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Meatballs are offered on the party menu. They are 1/2 ounce each, and a full tray is 10 pounds worth, or 360 meatballs. The customer gets their pick of sauce. Sweet & Sour is a bottled sauce. Marinara uses canned marinara sauce. BBQ uses my homemade bbq sauce, and the Swedish sauce is made from scratch.
Swedish Sauce.
1/2 container sour cream, one quart.
3 quarts beef broth, made by adding 1/2 cup beef base to three quarts hot water and stirring briskly.
4 tbl. garlic powder
6 tbl onion powder
3 dashes white pepper
Whisk the above and heat to boiling. Mix some cornstartch and cold water and add a bit at a time, whisking, until the sauce thickens.
Add Kitchen Bouquet in very small amounts, whisking thoroughly, until it has a caramel colour.
Add 1/2 cup dried dill and whisk again to combine. Toss with the baked meatballs.
Ingredients
- 1 loaf french bread, cut into 1 in thick slices
- 8 oz package cream cheese, softened
- 1/2 c. mayonnaise
- 1 tsp Italian seasoning
- 1/4 tsp pepper
- 2 c. shredded mozzarella cheese
- 1 lb package fully cooked frozen meatballs, thawed
- 28 oz jar pasta sauce
Directions
1. Preheat oven to 350 degrees.
2. Arrange bread slices in a single layer in a 9×13 baking dish. Fill in gaps with smaller chunks of bread.
3. In a bowl, combine cream cheese, mayonnaise and seasonings, then spread mixture over bread slices.
4. Pour pasta sauce on top of mixture and add meatballs.
5. Sprinkle with cheese.
6. Bake uncovered for 30-35 minutes.
www.hodgepodgehoustonians.com/2017/07/11/meatball-sub-cas...
The setup:
- a really hungry and impatient photog (me)
- Camera mounted Nikon SB600 bounced from a white ceiling 1/2 power
- A friend holding a white tablecloth in front of the window camera left and not trying to fall off a chair
- Nikon D300 & Tamron 28-85 @ f2.8
The Meatball Shop.
www.themeatballshop.com/menu.html
www.yelp.com/biz/the-meatball-shop-new-york
View more of my photography at my website NY Through The Lens.
To purchase any of my work as prints or cards, view my site gallery and store for info here.
To use any of my photos commercially, simply click the link which reads "Request to license Vivienne Gucwa's photos via Getty Images". This link can be found on the bottom right corner of the page of the photo you are interested in using.
My second attempt at Swedish meatballs, or Scandinavian (from my Norwegian heritage). My grandmother's recipe:
Combine 2 pounds ground round and 1/4 pound suet with salt, pepper, nutmeg, and a little ginger. Add 1/2 cup boiled cream. Work well, the more the better. Shape into balls and boil in soup stock for a few minutes, then brown slightly in butter. Make gravy of a little stock in frying pan after frying meatballs.
My alterations:
No suet
Part ground beef, part ground pork
2% milk rather than boiled cream
Instead of boiling in stock and browning, I just put the stock in the fry pan. I've seen my grandmother do it both ways. You don't end up with browned meatballs this way, but it saves a step and a pot.
No gravy--I don't care for it.
Result--delicious. The only mistake was once again making my meatballs too large.
The Meatball Sandwich from Northern Spy: www.blondieandbrownie.com/2011/05/like-my-momma-used-to-m...
The Meatball Shop.
www.themeatballshop.com/menu.html
www.yelp.com/biz/the-meatball-shop-new-york
View more of my photography at my website NY Through The Lens.
To purchase any of my work as prints or cards, view my site gallery and store for info here.
To use any of my photos commercially, simply click the link which reads "Request to license Vivienne Gucwa's photos via Getty Images". This link can be found on the bottom right corner of the page of the photo you are interested in using.