Patty’s Swedish Meatballs
Marge: You brought food?
Patty: Just a few things. Swedish meatballs.
Selma: And my trout almondine.
Marge: You knew that I was cooking a turkey.
Patty: Which is fine.
Selma: More power to you.
Patty: It’s just that some people find your turkey a little dry.
Selma: And if they want an option, they’ll have it.
– Bart vs. Thanksgiving
The Simpsons | Season 2 - Episode 7
Thanksgiving is supposed to be a time for giving thanks. So for this blog post I will say thanks to El Boyfriendo, who basically made 90% of Patty’s Swedish Meatballs with me giving orders from the couch. That’s because for the last week I’ve been as sick as someone who donated too much blood plasma.
Swedish meatballs are one of those so-called “National Dishes” like French fries, Belgium waffles or America Balls; they are an amalgamation of various regional recipes that somehow got named after an entire country. Based on my research most traditional Swedish meatballs include beef and pork for the meatballs and stock and cream for the sauce, after that you can use your imagination. Damn TV! You’ve ruined my imagination, just like you’ve ruined my ability to…uh…
- 500 grams ground beef
- 500 grams ground pork
- 1/2 cup onion
- Salt and Pepper
- 4 Garlic Gloves
- 1 teaspoon mustard
- 1/2 teaspoon nutmeg
- 1/2 allspice
- 2 egg yolks
- 2 tablespoons breadcrumbs
- 750 ml of vegetable stock
- 1/4 cup white wine
- 3 tablespoons flour
- 2 tablespoons cream
Chop onions. Combine onions with beef, pork, garlic, egg yolks, and spices. Add bread crumbs as you mix, making sure that your meatballs don’t become too dry. Alternatively you don’t want your meatballs to be too wet as they won’t roll properly. You just have to get a feel for this as you mix. Roll meatballs into 1-1.5 inch diameter balls.
Heat a saucepan to medium heat and brown meatballs for 7-8 minutes. Keep meatballs warm in a preheated oven at approximately 200 degrees Fahrenheit.
Next, begin making your sauce. Use the same saucepan that cooked the meatballs, combine the leftover oil with flour until it forms a roux. Quickly add stock and cream until sauce thickens and is ready to serve with your meatballs.
Are these meatballs Swedish? Probably not, but they were still tasty. Truthfully, my only experience with Swedish meatballs before attempting this dish was eating them at Ikea, I mean Shøp:
I’ll say this for a first attempt: I would rather eat these over some dry turkey any day of the week.
Cromulence: 7 Local Emmy’s out of 10
Patty’s Swedish Meatballs Recipe From: Bart vs. Thanksgiving (The Simpsons Season 2- Episode 7)