Swedish Meatballs

No. Not those Swedish meatballs.

Just kidding. I love ABBA.


Ok, there ya go.

Back in my college days, I was in Spain. More specifically, I was in the women's bathroom outside yet another gilded church that every exchange student simply must visit when studying abroad in Spain, even though they all eventually mush together in one long procession of gilded-lily altars. Anyway, there was a group of Swedish students there, too. A few of the Swedish girls were reapplying lip gloss in the bathroom while I was there and I suddenly felt like the ugly American duckling. They were so stylish, so cool, so gorgeous. And it wasn't like there was just one pretty one leading the pack of normal looking Swedish girls - they were all just picture perfect. I wanted to be them. I wondered if I moved to Sweden and ate what they ate and shopped where they shopped and followed their every move, if I too could hope to be so effortlessly cool as they seemed to me at that moment. My Old Navy clothes suddenly felt so nerdy, and my hair so dull, and my frame so awkward with my flat chest and long torso and corn-fed thighs. They gabbed and giggled in their funny lilting language and I just washed up, pulled my hair in a ponytail, and meandered on. Weird how that stands out in my memory so vividly. And frankly, I haven't encountered an ugly Swedish person. Ever. Not just Elin Woods and Greta Garbo. I mean, random people from Sweden that I meet on vacations or just hanging out in Minnesota - they're just good looking people.

Which brings me to Swedish meatballs.

Actually, that story had nothing to do with Swedish meatballs. The girls in the Spanish church bathroom probably didn't eat a lot. Kate Moss claims that nothing tastes as good as skinny feels, however I politely disagree. Swedish meatballs taste way better than skinny feels.

Swedish Meatballs
Alton Brown on Food Network - yes, the nerdy Good Eats guy - is a great source for foolproof basic recipes. This is adapted from his version - with our own rhubarb and venison style, of course.

2 slices fresh white bread
1/4 cup milk
3 tablespoons butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
1 and 1/2 pounds ground elk
2 large eggs
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
1/4 cup dry sherry
2 cups pheasant stock
1/4 cup sour cream

Tear the bread into pieces and place in a large mixing bowl along with the milk. Set aside.

In an electric skillet, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the mixing bowl with the bread and milk mixture, add the meat, eggs, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 minute (or just mix thoroughly with your hands).

Heat the remaining butter in an electric skillet set to 275 degrees F. Divide the meat, rolling into small meatballs, and add the meatballs to the pan, sauteing until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs using a slotted spoon.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 minute. Add sherry and whisk. Gradually add the stock and whisk until sauce begins to thicken. Continue cooking until gravy reaches desired consistency. Whisk in sour cream, cover meatballs with the gravy and serve.