Thursday, June 11, 2015

Primal Swedish Meatballs

This last weekend was so full of outside summer fun that I ended up getting heat exhaustion and became super dehydrated.  I am usually really good at drinking tons of water but we were practically out in the sun for two days straight between canoeing, swimming, and watching the dragon boat races...I am such a delicate little Oregonian haha.  My younger brother's awesome band Wild Ones is putting out a new E.P. soon and they just released a new song which you can listen to by clicking the link.  In other news our neighboring state Washington is going to build the first wildlife bridge in the U.S.  I personally hadn't ever heard of or seen this concept but it is very cool, check it out.  I adapted this recipe several weeks ago and it was delicious, I did add in some plain yogurt to give it some tang.

Serves 4

The Ingredients

2 tablespoons olive oil, divided
1 onion, diced
1 pound ground beef
1 pound ground pork
1/2 cup almond flour
2 large egg yolks
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste

1/4 cup unsalted butter
1/3 cup almond flour
4 cups beef broth
3/4 cup sour cream
Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves
1/4 plain yogurt (optional)

The Process
1.  Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

2.  In a large bowl, combine ground beef, ground pork, 1/2 cup almond flour, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.

3.  Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.

4.  To make the gravy, melt butter in the skillet. Whisk in 1/3 cup almond flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and yogurt (if using); season with salt and pepper, to taste.

5.  Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.  Serve immediately, garnished with parsley.

Our beautiful swimming hole

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