I was a little too busy eating to take photos of my last culinary exploit, so today you get a peek at the first chef to inspire me. I could not be where I am today without his chocolate mousse recipe: “you put the chocolate on the moose”.
Last night I made Swedish meatballs. An easy and tasty meal. Traditionally using beef or pork, but I used ground turkey. I don’t work with ground chicken much, it’s not as common and tends to cook a little too dry. For this recipe a higher fat content is preferred as it will produce more drippings for the gravy. Note: you might notice, I add brown gravy mix to most of my ground meat dishes. I think it adds a nice meaty flavor to the meat – it’s one of my secret ingredients 🙂
Swedish Meatballs and Baby Red Potatoes
1 lbs ground meat
3/4 c. bread crumbs (or 2 slices bread torn into pieces)
1 tablespoon fresh ginger, grated
1/2 tsp. nutmeg
1/4 c. brown gravy mix
salt and pepper to taste
1 lbs new red potatoes
1/2 c/ salt
1/2 c. flour
2 c. chicken or beef broth
Preheat oven to 350 degrees. Mix all of the meatball ingredients into a bowl, lightly oil and heat a large saute pan. Roll meatballs into balls about the same size as the potatoes. lightly brown the meatballs on all sides in the large pan, then transfer pan to oven. Cook about 15 min or until thoroughly cooked.
Fill a medium pot with water, potatoes and salt, slow boil until fork tender.
Take pan from oven and set meatballs aside, leaving the drippings in the bottom of the pan. Add flour and return pan to stove, mix flour with drippings and cook until lightly brown, then add broth and stir constantly until gravy has thickened. Salt and pepper to taste.
Serve meatballs and potatoes with gravy and lingonberry jam, garnish with chopped parsley.