If you’re at the pub and someone shows up with hot meatballs, a rush of happiness fills the air. I love to make meatballs. Pair that with the Irish pub in Jegun to watch a lovely evening unfold. It’s so easy and straightforward. These babies are technically “Swedish Meatballs.” Though, after chatting to the two Swedish people I know, I’m guessing there is room for some artistic Swedish creativity when it comes to making balls out of meat.
When the balls were ready, they looked like this. I then rushed over to the pub for a giggle and some night life.
It is very simple. You need:
- Mince or ground beef for the American crew ( I hear those crazy kids at Grasspunk do some mean mince )
- Beef broth
- Dash of flour
No chopping required. Put some mince into a big bowl.
You could ball them up like so, but first, add some spice.
And an egg. I added four eggs because I did a lot of meatballs.
Then a dash of Allspice. In France, they call it “quatre-épices.” Everything sounds great in French.
And some nutmeg.
And some pepper.
Duck fat in.
Ball them babies up and start browning.
If you do a lot of meatballs and your pan looks sad, change out the oil and start anew.
You could chuck in some beef broth and cream to let it bubble in an average oven. I’ve had bad luck with that, so I made a cream sauce instead.
A little flour to brown.
Then the beef stock.
Slowly. Nice and creamy.
Then the cream.
It’s a bit white at first, but when it snuggles in with the meatballs, it gets all browny browny.
The cream sauce is poured in with the browned balls.
In the oven for thirty minutes or so. Then, voila! Yummy meatballs for the pub!