A variation of a couple of Swedish- and Norwegian-meatball recipes. The first is Alton Brown's, found here. The predominant elements from that recipe are the allspice and nutmeg. I use the parsley, caraway, and sweet-berry sauce from Tyler Florence's recipe (here).
Yield
30 Servings
Prep time
1 hour
Cook time
45 minutes
Total time
1 hour, 45 minutes
Ingredients
4 cups Bread Crumbs
1¾ cups Milk (Soy can be substituted)
1½ cups Onion (finely chopped)
5 cloves Garlic (finely chopped)
1 tablespoon Butter (margarine can be substituted)
3 Eggs (large (or 4 medium))
48 oz Pork (ground)
32 oz Turkey (ground)
1 teaspoon Jamaican Allspice
1 teaspoon Nutmeg
½ teaspoon Caraway Seed (toasted and ground)
1 bunch Parsley (finely chopped)
1½ teaspoons Black Pepper (ground)
2 teaspoons Salt (fine (or 3 teaspoons coarse))
½ cup 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).