Description
Yield
30 Servings
Preparation time
1 hour
Cooking time
45 minutes
Total time
1 hour, 45 minutes
Ingredients
4 c Bread Crumbs
1 3⁄4 c Milk ((Soy can be substituted))
1 1⁄2 c Onion (finely chopped)
5 clv Garlic (finely chopped)
1 T Butter ((margarine can be substituted))
3 Eggs (large (or 4 medium))
48 oz Pork (ground)
32 oz Turkey (ground)
1 t Jamaican Allspice
1 t Nutmeg
1⁄2 t Caraway Seed (toasted and ground)
1 bn Parsley (finely chopped)
1 1⁄2 t Black Pepper (ground)
2 t Salt (fine (or 3 teaspoons course))
1⁄2 c Vegetable Oil
Instructions
In a small bowl combine the bread crumbs with the soy milk. Let soak for at least five minutes.
- In the meantime, sauté the finely-chopped onions with oil or butter until softened. Add the garlic and sauté for another few minutes.
- Strain any additional milk from the bread crumbs with a fine sieve.
- Heat a large skillet over medium heat with oil or shortening, to a temperature of 350° to 375° F. A splash screen is highly recommended.
- While the skillet is heating, combine all remaining ingredients (except for the oil/shortening) in a large bowl. Mix thoroughly.
- Form the mixture into 1-inch balls, and place in the skillet to brown on each side. When brown, remove with a slotted spoon or tongs to a paper-towel-lined bowl.
- Move the meatballs to a large oven-safe vessel and bake in the oven at 300° F for 45 minutes.
Notes
Serve these meatballs with mashed potatoes, gravy, spring-greens salad, and/or with Allspice Pomegranate Sauce. To make the gravy, crush a number of meatballs and mix with the roux gravy (here).
Source
Inspiration from Tyler Florence: https://www.foodnetwork.com/recipes/tyler-florence/swedish-meatballs-with-lingonberry-sauce-recipe-1914015.