Swedish BlueBalls

Name: Swedish BlueBalls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 13 meatballs
Ingredients: 566.99 g 15% ground beef; 59.14 ml panko breadcrumbs (I was out and had to use cracker crumbs for the test); 1 medium onion, chopped or grated; 1 medium egg; 2.46 ml ground allspice; 2.46 ml ground cardamom; 1.23 ml nutmeg (It's gotta be fresh grated); salt & fresh ground pepper; cubes blue cheese, about 3/8 inch sq,one per meatball; butter, and oil to brown; 1 can low sodium beef broth; 226.79 g sour cream; 4.92 ml parsley; more fresh ground pepper

Submitted by T. Woolfe

"I love my BluBurgers. 2 pattys of good ground beef sandwiching Blue cheese then grilled. There was this great flash in my brain,, Meatballs. Yes, but what sort? We want to keep the richness of the blue and extend it a bit to go with noodles or smashed potatoes. This is what I ended up with, not a five but a good solid three or four that I'll make again."

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Ready In:: 45mins
Ingredients:: 14
Yields:: 13 meatballs

ingredients

566.99 g 15% ground beef
59.14 ml panko breadcrumbs (I was out and had to use cracker crumbs for the test)
1 medium onion, chopped or grated
1 medium egg
2.46 ml ground allspice
2.46 ml ground cardamom
1.23 ml nutmeg (It's gotta be fresh grated)
salt & fresh ground pepper
cubes blue cheese, about 3/8 inch sq,one per meatball
butter, and oil to brown
1 can low sodium beef broth
226.79 g sour cream
4.92 ml parsley
more fresh ground pepper

directions

Mix the ingredients down to the Blue cheese in a bowl and chill a bit.
Make balls of the mix about the size of an oversized golf ball, I got 13.
Poke a hole and insert a chunk of blue in each ball.
Mold tight we don't want leaks.
Brown the balls in a bit of butter and oil over med high heat.
Remove the balls to a plate and pour off most of the oil/ butter.
De glaze the pan with the beef broth.
Whisk in the sour cream and parsley.
When the pan's bubbling and thickened slightly, return the balls.
Grind in more black pepper to suit.
Have this with noodles or smashed potatoes.

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RECIPE SUBMITTED BY

T. Woolfe

Compton, Ca.

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.

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