When I think of Swedish Meatballs, I think of the Fellowship Hall in the basement of my grandmother's church and this guy...
So when Olivia announced that the next meal she'd cook -- Swedish Meatballs and Roasted Asparagus -- I wasn't quite sure what to expect.
Turns out, it was great! Here's her commentary (with some additional notes):
(For the recipe, go here. If you're not sure how to clarify butter, check out this tutorial with pictures.)
Olivia, with all the ingredients...
Chopping onions... (hint: put onion in the freezer for about 15 minutes before chopping. Will decrease the tears.)
Learning how to separate yolks ... (hint: don't take out all of your aggression on the egg shells)
Ruby, the trusty sous chef ... (she smells meat!!)
Making the meatballs...
(Don't forget about the asparagus. We like to cover ours with a light coating of olive oil, some sea salt and a little pepper. Bake at 400 for roughly 20 minutes.)
Chef Olivia -- It's incredible!
Jason -- The meatballs were very tasty. The sauce was a little runny, but in all I thought Olivia did a fine job.
Tanya -- These are the best meatballs I've ever tasted. Don't know if it's the pork/beef mixture or the nutmeg or the allspice, but this recipe is fantabulous! I usually torture my parents, brothers, sisters and their families with veggie recipes during our annual summer vacations (who could forget South Indian Stuffed Peppers??), but I think I'll have Olivia surprise those meat-a-tarians with this dish this year.