| Alton Brown's Swedish Meatballs |
[May. 15th, 2009|05:19 am] |
So, last night, I made Alton Brown's Swedish Meatballs. There were three notable exceptions to his method. First, I have 1oz springloaded ice-cream scoop, so I had to guesstimate size. Second, I have no stand mixer with which to "beat the tar" out of the mixture. Third, I used buttermilk to soak the bread in, instead of milk.
Difference one: well, he said he made 30 meatballs with this recipe. So, when I was at 34 meatballs, and only 2/3-3/4 way through the mixture, I made them all bigger. It was against my better judgement, as I thought the were too big. I was right. They took forever to cook. I would have preferred to make 4 batches that took 2/3 of the time to cook, than 2.5 batches that took too long. I think I was right the first time, about size, because the larger meatballs took 12-14 minutes, instead of his recommended 7-9. Must listen to my gut more often!
Second: I tried really hard to mix the meatball mixture with my hands as best I could, for twice as long as he said to do it in a stand mixer. But they still had more of a rough, regular-meatball texture that the fine texture of a swedish meatball.
Third, the buttermilk added a really lovely, very slight, tang to the meatballs. Yum!
I served the meatballs and gravy over egg noodles, and it was delicious! |
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