Mmmmm... Balls

Meatballs that is.

Having fully equipped my kitchen, I was in the mood for having Swedish style meatballs for my weekend lunch. However, the pocket didn't really allow the family to go to the BigBlue&YellowBuilding's cafe for the real thing, so what this Madame did was to whip up them li'il round things in her own kitchen.

Swedish MeatBalls
1. Thaw a 500 gm of ready minced beef.
2. Finely chop a big-ish onion - be it, red, white or yellow.
3. Whiz up two slices of days old bread in the food processor to make up breadcrumbs.
4. In a bowl, hand mix together the minced beef, chopped onion and breadcrumbs well. Season well with a dash of salt and ground black pepper. (For an Italian variety, also add a generous amount of mixed herbs and oregano to boot!)
5. Chill well in the fridge until ready to cook.
6. To cook, simply bake or grill them - the little toasted oven works well for this, no worries. Let them cook until they are pretty well done on the outside - make sure there are no red bits left in them. We don't want any salmonella poisonning around here.

Mushroom Sauce
1. Melt a generous portion butter in a pan.
2. Stir in a couple of tablespoonfulls of flour. Take it off the heat and whisk it well, so as to fully incorporate the flour into the molten butter and to cook the flour.
3. Put it back on the heat and let the roux go brownier before adding in chicken stock.
4. Whisk well till thickened.
5. Add in chopped and/or sliced mushrooms, season with some ground pepper.
6. Let it simmer and bubble before taking it off the heat.

Simply assemble a plate of the baked meatballs together with some mixed vegetables and fries, ladle over the mushroom sauce and enjoy.
Yuuuuummmmsss....