Oh-So-Retro Swedish Meatballs

Swedish Meatballs were a cocktail party standard way back when. And presentation was in a shallow serving dish or a deep platter, speared with cocktail toothpicks. I decided to give my Swedish Meatballs an update, serving them on a bed of jasmine rice, in the Pier One Mini-Martini Glasses. Très chic.

750 Best Appetizers From dips salsas to spreads & shooters
Judith Finlayson & Jordan Wagman

The quintessential book of appetizers for any occasion.

The holidays are almost upon us, so I thought this would be the perfect time to tell you about an amazing appetizer book. But, not just any appetizer book. This one contains more than 750 recipes to choose from. The cookbook  is packed with hundreds of mouthwatering recipes, this book is all you'll ever need to get any occasion off to a memorable start, from a relaxed gathering round the kitchen island to a backyard barbecue or an elegant sit-down dinner.

A tray of appetizers always seems celebratory, and there is nothing like home-cooked food to make people feel welcome. Use this book to create hors d’oeuvres that will delight your family and friends—then relax and enjoy the party yourself!

This book is structured to cover a broad range of options. There are 16 chapters built around specific types of dishes, such as Dips and Spreads, or specific ingredients, such as Fish and Seafood or Cheese. We’ve also categorized by presentation, since it’s an integral component to appetizers, so you’ll find chapters like Wraps and Rolls

Oh-So-Retro Swedish Meatballs
Ingredients:
1 pound lean ground beef, preferably sirloin
1 cup fine dry bread crumbs
1 onion, grated
1 egg beaten
2 teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon allspice
Freshly ground black pepper to taste
2 tablespoons olive oil
3 tablespoons all-purpose flour
1/2 teaspoon cracked black peppercorns
2 cups beef broth, heated to the boiling point
1/2 cup sour cream
1/2 cup finely chopped dill fronds

Directions:
1. In a bowl, combine ground beef, bread crumbs, onion, egg, lemon zest and juice, salt, allspice, and pepper to taste. Mix well. Using your hands, shape into balls about 1/2-inch in diameter. Makes about 30 meatballs. (Mine ended up a little larger and I had 20)

2. In a large skillet, heat oil over medium-high heat. Add meatballs in batches and cook, stirring, until nicely browned, about 4 minutes per batch. Transfer to slow cooker stoneware as competed. Add flour to pan and cook, stirring, until frothy but not browning, about 2 minutes. Stir in peppercorns. Add beef broth and cook, stirring, until mixture comes to a boil and thickens, about 2 minutes. Pour over meatballs.

3. Cover and cook on Low for 6 hours or on High for 3 hours, until meatballs are cooked through. Using a slotted spoon, transfer meatballs to a serving dish. Add sour cream and dill to stoneware and stir well. Pour over meatballs and serve.

750 Best Appetizers From dips & salsas to spreads & shooters

JUDITH FINLAYSON is a bestselling author whose life-long love of cooking has translated into sales of over 1.5 million copies of her books. She lives in Toronto, Ontario.

CHEF JORDAN WAGMAN has received national recognition from the James Beard Foundation and was nominated as a “Rising Star in North America.” He lives in Concord, Ontario.

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