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Swedish Meatballs

These bite-size fried meatballs are served with a sliver of pickled cucumber and a dipping sauce made from tangy lingonberry preserves and sour cream.

Ingredients

  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • Kosher salt
  • 1 1/2 cups breadcrumbs
  • 1/3 cup milk
  • 2 teaspoons dry sherry
  • 1/2 teaspoon mustard powder
  • 3 large eggs
  • 1/2 pound ground pork
  • 1/2 pound ground turkey
  • 1 tablespoon honey
  • 1/2 teaspoon ground allspice
  • Freshly ground pepper
  • Vegetable oil, for frying
  • 3 tablespoons lingonberry or cranberry preserves
  • 1/2 cup sour cream
  • Chopped fresh dill, for topping
  • Fresh pickled cucumber slices, for serving
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Directions

Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside.

Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg. Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined.

Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight.

Put the remaining 1 cup breadcrumbs in a shallow dish. Whisk the remaining 2 eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet.

Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes.

Fold the lingonberry preserves into the sour cream and top with the dill. Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.

Photograph by Anna Williams

Recipe courtesy of Food Network Magazine


Total Time:30 minPrep:20 minCook:10 min
Yield:4 servingsLevel:Easy
Total Time:30 minPrep:20 minCook:10 min
Yield:4 servingsLevel:Easy



Ingredients
  • 1 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves
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Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among plates or arrange on a platter and serve.

Copyright 2001 Television Food Network, G.P. All rights reserved

Recipe by Dr. White



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