Za Recipes

Showing posts with label mini. Show all posts

Monday, March 10, 2014

SANDRA’S SENSATIONAL SWEDISH MINI MEATBALLS APPETIZER

A heartwarming appetizer where you can

easily prepare the meatballs ahead of time

or the night before and store in refrigerator,

just bring to room temperature 30 minutes

prior to browning...

Yields: (Appx. 40 small 1” meatballs)

Prep: 15 Mins.

Cook: 25 to 30 Mins.

INGREDIENTS

Mini-Meatballs:

2 slices whole wheat bread, without the crusts, cut into small pieces

1/4 cup milk

1 lb. lean ground meat (I used venison-bacon burger)

--[Feel free to use beef, caribou, elk, moose, and so on]

1/4 yellow onion, finely minced

1 egg, slightly beaten

Pinch of ground allspice

Pinch of ground cardamom

Pinch of ground ginger

1/4 teaspoon garlic powder

1 tablespoon dried parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

-1 tablespoon unsalted butter

-1 tablespoon olive oil

Sauce:

4 cups low-sodium beef broth

1/2 cup all-purpose flour (or more if you prefer a thicker gravy)

2 teaspoons worcestershire

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons dried parsley

1/4 teaspoon freshly ground black pepper

1/2 cup milk

METHOD

In a small bowl, soak the bread in milk until soft. In a large bowl, combine all meatball ingredients except butter and olive oil, and add the soaked bread. Combine meat mixture with clean hands; do not overwork. Shape into small 1” meatballs (I do so using a miniature scoop while scrapping it up the side of bowl to form uniform meatballs).

Heat butter and olive oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs, and gently par-cook and brown on all sides, about 10 minutes. Use a slotted spoon to remove browned meatballs and place on a plate, and set aside. Retain drippings in skillet.

Prepare gravy by deglazing skillet with 2 cups of stock; letting it simmer for 2 minutes while scraping bottom with a wooden spoon. Add remaining 2 cups of stock to a small bowl or measuring cup, and whisk in flour, onion powder, garlic powder, dried parsley, and pepper until smooth. Whisk spiced slurry mixture into warm gravy, while constantly whisking to prevent lumps, until thickened and boiling. Reduce heat to simmer, about 3-5 minutes. Add milk, and stir to combine. Return meatballs to low simmering gravy to reheat, about 10 minutes, while gently stirring (so as not to break apart meatballs), until fully cooked.

To serve, arrange meatballs in a shallow serving bowl, with toothpicks alongside. ~ Enjoy!

Sunday, February 9, 2014

Random Recipes Mini Break

Dom is taking us all on a mini-break! Wooooo hoooo! No we are not going off to a country hotel like Bridget Jones, but instead we are visiting the Random Recipe -ers homes to view their collections of cookery books. How fantastic is that?

So here we are in my kitchen looking at the custom built shelves, I am fortunate to have found a fantastic carpenter who interprets my designs and makes them work. If you look carefully you will see that the middle section is for the medium sized books, there are different sized shelves at the ends so that the tall books go on the bottom and the smaller ones on the top. The theory is that Im supposed to throw out a book before I can get a new one - do you think that happens?

Here is a bit of a closer shot of the middle section, the sun was shining in the window (I know, it hasnt happened often!) so it was quite difficult to get the photos. So that is the tidy and organised part of the collection and I could have left it there with you thinking how tidy I am with my lovely book shelves...

Lets go into the dining room which is just off the kitchen. Next to my chair at the table there is a pile of magazines and often cookbooks too. I read these when I am having breakfast or after my tea.

Down to the left of my chair is the magazine box, which is full of cooking magazines on their way to or from the dining table. Lets go into the living room now...

Here on the floor beside the computer are some more cook books that I have been referring to while blogging, they havent made their way back to the kitchen bookshelves yet.

And finally another couple of magazines open at recipes I am going to make (Ive actually made these two) and the brown Orla Keilly notebook where I jot down all the blog challenges and changes to recipes as Im making them.

I hope youve enjoyed your mini break in my home, as you can see I am totally obsessed with food and cooking, but if you are a regular visitor to Farmersgirl Kitchen, that will not surprise you!

Why not pop over Belleau Kitchen to find out all about the challenge and join in by offering a little mini-break of your own.