Have I ever told you guys what happens when the cockatoo gets her haircut? It is the most ridiculous thing and endlessly amusing to me.
The husky doesn’t recognize her. And, you know, the first time it happened I thought it was just because she was a puppy and hadn’t lived with us long. But now, over a year later, it stills happens every single time. So Clementine got her haircut yesterday and all night Penelope was growling at her and wouldn’t let her near the food bowls.
After a day or two, she stops acting up and I never know if she finally realizes that it’s actually Clementine or if she just accepts the fact that an impostor has moved in.
I made one of my family’s favorites the other day and decided to finally share it with you guys. Swedish Meatballs! I have the worst time getting sour cream to melt completely into sauces which is why you’ll always see spots in any sauce I make with it. But it doesn’t make these meatballs any less delicious! I love love love them! My husband calls them “meatball stroganoff” and stroganoff is his favorite meal ever so I guess it’s a compliment.
Don’t skip the jelly! Sounds weird but the teeny bit of sweetness it adds is so delicious with the otherwise savory dish. I can never find the jellies the recipe recommends so I usually go with blueberry.
from Simply Recipes
- Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.
- In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.
- Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.
- Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.
- Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.
- Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.
- As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.
- Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes, until the meatballs are completely cooked through and the sauce has thickened slightly.
- To finish, remove from heat add the sour cream; mix well. Either add the lingonberry jelly to the sauce or serve it on the side.