February 1, 2008
Several weeks ago, my husband brought home a beautiful book, "Things Swedish," by Mari Hemming (Albert Bonniers Forlag, 2001). Wrapped in ribbon and tied with a beautiful bow, my children and I were unable to resist it. We opened the book and began to look at all the fabulous photographs by Dan Tobin Smith. Each page is an insight into the culture and people of Sweden, through it's images and stories. Interspersed throughout the book are the foods of Sweden, such as cinnamon buns, oatmeal biscuits, Kronans kaka (The Crown's Reward), semla and Swedish meatballs.
When we asked my husband where he had gotten the book, he said it had been given to him by Ingegerd, a new member his firm's global team. She had come to New York to meet the team and learn about their practice. She gave each person she met with a copy of "Things Swedish."
After going through it the second time, pages with scrumptious recipes were book marked. Then we passed the book around so that each of us could vote on which recipe they wanted to try making first. There wasn't any contest, as the Swedish meatballs won with four votes...well five if we counted our Sheltie.
As I began browning the meatballs, one by one they all wandered back into the kitchen. Everyone was checking out what was in the skillet, except for our Sheltie. She was occupied with keeping one of my feet pinned to the floor under her body...just letting me know she's there and ready to devote herself to taste testing. I finished the meatballs off in the oven and then served them up for a late dinner.
The meatballs were rich and flavorful. The allspice was a perfect enhancement to the flavor of the bison. We enjoyed the meatballs so much, I'm sure they will become a regular on our family menu. Warm and hearty this meal was perfect for a chilly winter evening.
Thank you Ingegerd for a lovely book and a wonderful meal.
1 lb (454 grams) ground bison (buffalo)
1/2 onion, finely chopped
1/2 cup + 2 Tb (150 ml) rice milk
10 Tbs gluten free cracker or bread crumbs
1 - 2 tsp sea salt
1 - 2 pinches allspice
Oil or butter for frying
1. In a large bowl, dump in the rice milk, cracker crumbs and spices and allow to soak for a few minutes.
2. In the skillet, plop in the onions and brown on low heat.
3. Add the ground bison and egg to the large bowl. Mix until throughly blended.
4. Using a tablespoon scoop out some of the meat mixture. With wet hands, roll the meat into a ball. Place into the skillet to fry.
5. Preheat the oven to 350 degrees Fahrenheit. As the finish browning, place them in a oven proof dish to finish cooking. Or lower the heat and finish cooking them in the skillet.