Swedish Meatballs

In my early adulthood, while we were terribly busy running the rat race, I discovered frozen Swedish meatballs. Slip those delicious, or so I thought at the time, meatballs into microwave, wait impatiently for three minutes and ding! Supper time! It wasn’t until we left our jobs to move out here that I learned to make Swedish meatballs. We lack big, well-stocked grocery stores here. The largest, best-stocked grocery is 50 miles away. The store only 30 miles from home sold out and down graded. The store in town is more than adequate since building the addition a while back but it’s small and limited. Nobody sold two pound packages of factory farmed, full-of-additives, high sodium Swedish meatballs. I had to <gasp> learn to make them myself. They weren’t very good in the beginning, we didn’t have the internet that resembled anything that it is today (can you imagine!) to deliver thousands of recipes to us. Trial and error. Here’s what I came up with years ago. It works well with moose, as I’ve made here, deer, beef, bison – just about any meat. It’s probably great with pork and turkey. partnerships

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  • 1 pound ground moose meat
  • 1 large egg (I used 2 Silkie eggs)
  • ½ cup bread crumbs (If using ground beef you’ll probably need ¾ to 1 cup)
  • ¾ cup milk, divided into ¼ and ½ cup portions
  • 2 cloves of garlic
  • salt & pepper to taste
  • ⅛ tsp Allspice (don’t leave this out, it makes a difference
  • 1½ Tbl butter
  • 1½ Tbl all purpose flour
  • 1 cup beef broth
  • 1 Tbl olive oil
  • 8 oz egg noodles
  1. Combine moose burger, bread crumbs, ¼ cup milk (yes, really), the egg, garlic, salt and pepper, and allspice. Mix well. Use your hands, they’ll wash. Get a feel for the texture.Is it a little too soft? Add bread crumbs.
  2. I use a small ice cream scoop to make uniform meatballs. They’ll cook evenly this way. Make the meatballs and pan fry them in 1 Tbl olive oil until they are medium rare.
  3. Melt the butter. Add the flour to the butter and stir together to make a roux. Cook the roux on low heat for five minutes. If you skip this step the roux will taste like flour.
  4. Add ¾’s cup beef broth to the roux and stir until bubbly. Continue to stir while adding ½ cup milk. Simmer over low heat until the sauce begins to bubble. Taste the sauce. Add salt as needed. Thin the sauce as needed with the remaining ¼ cup beef broth.
  5. Add the meatballs to the sauce. Leave the fat in the pan but be sure to get the bits of meat. They add a lot of flavor to the sauce. Keep the sauce and moose meatballs warm over a low flame.
  6. Cook the egg noodles for six to seven minutes. Drain. Place a serving of noodles on the plate and top with moose meatballs and sauce. Add a vegetable and you have a complete meal! Enjoy!