Saturday, November 24, 2007

My new favorite meal

All I have to say is, YUM!

Swedish Meatballs and Spaetzle

To make the spaetzle:

1 1/2 cups flour
1/2 t. nutmeg
dash pepper
3/4 t. salt
1/3 cup milk
3 eggs, beaten
4 cups chicken broth
3 tablespoons butter
1/2 large onion, chopped

In a medium-size bowl, mix the flour, nutmeg, salt and pepper. Gradually mix in milk and eggs, blending until smooth. Bring the chicken broth to a boil. Pour the dough into a colander with large holes. Using a wooden spoon, press the dough through the colander holes into the chicken broth, a little at a time. Reduce the broth to a simmer. Let cook three to four minutes, then remove the spaetzle with a slotted spoon and press another batch through the colander. Note: keep your colander on a plate in between batches, as the dough will run through it a little bit.

Once all the spaetzle has cooked, set aside the chicken broth - you'll need a cup of it for the meatballs.

Melt the butter in a large skillet over medium heat. Add the onions and a pinch of salt, and cook until the onions are soft, about five minutes. Add the spaetzle and cook, stirring frequently, until golden brown, about five more minutes. Serve hot.

Swedish Meatballs

1 2/3 cup evaporated milk, divided
1/4 cup minced onion
1/2 cup dry breadcrumbs
1/2 t. salt
1/4 t. allspice
pinch pepper
1 pound ground beef
1 tablespoon butter
1 cup chicken broth
1/2 cup cold water
3 tablespoons flour
1 tablespoon lemon juice

Combine 2/3 cup milk, onion, breadcrumbs, salt, allspice, pepper and beef, mix well. Melt butter in a large skillet over medium heat. Form the meat mixture into small balls (about 1 1/2 inches) and brown in the butter. Add chicken broth (reserved from the spaetzle, if you make them the same day). Bring to a boil, cover and simmer for 12 minutes. Meanwhile, mix the water and flour to make a slurry. Remove meatballs from the skillet. To the chicken broth in the pan, add the remaining cup of evaporated milk and the water/flour slurry. Cook, stirring constantly, until the mixture thickens and boils. Add the lemon juice. Return the meatballs to the pan, warming them through before serving.

1 comment:

Heather said...

Wow! They sound Awesome! I'll have to try this for sure.