Swedish Meatballs

If you want to keep your guy happy, you have got to feed him a little meat. Authentic Swedish meatballs served over egg noodles are a great way to do this. You'll need to start this recipe way in advance because the meatballs require refrigeration or they'll come out looking like meteors. Plan this dinner for early evening, because you'll probably both need a nap when you're finally done feasting!
1. In a large frying pan, saute:
3 tablespoons finely chopped onion
2 Tbsp. butter.
2. Remove from stove, let cool and combine with:
1/2 lb. each veal & pork
1 cup bread crumbs
1 cup cream or half and half
A dash of Worcestershire sauce
2 eggs
1/2 tsp. allspice
A pinch of parsley
A pinch of salt
A pinch of pepper

3. Use your hands to mix all ingredients, then cover and refrigerate for at least 2 hours.
4. Form small balls of the meat mixture by rolling with your palms.
(This is quite the arm workout, so be sure to remind your guy or girl how you slaved over the stove for hours to make this!)
5. In the same frying pan, melt:
Another pat of butter
6. Fry meatballs on medium heat until they're just browned on the outside (this helps to form them into little round balls).
7. Remove them from heat and SET THE PAN OF DRIPPINGS ASIDE! You'll be using this later.
8. Bake in covered casserole at 325 to 350 degrees for 30 minutes.

Swedish meatballs can be served any number of ways- with toothpicks and dipping sauce, or over egg noodles with a creamy mushroom sauce. Here's a little tangy sauce that I invented:

Swedish Meatball Sauce

1. Add to the drippings in your frying pan:

A few glugs of cooking wine
2 Tbsp. flour
A dash of soy sauce
A dash of worcestershire
A pinch of brown sugar

2. Cook on medium heat to bubbling, stirring constantly so that flour dissolves completely and sauce thickens. Reduce flame and simmer on low.

Serves: 4 (that means leftovers- hooray!).

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