|
It was a
blast!
Foi o máximo !
If you didn't go you missed a
good one!
Se não foste,
perdeste um bom evento!
The use of "meatball" for "any combination of raw or cooked meat
shaped into balls" dates back to at least to 1838 (the Oxford
English Dictionary's oldest citation). An 1877 recipe used mutton
and veal necks, but variously seasoned meatballs had been known by
other names in other cultures. There were spicy Greek keftedes
containing minced veal, onions, herbs, and breadcrumbs; olde
English pome-dorries (dating back to at least A.D. 1381) made of
beef and egg yolks or pork liver and flour; and the much loved
Italian and Swedish meatballs. The latter are known from historical
records that date back as far as 1754 in
Sweden.
Swedish meatballs are probably one of the best-known Swedish
cooking specialties, definitely a necessity on the
smörgåsbord. Norway, Denmark and Finland have their own
versions, too. Every Scandinavian cookbook has at least one recipe,
usually several. The varieties are staggering to think about!
Why so many? How should you pick one?
Remember that meatballs were probably a way to use up leftovers,
and then the mystery of all the different recipes clears up.
The cook used the meat that was on hand, a filler that was
available, and ingredients for the sauce based on not only regional
or family preference, but what was handy.
Some recipes call for half beef, half pork. Other recipes have
half veal, half pork. Some have one-third each of pork,
beef and veal. If you have dietary or political objections to
any of the meats, substitute others.
So if you want to try your hand at some, use this recipe:
INGREDIENTS:
- 1.5 kg pounds lean ground beef
- 0.25 kg pound Jimmy Dean sausage (or favourite ground
sausage)
- 1 egg
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1 tablespoon soy sauce
- 1 clove minced garlic
- 2 teaspoons salt
- 1 teaspoon pepper
PREPARATION:
Mix all ingredients together for the meat mixture. do not over
mix! Roll into small balls and place on cookie sheet. Bake 45
minutes or until browned. In a medium bowl mix sauce ingredients
together. Place meatballs in a skillet or crock pot. Simmer for 45
minutes. May be used as main dish served over rice or noodles or as
an appetizer served with toothpicks.
OR……
….you could simply join THE
LUNCHTIME GANG @ 12h30 for some Swedish meatballs at the
above coordinates. The choice is yours.
___________________________________________________
Gostas de
almôndegas? Não queres as chatices associadas à preparação e ao
cozinhar das mesmas? Não queres ouvir a Maria a berrar que lhe
sujaste a cozinha toda, a loiça e os tachos? Então vem ter com o
Gang da Hora de Almoço às 12H30 e disfruta de
umas belas
almôndegas.
|