Meatballs to gobble gobble up
Here’s some simple comfort food that will put dinner on the table and kitchen skills in your back pocket.
Let’s start with the meatballs, made tender with a moistened breadcrumb mix called a panade.
Because we’re using pita from the Dinner in Minutes Pantry (check it out online), it can go right into the pan with sautéed onions and a little broth.
The meat for Ikea-type Swedish meatballs is a blend of ground pork and beef; dark-meat ground turkey stands in here instead, and we think that it makes this version even more tender.
Allspice seems to be the required element for classic Swedish meatballs, and we learned in testing that a little of it is all you need.
Egg yolk goes in, but not its egg white; save it to create a foamy cocktail or spiced nuts.
Be sure to brown those meatballs on all sides, because what they leave behind in the skillet will inform the sauce, which comes next.
Stir flour into the melted butter and browned bits in the pan (called the fond), then broth; the added fish sauce and mustard lend an instant and enhancing flavour boost. Sour cream stirred in off the heat completes the creamy sauce, which you should taste and re-season so it’s just right.
Cut open one of the meatballs before you return them to the pan. If it seems a little undercooked, know that they will have a chance to finish in the sauce.
Serve with wide ribbons of zucchini and squash, or with egg noodles.