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Old 09-22-2016, 01:03 PM   #41
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Wow, Gotgarlic, your research piece is inspirational! And that is not to cast aspersions on CakePoet's recipe, which is also fascinating, and which I shall certainly make. I love this newsgroup. You all really know your stuff, so that anyone who visits you will always be able to rely on the right information!

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Old 09-22-2016, 01:08 PM   #42
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Well this is the Swedish military recipe, at least the one they used in the 1990.
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Old 09-22-2016, 02:11 PM   #43
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Swedish meatballs is also know in space. ;) Remember Babylon 5 and the narns.
I used to love Babylon 5 & the several movies based on the show.
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Old 09-22-2016, 04:02 PM   #44
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Here's a Swedish Meatball:



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Old 09-23-2016, 01:20 AM   #45
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msmofet: I adored that show because it made sense, had a red thread.
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Old 09-24-2016, 05:54 AM   #46
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I bake mine because I hate getting spattered by hot fat and I don't have to babysit them on the stove. I'm more interested in how they taste than how they look, although the deep brown crust is pretty yummy looking
GG, I have been baking mine for years. I don't remember the reason, but one time I sprayed them on the cookie sheet with Pam before baking them. I got that crust on just one side. I was surprised at that. So the next time I baked them I generously sprayed the pan also and when placing the meatballs, I rolled them a bit in the spray. But I still sprayed the top before putting them in the oven. I got a crust on both the bottom and top.
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Old 09-24-2016, 01:46 PM   #47
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When I make meatballs, I make enough to fill a sheet pan. I don't see the point of browning them in a skillet on the stove and then transferring them to another pan (I couldn't fit all that I'm making into one skillet) and putting it in the oven to finish when I can just bake them in the oven to begin with. They get beautifully browned and a little crispy on the bottom where they caramelize. So yummy and much easier.
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The secret to brown meatballs is rocking the pan, they should roll in the pan and then you get them evenly brown.
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GG, I have been baking mine for years. I don't remember the reason, but one time I sprayed them on the cookie sheet with Pam before baking them. I got that crust on just one side. I was surprised at that. So the next time I baked them I generously sprayed the pan also and when placing the meatballs, I rolled them a bit in the spray. But I still sprayed the top before putting them in the oven. I got a crust on both the bottom and top.
I do it both ways and find the roasting method to be the easiest.
I have had trouble with browning though. Bottoms only would brown. I do not have a convection oven.
Never really gave it much thought until I realized (just now) when I make homemade pizzas, (flatbread, sauce and cheese) that to get it to brown up, I needed to move the rack up high in the oven and crank the temp to 450-500F.

Maybe I do this with the meatballs! Might have solved my own meatball issues!

Oh....Parchment or no parchment?
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Old 09-24-2016, 02:05 PM   #48
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No parchment. That makes it easier to scrape the fond from the pan into the sauce
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Old 09-24-2016, 04:24 PM   #49
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I do it both ways and find the roasting method to be the easiest.
I have had trouble with browning though. Bottoms only would brown. I do not have a convection oven.
Never really gave it much thought until I realized (just now) when I make homemade pizzas, (flatbread, sauce and cheese) that to get it to brown up, I needed to move the rack up high in the oven and crank the temp to 450-500F.
I had pizza in a private home in northern Italy. Alberto has a wood fired oven on his deck. It gets to around 700 F, so 450 to 500 is barely a start to "properly" cook a pizza. He would slide a pie in the oven, then cook 90 seconds, rotate 180, 90 seconds more and done. That was some of the best pizza ever... of course the setting may have helped - a mixed crowd of 12 or so, including Italian, Dutch, British, and American (my wife and I) guests. Good local wines, fresh veggies from their garden for the toppings, fresh fruit salad from the trees in their yard. It was a great day.

700 might be a bit much for meatballs though.
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Old 09-24-2016, 10:15 PM   #50
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No parchment. That makes it easier to scrape the fond from the pan into the sauce
That's too funny! I do it on the parchment because I find that way it is easier to scrape the fond into the sauce.
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Swedish Meatballs Swedish Meatballs. 10 servings 1 kilo ground beef or 300 gram pork and 700 gram beef or 50/50 pork and beef or just pork. 300 gram of boiled riced or finely grated potatoes 250- 300 ml cream or milk or water 3/4 tablespoon salt 1 teaspoon allspice or white pepper or black pepper or a mix of all three 50 ml of finely grated or finely chopped onions 3 medium size eggs In a large bowl add salt and pepper to the meat, work quickly in the eggs, onion and potatoes. Add the liquid of choice and work the meat until it is smooth and easy to roll into a ball. It shouldn't be too hard nor to soft. Heat up a frying pan and add butter or margarine. Roll one ball, flatten and fry, taste. Season more if needed. Turn of the frying pan and now start the fun task of rolling a lot of meatballs. You need about 20 grams for dinner meatballs and buffet style is 15 grams To make it easier to roll, in a bowl add cold water and 1 teaspoon of oil, dip you hand in this before rolling and the meat wont stick to your hand. Roll into a ball and leave on a rinsed cutting board. Heat a the frying pan up and melt knob of butter. Add about 20- 30 meatballs depending on the size of your frying pan. Rock back and forth to make sure they stay round. Fry until done this will take about 10 minutes. The cheating way of making a lot of meat balls is this, You can brown them in the pan and then cook until done in the oven ( 175C for 10 minutes). That is what I do for Christmas, we brown and add to oven pan and when it full we bake them. This is easier done by two people then one. The pure beef one needs cream to hold, most people here makes with mixed mince which is pork and beef and some just love them with pork. The pepper choice is a family thing, most have allspice at Christmas and white or black for dinner ones. Oh and when you got tired of rolling them, you can do patties and call it pannbiff and serve with with fried onions and potato mash and gravy or make a meatloaf, we used the same mix for all three. [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141205_182334_zps3d8dfe33.jpg.html][IMG]http://i9.photobucket.com/albums/a76/Sofus_The_Cat/Aaa%20Forums/20141205_182334_zps3d8dfe33.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141205_182446_zps79410592.jpg.html][IMG]http://i9.photobucket.com/albums/a76/Sofus_The_Cat/Aaa%20Forums/20141205_182446_zps79410592.jpg[/IMG][/URL] [URL=http://s9.photobucket.com/user/Sofus_The_Cat/media/Aaa%20Forums/20141008_171526_zpsfd86b358.jpg.html][IMG]http://i9.photobucket.com/albums/a76/Sofus_The_Cat/Aaa%20Forums/20141008_171526_zpsfd86b358.jpg[/IMG][/URL] 3 stars 1 reviews
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