One Meatball. Or Two, Or Three II🌞

"On top of spaghetti,
All covered with cheese,
I lost my poor meatball,
When somebody sneezed.

It rolled off the table,
And on to the floor,
And then my poor meatball,
Rolled out of the door."

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Ham Balls, Sweet and Sour



2 pounds ham, ground rather fine
1 pound ground veal or pork
1 teaspoon dry mustard
2 tablespoons finely chopped onion
Dry breadcrumbs (about 2 cups)
1½ cups very heavy cream sauce
Fat for deep frying
Flour
2 eggs well beaten

(Ed. Note I'd say this was for 4-6 people)

SAUCE

1 cup honey
½ cup wine vinegar
2 tablespoons soy sauce
½ cup cold water
1 cup Chinese mixed pickles (available
in Chinese food stores)

Mix together the ground meats,
mustard, onion, 1 cup breadcrumbs, and
the cream sauce. Taste for seasoning.

Form into balls and chill thoroughly.
Prepare the sauce. Combine all the
ingredients except the Chinese pickles,
bring to the boiling point, and simmer 5
minutes. Add the pickles and heat
through. Keep warm.

Heat the oil to 365 degrees in a skillet.
Roll the balls in flour, then in the beaten
egg, and finally in crumbs. Fry a few at
a time in fat to cover until nicely browned.

Drain on absorbent paper.

Serve with the sweet and sour sauce, and with a hot potato salad.

From "James Beard's American Cookery"
https://www.goodreads.com/en/book/show/545913.James_Beard_s_American_Cookery

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Swedish Meatballs - Köttbullar
Anna Larson



Swedish meatballs are a requirement for any holiday
smörgåsbord along with Jansson’s Temptation and
homemade sausage. they are perfect for a winter
lunch or supper.

Although traditionally served with gravy and potatoes,
Grandma’s Swedish Meatballs were served with lingonberries
or homemade cranberry sauce.

Anna’s meatballs are not the typical flavor of those served
in popular Swedish restaurants. I think they’re better! this is
the recipe handed down through the generations of Larson
women. I adjust the seasoning adding even more Allspice and
Ketchup for a bigger flavor.

Serves 4

Ingredients

1 pound ground round steak
1 egg – lightly beaten
1/2 small onion – chopped
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon allspice
2-3 teaspoons ketchup
4-5 saltine cracker squares – crushed1/2 cup milk – scalded


Directions

1. Mix all ingredients together in a large bowl – this is best
done by hand or with a wooden spoon to ensure spices are
distributed throughout the mixture.

2. Pinch a small amount of meat and roll in your hands to
form a perfect ball. Size does matter – and is a personal
preference. I prefer small – the size of a large marshmallow.
ey cook faster and are a delicious bite or two, especially
perfect on a buffet table.

3. Fry in butter and olive oil over medium heat turning to
ensure balls are browned on all “sides.” Meatballs are done
when firm to touch. Be careful not to burn.
Serve with lingonberries or homemade cranberry sauce.

From "The Swedish Kitchen"
https://www.abebooks.co.uk/book-search/title/swedish-kitchen-culinary-journey/author/hagerfors-lennart/

Meatballs are the very spice of life!