Just when you thought the protein battle was lost, chef John Gladish of The Fat Dog helps get the (meat) ball back in your court.
His partners at the upscale gastropub are Susann Mandeville — who hails from Sweden, where kids require maximum sustenance to power through the Scandinavian winter — and her husband, Richard. Their twins gobble up these meatballs at least once a week; we’re sure your tots will, too.
Swedish Meatballs with Gravy and Lingonberry Sauce
For the meatballs
1½ lb. lean ground beef
½ lb. ground veal
½ lb. ground pork
1 sm. Spanish onion, diced
½ c. bread crumbs
Salt and white pepper
For the gravy
¼ c. flour
¼ c. butter
2 c. whole milk
2 c. heavy cream
Salt and white pepper
For the plate
1 lb. baby gold potatoes, quartered and roasted
4 tbsp. lingonberry sauce
1. In a large mixing bowl, combine meats, eggs, onions, and bread crumbs. Mix well and season to taste.
2. Shape meat into 1-inch balls.
3. Evenly coat the bottom of a large frying pan with oil. Over medium-high heat, brown 10-12 meatballs; be careful not to crowd the pan and to sear meatballs on all sides. Remove meatballs and transfer to a paper towel to drain off excess oil. Continue with remaining meatballs.
4. For the gravy, using the same frying pan, lower heat to medium-low and add flour and butter, scraping any caramelization formed from searing the meatballs from the bottom of the pan; whisk until flour is incorporated and a paste forms.
5. Add milk and cream; continue whisking until mixture thickens.
6. Add seared meatballs back into pan with gravy. Cover; reduce heat to a simmer; cook 30-35 minutes, stirring every 10 minutes.
7. For plating, saute potatoes till warmed through; place in a serving bowl. Top with 6-8 meatballs. Garnish with chopped parsley and a dollop of lingonberry sauce.
The Fat Dog Hollywood, 801 North Fairfax Avenue, at Waring Avenue, West Hollywood (323-951-0030 or thefatdogla.com).
You made that? Check out kitchen aids that make mixing and mashing a piece of cake.
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When: Sat., noon-8 p.m.
Where: UCLA Court of Sciences, 430 Portola Plz. (310-825-4321). Free.
Photo: Courtesy of The Fat Dog