notbob wrote:
> I can't believe I'm writing this. I haven't bought, prepared, or even
> eaten a meatball in over 30 years. This due to the fact I reached
> lifetime meatball saturation back when I was in the service. But,
> yesterday I was at Trader Joe's and they were doing these little
> cocktail-sized (~1 inch) pork and beef meatballs in their full-time
> reel-you-in sample booth. I'm now hopelessly hooked. Since last
> night, I've been eating meatballs dipped in a half dozen of my fave
> dipping sauces and see no end in sight.
>
> So, anyone have any *good* pork/beef meatball recipes? The TJ
> meatballs are excellent ...cooked, browned, onions and spices.... but
> I'd like
> to try and do better. The more exotic, the better.
>
> nb

Not exotic but delicious. Swedish meatballs. Combine 1 lb. ground beef
with 1/2 lb. ground pork. Add fresh breadcrumbs which have been soaked in
milk. Add 1 large egg. Season the mixture with salt, pepper and a little
ground clove and nutmeg. Mix well and form into 1" meatballs. Brown the
meatballs in oil* and set aside on paper to drain off excess fat. [*note: I
brown them on a slotted broiler pan in the oven, about 325F for about 25
minutes]

Make a sour cream sauce; start with some drippings from the meatballs. Make
a roux with that, add 2 Tbs. butter, 2 Tbs. flour and stir until blended.
Add 1 cup beef broth, stock, or canned condensed beef consomme and stir
until well blended. Add a dash of Worcestershire sauce. Stir in 1/2 pint
of sour cream. Heat on low until you have a nice sauce, but not too thick.
If you need more liquid, add more stock. Add the meatballs to the sauce.
Keep warm on the stovetop or in a chafing dish or crock pot with a 'warm'
setting.

Jill