Swedish meatballs



When I think of Sweden I immediately think of IKEA. I love the cheap and stylish furniture that helped me get through college. When I think of IKEA I also think of their food court and their swedish meatballs. If only I could get a hold of some lingonberry sauce to make this perfect. Mmmm. 

For the meatballs:

• First preheat the oven to 200 degrees F. 

•  Mince a small red onion and a spinng onion. In a small skillet melt tbsps of butter and saute the onions with a little salt and pepper for about 2 minutes.

• Peel a large potato and boil for about 10 minutes. Once the potato is cool enough grate it.

•  In a large bowl mix the potato, onion mixture, 1 kilo of ground beef, 1 egg, tsp nutmeg, 1/2 tsp pepper, 1/2 tsp paprika, 1/4 cup of flour and 1/4 cup of milk. You should be able to form little balls with your hands. If it´s too wet add a little more flour and if it´s too dry add a little more milk.

• In a large skillet melt some butter. Brown the meatballs 4 to 5 at a time before putting them in a 9 x 13 pyrex dish. Use a slotted spoon because you want to reserve the juices for the sauce.

For the sauce:

• You will need a 1/4 cup of flour, 2 tbsp a cup of butter, a cup of sour cream, 2 tbsp rosemary, 3 cups of stock and a tsp of pepper.

• Whisk in the flour with the drippings. After the flour is browned add the other ingredients and whisk for about 2 minutes until it reaches a simmer.
• Pour the sauce over the meatballs and bake them in the oven for about 25-30 minutes.

• Serve over pasta.

Pork Afritada AKA Yummy Filipino Stew

Ingredients:

·         500 g Pork, or meat of your choice cut into smaller cubes

·         3-4 Potatoes

·         2-3 Carrots

·         200g Tomato Paste

·         Cup of vegetable stock  

·         1 tomato

·         1 red bell pepper

·         3 minced garlic cloves

·         3 bay leaves

·         1 white onion

·         Can of peas

·         Tbsp paprika

1.       Salt the pork cubes. Toss in a wok with some oil and paprika.

2.       Toss in the garlic and the inions.

3.       Make sure the meat is browned on all sides and then add the stock, tomato and bay leaves. Simmer for 5 minutes.

4.       Add the potatoes and cover the wok for 5 minutes.

5.       Add the carrots, peas and tomato paste and cover again for 10 minutes.

6.       Add the bell peppers and let simmer for 2-3 minutes.

7.       Salt and pepper to taste. The stew should be done when the potatoes are at your desired tenderness.

8.       Serve over steamed rice.