The Atlanta Journal-Constitution
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1 tablespoon olive oil 1 shallot, finely chopped
( about 1/3 cup)
1 ( 12- ounce) bag fresh or
frozen cranberries
2/3 cup granulated sugar 1/3 cup pomegranate or
cranberry juice
1/2 teaspoon kosher salt Pinch ground black
pepper SWEDISH MEATBALLS: 8 ounces ground pork 8 ounces ground sirloin 1 cup finely chopped
yellow onion
1/4 cup sour cream
1 large egg, lightly beaten 3 tablespoons fine dry
breadcrumbs
1 1/2 teaspoons kosher salt 1/8 teaspoon ground black
pepper
1/2 teaspoon ground
allspice
1/4 teaspoon ground
nutmeg
1 ( 16- ounce) package egg
noodles
2 cups beef broth 2 tablespoons cornstarch 1 tablespoon olive oil 1 tablespoon red wine
vinegar
3 tablespoons unsalted
butter, melted 2 teaspoons caraway
seeds
1/4 cup coarsely chopped flat- leaf parsley Make the chutney: Heat oil in a 2- quart saucepan over medium heat. Saute shallot until just softened, 2 to 3 minutes.
Stir in cranberries, sugar, juice, salt and pepper. Bring to a simmer and cook until berries just begin to burst and sauce is thickening, 8 to 10 minutes.
Remove from heat and let cool. Serve warm or chilled. Refrigerate chutney in an airtight container up to a week.
Make the meatballs:
In a large bowl, use clean or gloved hands to mix together pork, beef, onion, sour cream, egg, breadcrumbs, salt, pepper, allspice and nutmeg until well combined. Shape into 23 ( 1 3/4- inch) balls. Reserve 1 meatball to use in sauce. Place remaining meatballs on a foil- lined, rimmed baking sheet and freeze 20 to 30 minutes. Remove from freezer and reroll each meatball in hands to make round again, if needed.
Heat the oven to 350 degrees. Bake meatballs until browned and cooked through, about 30 minutes. While the meatballs are cooking, prepare noodles according to package directions. When meatballs are almost finished cooking, whisk together the broth and cornstarch in a medium bowl and set aside.
Heat oil in a medium saucepan over medium heat. Add reserved meatball and break up into small pieces. Let cook, stirring occasionally, until pieces are deep brown. Add the vinegar and deglaze the pan by scraping up browned bits. Cook until vinegar is almost evaporated. Whisk in reserved broth and cornstarch mixture. Bring to a simmer and stir until thickened, 3 to 4 minutes. Season with salt and pepper, to taste.
In a large bowl, toss cooked noodles with melted butter and caraway seeds. Serve noodles topped with meatballs, sauce, and plenty of chopped parsley and cranberry chutney.
Makes 22 meatballs ( 6 servings); 1 1/2 cups chutney.
Per serving ( meatballs only): 554 calories ( percent of calories from fat, 34), 29 grams protein, 62 grams carbohydrates, 4 grams fiber, 21 grams total fat ( 9 grams saturated), 160 milligrams cholesterol, 888 milligrams sodium.
Per tablespoon chutney: 36 calories ( percent of calories from fat, 14), trace protein, 8 grams carbohydrates, 1 gram fiber, 1 gram total fat ( trace saturated fat), no cholesterol, 41 milligrams sodium.
Reprinted with permission from “Live Life Deliciously: Recipes for Busy Weekdays and Leisurely Weekends” by Tara Bench ( Shadow Mountain, $ 32).