SWEDISH MEATBALLS

MARINADE

• 2 bottles domestic beer

• 2 garlic cloves, minced 1 teaspoon dill weed

• 1 teaspoon ginger

• 2 teaspoons dry mustard

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 10 whole cloves

Combine and beat well with a wire whisk.

MEATBALLS

• 2 pounds ground beef

• 1 pound ground pork

• 1 cup bread crumbs

• 1 large onion, minced

• 1/2 lemon, grated, including juice,

• skin and pulp

• 2 eggs

• 1 teaspoon salt

• 1 teaspoon dill weed

• 1/8 teaspoon ground cardamom

• 1/4 teaspoon allspice

Mix the ingredients well with your hands and form into min1 meat­balls. Pour marinade over raw meatballs, set in the refrigerator 2-4 hours. Remove meatballs and reserve marinade.

Brown meatballs in 2 tablespoons butter. Scrape the bottom of the

fry pan well after the batch is done. Save scrapings in a separate bowl. Put 2 more tablespoons of butter in the pan and crown the second batch, scrape pan again. Repeat the process until all meat­balls are browned. This makes approximately J 20 meatballs. Ideal­ly served with sauce.

SWEDISH MEATBALL SAUCE:

• 2 tablespoons butter

• 2 tablespoons flour

• 1 ¾ cups marinade

• 2 tablespoons light cream 1 teaspoon salt

• 1/2 teaspoon black pepper

Over low heat, melt butter, whisking, gradually add flour until it

forms a thick paste. Gradually add marinade while continuing to whisk. When gravy is thick and smooth, remove from heat and add cream, salt, pepper, and reserved pan scrapings. Pour over meat­balls. Make thinner gravy by adding milk.