Sunday, November 6, 2011

GD Round 2 - swedish meatballs

I just love finding new ways to use old recipes.
I also love IKEA.

I know that's random.
But, if you've been to IKEA, then you know where I'm going with this.

You can spend a whole day in that place.

And they even have a place to eat.
Which has swedish meatballs.
Makes sense now, eh?

I just love their meatballs.
Covered with a rich, smooth, brown gravy.

Now, if you wanted to be more authentic, you'd make your own meatballs and they would include allspice and nutmeg.
But, this is a Round 2 recipe.
So, we are using my Maw Maw's famous meatballs.
Still fantastically good.

Swedish Meatballs
Serves 4.
Meatballs, enough for four
1/4 cup flour
3 cups beef stock, homemade or store-bought
1/4 cup heavy cream
A couple sprigs of thyme
Salt and pepper, to taste

Get a large skillet over medium-high heat.  Melt a bit of butter and drizzle a bit of olive oil and add the meatballs.  Brown on all sides and remove to a plate.
Once all of the meatballs are browned and removed, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and thyme and continue to cook until the gravy reaches the desired consistency. Taste for seasoning.  Add the meatballs back in, simmer in the gravy until ready to eat and enjoy!

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