Meatballs! Make delicious lamb and Swedish variations

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Warm up with a hearty helping of meatballs

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Zane Holmquist, chef at Park City's Eriksen Lodge, makes delicious variations on hearty classics: Swedish meatballs in a lingonberry sauce with mashers, and lamb meatballs with chow chow.

Grandma Holmquist's Swedish meatballs and lingonberry sauce
Servings:

Makes 8 servings (approximately 50 balls)

Ingredients

  • Swedish meatballs

    • 1 1/2 pounds ground pork
    • 1 1/2 pounds ground veal
    • 1/2 yellow onion, finely chopped
    • 3 tablespoons fresh parsley, chopped
    • 3 tablespoons honey
    • 2 eggs, beaten
    • 1/4 cup bread crumbs
    • 1 teaspoon black pepper
    • 2 teaspoon Kosher salt
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon allspice
  • Lingonberry sauce

    • 8 ounces lingonberry jam
    • 3 cups veal demi-glace or reduced veal/beef broth
    • 3/4 cup heavy cream
    • 2 tablespoons arrowroot or cornstarch
    • Cold water

Preparation

Baking Directions:

For the meatballs:  Fine dice the yellow onion. Pick parsley leaves from stems and finely chop. Combine all meatball ingredients together in a bowl, mix thoroughly by hand being careful not to over-mix. Roll mixture into 1 1/2-inch uniform meatballs.Place meatballs, evenly spaced on a non-stick sheet pan. Cook at 350 degrees Fahrenheit for 18-20 minutes until meatballs are cooked through.For the sauce: Combine lingonberry jam, reduced stock/demi-glace and heavy cream in a saucepan. Bring the liquid mixture to a simmer. Combine the arrowroot/cornstarch with the 4 tablespoons cold water to make a slurry. Whisk the slurry into the sauce mixture while it is simmering. It will begin to thicken after adding the slurry. Continue to simmer until sauce is a gravy-like consistencyRemove meatballs from oven and place in the lingonberry sauce to serve.

Swedish mashers
Servings:

Makes 6-8 servings

Ingredients

    • 6-8 medium Yukon Gold potatoes
    • 1/2 rutabaga
    • 1/2 parsnip
    • 1 tablespoon salt for cooking water
    • 1/2 cup cream
    • 3 tablespoons butter
    • 1 tablespoon Kosher salt
    • 1/2 teaspoon white pepper
    • 1/4 teaspoon nutmeg

Preparation

Baking Directions:

Remove cream from refrigerator, set aside. Peel and quarter potatoes, peel and large dice rutabaga and parsnip (note: parsnip & rutabaga should be half the size of the potato pieces).Place potatoes, rutabaga and parsnip in an 8-quart saucepan and cover with salted water. Bring to a simmer and let simmer for about 25 minutes or until vegetables are soft.Drain in a colander, let sit in the colander for 2-3 minutes. Process the potato mixture through a food mill or ricer.Add the room temperature cream, butter, salt, pepper and nutmeg to the processed potatoes and gently stir, being careful not to over-mix. Hold the potatoes warm until serving.

Utah lamb meatballs
Servings:

Makes 6 servings (approximately 40 balls)

Ingredients

    • 2 lbs ground lamb
    • 2 cloves garlic, crushed or pressed
    • 1 shallot, finely chopped
    • 1/2 cup mizithra cheese, grated (you may substitute feta cheese)
    • 4 tablespoons extra virgin olive oil
    • 1/2 cup ground pretzels
    • 1 teaspoon cumin
    • 1 tablespoon fresh oregano, chopped
    • 3 tablespoons fresh parsley, chopped (about 10 springs)
    • Zest from half a lemon
    • 1 tablespoon Kosher salt
    • 1 teaspoon black pepper

Preparation

Baking Directions:

Crush and mince the garlic, mince the shallot. Combine meat, garlic, shallot, cheese, olive oil, ground pretzel and spices in a large bowl. Mix thoroughly by hand, being careful not to over-mix.Roll mixture into 1 ½- inch uniform meatballs. Place meatballs evenly spaced on a non-stick sheet pan.Cook at 350 degrees Fahrenheit for approximately 13-15 minutes, being careful not to overcook.Remove from oven and serve with warm chow chow.

Chow chow
Servings:

Makes 6-8 servings

Ingredients

    • 1/2 head, green cabbage
    • 1/2 cucumber, peeled
    • 1 medium onion
    • 1/2 habanero pepper
    • 1 tablespoon Kosher salt
    • 1 tablespoon black pepper
    • 3 tablespoons turmeric
    • 1 tablespoon coriander
    • 1 teaspoon celery seed
    • 1 tablespoon mustard seed
    • 1 tablespoon Kosher salt
    • 1 teaspoon red chili flakes
    • 4 bay leaves
    • 1 cup champagne vinegar
    • 1/4 cup white wine
    • 1/2 cup sugar

Preparation

Baking Directions:

Julienne and combine the cabbage, cucumber, onion and pepper in a bowl. Add the salt and pepper; let this mixture sit overnight in the refrigerator.Combine the remaining ingredients in a sauce pan. Bring this to a simmer for 15 minutes. Pour this mixture over the vegetables and stir well.Let cool and serve. Will keep 2-3 weeks refrigerated.

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