LC Cloudy With A Chance of Meatballs Note
We’ve often found that a mood can be made dramatically less pouty merely with the presence of meatballs. Learning to discern this is sorta like learning to predict the weather forecast. You know, cloudy with a chance of meatballs.
- Quick Glance
- 35 M
- 1 H, 20 M
- Serves 4 to 6
Soak the bread in the milk in a large bowl for about 30 minutes or until it has absorbed all the milk and is very soft. Add the ground pork and beef, egg, onion, and allspice and season with salt and pepper. Knead together well with your hands, then form into small balls about the size of walnuts, rolling them between your palms so that they are compact and won’t fall apart when cooking.
Heat 2 1/2 tablespoons butter with the olive oil in a nonstick skillet. Fry the meatballs in batches, turning them once during cooking. (You will have to work quite quickly and take care not to burn the butter and oil. If necessary, wipe out the skillet between batches and start again with a little less butter and oil.) Transfer the cooked meatballs to a heavy-based saucepan with any onion that is on the bottom of the skillet and continue with the next batch.
Sprinkle the flour into the skillet and mix with a wooden spoon until it is smooth. Add the remaining butter and let it melt. Continue cooking, stirring almost continuously, until it is a golden color. Remove the pan from the heat and very slowly pour in 2 cups hot water, standing back a bit. Mix in quickly, then return the pan to the heat. Stir in the sour cream and mix well, then carefully pour over the meatballs. Season lightly with salt and pepper and cook, covered, over very low heat for 10 to 15 minutes, until you have a thick creamy sauce with soft meatballs to serve with berry jam and boiled potatoes.
Recipe Testers' Reviews
As I have celiac disease, I obviously didn’t use regular white bread, but substituted white gluten-free bread, which worked just as well. I also substituted white rice flour for all-purpose flour. The recipe specifies ground allspice, but I like to toast whole allspice and grind it for a fresher, more intoxicating flavor. Of course, that is not necessary, but is my personal preference.
These meatballs are nothing really unusual at all, but are very tasty with the creamy sauce. We do not have lingonberries here, and at the time I did not have lingonberry preserves, so I used cranberry jam. Red currant would also work nicely. The slightly sweet yet savory meatballs contrasted nicely wit the tart jam. Perhaps next time I will add a touch of freshly-grated nutmeg as well. To sum up — a simple and basic — yet delicious — meatball recipe that deserves to be enjoyed again and again.