Meatballs For The Pub

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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.

DSC_0489It is very simple.  You need:

  • Mince or ground beef for the American crew ( I hear those crazy kids at Grasspunk do some mean mince )
  • Allspice
  • Nutmeg
  • Salt
  • Pepper
  • Butter
  • Cream
  • Beef broth
  • Dash of flour

No chopping required.  Put some mince into a big bowl.

DSC_0373You could ball them up like so, but first, add some spice.

DSC_0434And an egg.  I added four eggs because I did a lot of meatballs.

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DSC_0409Then a dash of Allspice.  In France, they call it “quatre-épices.”  Everything sounds great in French.

DSC_0426And some nutmeg.

DSC_0430And some pepper.

DSC_0431Duck fat in.

DSC_0442Ball them babies up and start browning.

DSC_0444If you do a lot of meatballs and your pan looks sad, change out the oil and start anew.

DSC_0450You 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.

Butter in.

DSC_0455A little flour to brown.

DSC_0463Then the beef stock.

DSC_0467Slowly. Nice and creamy.

DSC_0468Then the cream.

DSC_0471It’s a bit white at first, but when it snuggles in with the meatballs, it gets all browny browny.

DSC_0473The cream sauce is poured in with the browned balls.

DSC_0477In the oven for thirty minutes or so. Then, voila!  Yummy meatballs for the pub!

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