This meal went over so well that Cameron cleaned his plate and Hal actually went back for seconds. If you know Cameron and Hal you will know that this is nothing short of a miracle.
"Kottbullar" (meatballs) is a Swedish dish, traditionally served with boiled potatoes and a "lingonberry sauce", similar to a cranberry sauce. The spice used here is the berry of a pimiento tree. It is aptly named "allspice" because it tastes like a combination of spices, mostly cloves, cinnamon, and nutmeg.
1/2 potato, peeled
2 tsp Italian parsley, fresh, minced
1/4 onion, finely chopped
1 large egg
400 g ground beef, lean
1-1/2 tbsp milk, 2%
1/4 tsp allspice powder
1/4 tsp salt
ground pepper to taste
2-1/2 tbsp brown sugar
2 tbsp Dijon mustard
2 tsp apple cider
2 tsp canola oil
2 tsp olive oil
Peel the potatoes, boil them until very tender, 20-25 minutes. Drain well, then put them in a bowl and mash.
Mince parsley, add half to the bowl of potatoes and reserve the rest. Add onion, egg, ground beef, milk, allspice, salt, and pepper. Using your hands, blend the mixture together until it is just combined well (do not over mix). Form the mixture into 2-3 cm balls and arrange them on a tray. Cover and chill in the refrigerator for at least 1 hour, or up to overnight. The purpose is to firm up the meat mixture.
Meanwhile, in a small bowl whisk together all remaining ingredients, including the reserved parsley, except the olive oil, until the brown sugar is dissolved and a sauce consistency is obtained. Set aside.
Preheat the over to 350F. Line a baking sheet with aluminum foil.
Heat the olive oil in a large pan over medium heat. Working in batches, add the meatballs and saute until they are golden on all sides, about 5 minutes. Transfer the meatballs to the prepared baking sheet and brush them with the sauce.
Cover loosely with foil and roast in the middle of the oven 25-30 minutes. Alternatively, the meatballs may be threaded onto bamboo skewers and cooked on the oiled rack of an outdoor grill. Serve the meatballs with any remaining sauce on the side.
Potato Wedges with Rosemary and Garlic
2 potatoes, unpeeled, cut into 4 wedges
2 tsp. olive oil
1 clove garlic, minced
1 sprig rosemary, fresh, finely chopped
salt and pepper to taste
Blanch potatoes in a pot of salted boiling water for about 5 minutes, then drain well.
Toss the potatoes with the olive oil, garlic, rosemary and freshly ground pepper. Arrange the potatoes on an outdoor grill rack or an oven broiler pan.
Cook the potatoes on a hot grill or in the over for about 15 minutes, turning occasionally, until crisp and golden brown. Season with salt and serve.
Dinner was served with a green salad and steamed cauliflower.