Raw meatballs, pork and beef.This time we simmered them a smokey broth that came from blanching a piece of smoked pork mixed with the leftover simmering liquid from the first batch. That was mostly chicken stock, if I remember.
All the meatballs, dredged in flour, ready to be browned.Then Ken made a darker gravy that we served along side. We also made up a batch of "dirty rice" which is rice cooked with stock instead of water. It was all very tasty.
The cooked meatballs in their broth.
I believe the correct term for Finnish/Swedish meatballs would be Fennoscandinavian meatballs.
ReplyDeleteHa ha ha, Susan. That's funny!
ReplyDeleteCan you put some of those in the Post for me?
ReplyDeleteWalt
ReplyDeletecan't miss that Rosé? :-)
jolly good fun - and good looking too.
ReplyDeletesusan, my apologies to the Finnish/Swedish types out there. Er, Fennoscandinavian....
ReplyDeleteevol, they might come to you a bit flattened...
beaver, I never miss a rosé.
ur-spo, thanks! It's like making mud-pies, only tastier.