Little Asian Guinea Pig's Kitchen

So I decided that I'm going to start a new thing with my blog because I have been so bad at keeping it up. My new hobby as of late has been cooking. I've been trying out a bunch of new recipes, so I thought it would be fun to share the ones that were good!

Today's successful recipe is Swedish meatballs with pasta.
I took this recipe from foodnetwork.com (Alton Brown) but tweaked the portions a little bit and changed the sauce that goes with it so that it will taste good with pasta. (The original recipe is only for meatballs) It makes enough for 4 people.


Meatball Ingredients:
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarified butter, divided
- 1/2 cup finely chopped onion
- A pinch plus 1 teaspoon kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
-1/4 teaspoon freshly grated nutmeg

Meatball Instructions:

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
(or if you have panko, you can just use that)

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
(Gary doesn't like onions so I just skipped this step)

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
(You can also just knead it with your hands, which is what I did)

Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Just remove the meatballs, don't remove the meat juice!

While you are cooking the meatballs, start boiling the pasta. I used linguini.

Sauce Ingredients:
- 1/4 cup of all purpose flour
- 1-2 cups of beef broth
- 1/4 cup heavy cream
- 1/2 cup sour cream

Sauce Instructions:
Mix in the flour with the leftover meat juice on the pan on low heat.
Gradually add beef broth to the mix and use a whisk to stir so it doesn't get clumpy.
After the gravy thickens a little, add the heavy cream.
When it's a desirable consistency, turn off the heat.
Mix in sour cream.
Salt and pepper to taste!

Now all you have to do is pour the sauce on the pasta and meatballs!!
Enjoy :-)