By JAMES D. WATTS JR. Scene Writer on Mar 21, 2013, at 11:58 AM Updated on 3/21 at 12:53 PM
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I do not in any way wish to cast aspersions upon the highly distinguished panel of my colleagues who contribute so prolifically and enthusiastically to the Tulsa World’s “Prairie Nerds” blog.
However, the semi-regular entries on the intriguing intersection of space opera/sword & sorcery films and fiction with food, while always entertaining and informative, have neglected what is easily the single most important food item in the known (or, at least, imagined) galaxy.
I speak, of course, of Swedish meatballs.
That’s right. Orbs of ground pork and beef, flavored with onion, allspice and nutmeg, browned and served in a rich, creamy sauce. Swedish meatballs.
For evidence to support this claim of the supremacy of Swedish meatballs as the eternal and everlasting food of the universe, I submit the following, from the TV series “Babylon 5,” which ran from 1994 to 1998 (which – for a generation that can refer to a computer built five years ago as “vintage” – probably explains why this topic has yet to be addressed by our fine and upstanding [not to mention distressing young in comparison to your humble correspondent] Prairie Nerds team. But I digress).
Because all this talk of food has no doubt made some of the 37 of you out there who regularly read these bits of bloggery your humble correspondent composes from time to time hungry, there follows a recipe from Alton Brown of Food Network’s “Good Eats” program to assist you in preparing your own dish of Swedish meatballs.
SWEDISH MEATBALLS
Ingredients
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Directions
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
So, fellow explorers, sailing through the dark of outer space aboard this starship we call Earth – go forth! Grind, chop, brown, sauté, boil, braise, serve and eat, knowing that with every forkful you are proclaiming yourself a true citizen of the galaxy.
Or at least, know you’ve made dinner for tonight. Personally, I like to serve mine over egg noodles dressed with browned butter.
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