fruits of labor: swedish meatballs

September 26, 2009

with fall fast approaching i thought i would share one of my favorite cool weather dinners thats easy enough to make on the weeknights. this is a dish i have been eating since longer than i can remember, and it has been passed down through the women in my family- i love it so much i though i would share it with you all.

this recipe is for two plus some for lunch the next day, its also a great appetizer to bring to a party with some pretty toothpicks and napkins! and you can make them a day ahead.
1lb of ground beef (highest quality)
1/2 cup of bread crumbs
1 tbsp of minced green bell pepper
1/2 small onion minced
1 egg
a conservative 1/2 cup of milk
2 tbsp of dried thyme or 9 springs of fresh.
salt and pepper generously
combine all ingredients well in a large bowl, then take a small pinch of the mixture between your index and middle fingers and thumb take a small pinch of the mixture and roll into a nice ball. it should be approximately the diameter of a quarter
in an extra large frying pan melt 2 tbsp of butter to coat the bottom of the pan over medium high heat and begin to add your meatballs, turn frequently so that all sides become nicely browned and they are cooked through. when all of the meatballs have been cooked turn the pan up to high and deglaze with about half a bottle of dark beer and reduce for a nice sauce, you can also use water. i love to serve them with mashed potatoes and a crisp green salad.

Leave a Reply

Your email address will not be published. Required fields are marked *