Then I rolled one, and it was burned. Then another and another, all burned. We laughed at our mistake and tried to eat the unburned half of the meatballs with spaghetti sauce from a jar and slightly overcooked pasta.
But it was still OK. I had to learn somehow. Cooking is about doing it. Pick something, come up with a way to cook it, then give it a taste.
Since then, I have figured out how to cook meatballs without burning them into little briquettes. I got a recipe from a real cookbook and tried it. Then I made it again with a little change. Then again with another little change. Over and over until I found something I liked that I could recreate regularly.
I have mentioned that I'm allergic to mushrooms, so eating out has a few disadvantages. I'm wary of anything with sauce. I have to make those kinds of things at home to be safe. Swedish meatballs is one of those questionable dishes. Are they sneaking mushrooms in? Some places do, some don't.
I called this recipe "Sort-Of Swedish" for a reason. I'm not following a traditional recipe all that well. I don't want nutmeg in my meatballs. I like garlic salt so I add that. Sometimes, they brown the meatballs and then simmer them in beef stock or some other liquid. I don't do that. So to be honest and fair, I have taken a few liberties that suits me and my family. But that is what cooking is all about. Make what you like.
So try it out. Eat it. Tweak it. Enjoy your creation.
Ingredients for meatballs
1 egg, beaten
3/4 cup seasoned bread crumbs (garlic herb is good)
1/4 cup milk
1 lb ground beef
1 shallot, finely minced
2 Tablespoons olive oil
1 Tablespoon butter
black pepper, salt, and garlic salt to taste
Ingredients for gravy
1 shallot, minced
3 Tablespoons flour
3 cups milk
1 teaspoon beef bouillon granules
black pepper, salt, seasoned salt to taste
1. Combine egg, bread crumbs, and the 1/4 cup milk. Mix until uniform. Add the meat, one minced shallot, and season with ground black pepper and garlic salt to taste. Use your hands to thoroughly mix.