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COOKIN' SOMETHIN' SOFT ON SOFT ON SOFT SWEDISH MEATBALLS TAKE YOUR TEETH OUT SINK YOUR GUMS IN IT
MEATBALL INGREDIENTS
Ground Beef
Ground Pork
Day Old White Bread
Bread Crumbs, plain
All Spice
Nutmeg
Onion
Garlic Powder
Salt and Pepper
White Pepper
Ground Ginger
Egg
Olive Oil
Porcini Mushrooms
Milk
Butter
Flour
Beef Broth
Sour Cream
Worcestershire Sauce
Soy Sauce
Dijon Mustard
Fresh Curly Parsley, chopped
MASH POTATO INGREDIENTS
Yukon Gold Potatoes
Unsalted Butter
Salt
Milk
Full Cream
CREAM CORN INGREDIENTS
Unsalted Butter
White Onion
Frozen Corn (do not thaw)
Heavy Cream
Maple Syrup
Dry White Wine
MEATBALL COOKING METHOD:
1. Rip the day-old bread into pieces and place it into a bowl. Pour milk over the bread making sure the milk soaks into the bread.
2. In a large bowl, mix the beef and pork together until fully incorporated. Make a small well in the beef/pork mixture adding 2 eggs to the well. Add spices into the mixture along with Worcestershire, dijon mustard, and dry bread crumbs then mix together.
3. Add in the milky bread crumbs and mix them together.
4. In a large frying pan, add oil and heat over medium-high heat. Add in butter once the oil begins to slightly bubble.
5. Roll the beef/pork mixture into equally sized balls. Add to the frying pan until meatballs fill up the pan. Cook until the meatballs are golden browned.
6. Place finished meatballs onto a paper towel to drain.
7. To the same frying pan, melt butter and add in the mushrooms, salt and pepper, and chopped onion. Saute for a couple of minutes.
8. Once the onions begin to look translucent, add 1 Tbsp of flour and mix until combined.
9. Gently add in beef stock and stir until a slight slurry forms. Add a little more beef stock and keep stirring.
10. Turn to medium heat and add in a glug of Worcestershire sauce, and soy sauce, and add in a good portion of the meatballs cooking until ready to serve.
CREAM CORN COOKING METHOD:
1. Melt butter in a medium pot over medium heat along with chopped onions, and frozen corn. Mix around.
2. Add in dry white wine barely covering the corn. Add in a glug of maple syrup and reduce.
3. Once the wine has reduced a bit, add in heavy cream, and a pinch of salt and mix them together.
4. Add the mixture to a blender and pulse it once or twice. Add in another 4-5 knobs of butter and pulse another one to three times.
5. Add corn to a bowl and serve.
MASH POTATO COOKING METHOD:
1. Peel and chop the potatoes. Boil in salted water.
2. Once the potatoes are tender, mash and mix together with butter.