Swedish Meatballs & French Carrot Salad

Swedish Meatballs

Ingredients 

Meatballs
2 slices Villaggio white sandwich bread*
1 onion, finely chopped
300g ground beef*
300g ground pork
1 egg
1/4 tsp ground nutmeg, grated
1/4 tsp All Spice powder
1/4 tsp black pepper
3/4 tsp salt
3 tbsp. garlic finely chopped
1 tbsp. oil 

Gravy
3 tbsp. butter
3 tbsp. Western Family flour*
2 cups beef broth/stock
1/2 cup heavy cream  

Instructions

Chop onion and garlic.

Scrape onion, garlic, and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute. Add remaining Meatball ingredients EXCEPT oil. Mix well.

Using a tablespoon measure and measure out a heaped tablespoon, dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.

Heat 1 tbsp. oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) - about 3 minutes. Remove onto plate, then brown the remaining batch. If there is lots of oil, pour off excess and discard. Lower heat to medium. Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute. While mixing, add about 1/4 of the beef broth - it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.

When the liquid is simmering, add meatball and juices pooled on plate.

Turn up heat slightly to keep it at a rapid simmer. Cook for 8 - 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.

Add cream, simmer for a further 2 minutes then remove from stove.
Serve over mashed potato  or with spaghetti!  

Recipe and photo credit: Recipe Tin Eats
*In Flyer November 21-27, 2021

French Carrot Salad 

Ingredients

1 lb. carrots, peeled*
2 tbsp. finely snipped chives or chopped green onion
2 tbsp. finely chopped fresh parsley
Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

Dressing
2 tbsp. extra-virgin olive oil
2 tbsp. lemon juice
2 tsp honey
1 tsp Dijon mustard
1/2 tsp ground cumin
1/4 tsp fine sea salt 

Instructions 

To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.

Place the carrots in a medium serving bowl. Add the chives, parsley, and optional chickpeas to the bowl.

To make the dressing, whisk all the ingredients together in a small bowl until completely blended.

Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

 Recipe and photo credit: Recipe Tin Eats
*In Flyer November 21-27, 2021