Swedish BlueBalls
Ready In: 45 mins
Yields: 13 meatballs
Ingredients
- 1 1⁄4 lbs 15% ground beef
- 1⁄4 cup panko breadcrumbs (I was out and had to use cracker crumbs for the test)
- 1 medium onion, chopped or grated
- 1 medium egg
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon nutmeg (It's gotta be fresh grated)
- salt & fresh ground pepper
- cubes blue cheese, about 3/8 inch sq,one per meatball
- butter, and oil to brown
- 1 can low sodium beef broth
- 8 ounces sour cream
- 1 teaspoon parsley
- more fresh ground pepper
Directions
- Mix the ingredients down to the Blue cheese in a bowl and chill a bit.
- Make balls of the mix about the size of an oversized golf ball, I got 13.
- Poke a hole and insert a chunk of blue in each ball.
- Mold tight we don't want leaks.
- Brown the balls in a bit of butter and oil over med high heat.
- Remove the balls to a plate and pour off most of the oil/ butter.
- De glaze the pan with the beef broth.
- Whisk in the sour cream and parsley.
- When the pan's bubbling and thickened slightly, return the balls.
- Grind in more black pepper to suit.
- Have this with noodles or smashed potatoes.
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