milk neutralizes spice, and ranch would enhance the flavors. I sprinkled a little, tasted, and sprinkled a little more.

So now I have a recipe without measurements. But it was good...

CHILI (serves 10 people)

1 onion
2 Tbsp olive oil
2 jin ground beef (a little more than 2 lbs)
1000 grams tomato paste (1 large can)
400 grams diced tomatoes (1 can)
1200 grams kidney beans, rinsed (3 cans)
800 grams white beans, rinsed (2 cans)
2 packets chili seasoning
1 generous sprinkling chili powder
1 small sprinkling cumin
1 small sprinkling salt
1 generous sprinkling sugar
1 generous sprinkling granulated chicken bouillon
1 generous sprinkling powdered ranch dressing

SAUTE onions in olive oil. Add ground beef and brown.

COMBINE tomato paste, diced tomatoes, beans, and seasoning in a large pot. Add beef and onions. Simmer on low.

SEASON as needed. Serve with cheese and Julie's Cornbread.

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spinach meatballs

I found this recipe as part of an article on Self.com about "superfoods." I liked the addition of spinach to the meatballs and oatmeal is much more convenient than breadcrumbs in China. The result is a tender meatball with an herb flavor.

SPINACH MEATBALLS (makes 30-36 meatballs)

1 cup oats
½ cup plain yogurt
½ cup water
1 cup chopped spinach
2 Tbsp basil
½ cup parmesan cheese
1 egg
3 cloves garlic, minced
2 tsp salt
1 tsp pepper
1 pound ground meat (preferably lean beef or turkey, but I’ve been known to use the beef/pork mix available here)

MIX oats, yogurt, and water. Let oats absorb the liquid for a few minutes. Add spinach, basil, cheese, egg, garlic, salt, and pepper. Add ground meat and mix until well combined.

FORM into approximately 30-36 meatballs.

BAKE 10-15 minutes at 400°F. Turn and bake about 10 more minutes (until centers are not pink and the outsides are browned).

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