So, the Great Swedish Meatball experiment was mixed. I have to admit, sadly, that I think this dish needs some white trash. This white trashiness has to come in the form of commercial, salty as hell beef broth. The beef stock I made was lovely, but not nearly salty enough. Partly this might be because I am a touch afraid of salt; dumping a large amount of salt in things tends to give me a heart attack.
I was watching some of my episodes of Good Eats, and I came across the one about meatballs. (Great Balls O’ Meat) Alton Brown suggests browning the meatballs in a skillet and then baking them in the oven in a mini-muffin tin. I’d really love to try this, plus instead of straight pork for the meatballs, I think I’ll try a combination of beef, pork, and lamb. I am still going to use the Golden Gurnsey milk and everything else except the beef broth will be organic, raw, or both.
I also seemed to have a problem with thickening the sauce this time. Ideally, the sauce should reduce into something with a gravy like consistency. (this is not a light meal, folks) This time, though, it failed to come together enough, leaving me with a thin broth-like substance with too much sour cream flavor. Apparently my roux-fu failed me this time around.
