Allen Wrench Meatballs

These are not Italian meatballs. This version produces an almost creamy texture, and the sauce is amazing.

With some recipes, I call an audible in the process and end up with something I enjoy but was not the intended target. I wanted to make Swedish meatballs and got to the point where I was going to make the gravy when I did a “quality control” tasting of the meatballs. To put gravy on them would have been a culinary crime. NOTE: these meatballs rest in the fridge overnight before frying.

SOFTWARE

·         1 T. butter

·         1/2 onion, medium, diced

·         Kosher salt

·         1 1/2 c. breadcrumbs, separated

·         1/2 lb. ground pork

·         1/2 lb. ground turkey

·         1/3 c. milk

·         2 t. dry sherry

·         1/2 t. dry mustard

·         1 T. honey

·         Freshly ground black pepper

·         3 eggs, separated

·         Vegetable oil, for frying

·         1 T. cold water

·         3 T. lingonberry preserves

·         1/2 c sour cream

METHOD

1.       In a medium skillet over medium heat, melt the butter.

2.       Add the onions and salt and sauté until they become soft and slightly brown. Remove from heat.

3.       In a large bowl, mix 1/2 c. of the breadcrumbs, pork, turkey, milk, dry sherry, dry mustard, honey, pepper, and 1 egg. Use your hands to gently bring everything together.

4.       Place a piece of parchment paper on a large baking sheet.

5.       Form the meatballs, about the size of a ping pong ball, and place on the parchment paper.

6.       When finished, cover and place in the refrigerator for at least 6 hours or overnight.

7.       When ready to cook, heat the vegetable oil to 350 degrees. An electric skillet is good for this to keep the temperature steady, but a heavy pot with a thermometer will do just as well.

8.       As the oil is heating, beat the remaining eggs with the water in a small bowl. In a medium bowl, add the remaining breadcrumbs.

9.       Take a meatball, coat it with the egg mixture, then roll in the breadcrumbs. Return to the baking sheet until all are breaded.

10.   Working in small batches, place the meatballs in the hot oil and cook for about 3-4 minutes. Use chopsticks to turn them about halfway through. Remove to a platter covered with a paper towl.

11.   Repeat until all meatballs are cooked.

12.   In a small bowl, mix the lingonberry preserves and sour cream.

13.   Serve the meatballs with the lingonberry sauce on the side.

14.   Enjoy.

VARIANTS

If you want the gravy, make a roux with flour and butter, add beef broth, heavy cream, and pepper, and whisk it all to combine. Place the meatballs in the gravy for a couple of minutes and serve. If you want a crunchier meatball, use Panko instead of breadcrumbs to coat.