CRANBERRY SWEDISH MEATBALLS ENJOY DAN:

               CRANBERRY SWEDISH MEATBALLS by CHEF DAN:

Makes 12 servings:

MEATBALLS:

1/2-pound EACH ground beef, and ground lamb

1 tablespoon butter

3/4-cup Panko

1/2-cup milk

1/4-teaspoon EACH ground nutmeg, allspice and cinnamon

1/2-onion, finely chopped

1/8-teaspoon freshly ground black pepper

1/4-Kosher salt

1-egg-beaten

5 tablespoon butter

2 tablespoon olive oil

3 tablespoons flour

1-cup beef stock

1 tablespoon Worcestershire sauce

1-cup Mexican sour cream

CRANBERRY SAUCE:

1-pound fresh cranberries

1/4- EACH cup sugar, pure maple syrup and water

Juice of 1 lemon and zest on 1 lemon

TO MAKE THE SAUCE:

1.   Put the cranberries in a saucepan with-water, lemon juice and zest.

2.   Bring to a boil, then gently simmer and cook for 12-15 minutes.

3.   As soon as the cranberries start to pop add the sugar, cook until completely dissolved; set aside.

MEATBALLS:

1.   Melt 2-tablespoons butter in a skillet over medium-high heat when hot.

2.   Add chopped onion, sauté until soft; add nutmeg, allspice, cinnamon.

3.   Soak Panko in milk, until milk has been absorbed, about 30-minutes.

4.   In a bowl mix the fried onion, and Worcestershire in with soaked Panko.

5.   Add the meat, egg season and mix well.

6.   Dampen your hand, form mixture into balls, about the size of GOLF ball

7.   Heat 1/2-the remaining butter, half the oil, fry meat balls in batches.

8.   Until golden brown in color and hold their shape.

9.   Heat 2 tbs. butter, 1-tbs. oil in the skillet add flour, cook over low heat

10  Cook until flour is golden brown (like a roux).

11  Add beef stock, stirring and blending with the roux.

12  Turn up the heat and bring to a boil add the Mexican sour cream.

13  Then lower heat and add meat balls, cover and cook for 15-20 minutes.

14  Serve with cranberry sauce, and mashed potato or wide noodles.           ENJOY DAN                 SING SONGS AND EAT SWEDISH MEATBALLS.