Grandma’s Swedish Meatballs and Lingonberry Sauce

May 9, 2013

Author: Chef Zane Holmquist

Watch Video Here. 

The Holmquist family came to Utah at about 1910, as Mormon immigrants to Utah as Mormon pioneers they got homestead land from the church and had a dry farm. They went from being boat builders, building motors and engines for boats, to farming and a few had cattle. They eventually moved to Salt Lake City. But the family came here because of their religious beliefs and then ended up going back to Sweden for a while as missionaries and then returned to Utah. But a big group of Utahans are Swedish and all the Utah Holmquists are related and one family.

Ingredients:

Swedish Meatball Mixture:

2 lbs ground pork

1 lb ground veal

1/2 yellow onion

10 springs parsley

2 oz. Utah honey

Kosher salt/ pepper to taste

2 whole eggs

1/4 cup Panko bread crumbs

Lingonberry Sauce:

8 oz. of lingonberry jam

3 cups veal demi-glaze (can be found in specialty food stores)

3/4 cup heavy cream

*Combine all ingredients, simmer and reduce until sauce has a nappe consistency.

Preparation:

Small dice the yellow onion, pick parsley leaves from stems and finely chop.

Combine all ingredients together, mix thoroughly and place in refrigerator to rest overnight.

Roll mixture into 1 inch uniform meatballs. Place meatballs, evenly spaced, on a non-stick sheet pan.

Cook at 300 degrees Fahrenheit for approximately 8-10 minutes. Remove from oven and place in lingonberry sauce.

Serve & Enjoy!

Grandma Salazar’s Albondigas Soup

May 5, 2014

Author: Traci Des Jardin

Ingredients:

1/2 lb. ground pork (or not!)

1/2 lb. ground beef

1/2-cup Short grain white rice

2 eggs

2 white onions, peeled and diced

1 carrot, peeled and diced

1 clove garlic, finely minced

1/2 lb. tomatoes, blanched, peeled and diced or 12 ounce can peeled and crushed tomatoes

1 medium zucchini, diced

1 bunch cilantro, picked and chopped

3 sprigs mint leaves, chopped

1-teaspoon ground cumin

1-tablespoon dried oregano (preferably Mexican)

4 cups chicken stock

1 tablespoon salt

½ teaspoon pepper

Vegetable oil

Preparation:

Bring to a boil 1 cup of water and pour over the rice, let soak for 20 minutes and then drain. Sweat 1/2 of the onion in scant vegetable oil until soft, let cool and then add to the meat. Add the soaked rice, egg, ½ of the cilantro, ½ of the mint, the cumin, oregano, and salt and pepper to taste. Blend everything together very well and form into 1 inch meatballs.

In a large sauté pan over medium high heat, place two tablespoons of oil into the pan and brown the meatballs lightly, remove from the pan and add the onions, garlic, celery and carrots, sweat slightly and add the tomatoes. Add the chicken stock and bring to a simmer, add the meatballs and the mint. Simmer for about 1 hour, season to taste with salt and pepper, add the zucchini and cook for another 10 minutes, garnish with remaining cilantro and serve.

Posted in Soups and Stews

Tags: cilantro, JCCSF, Meatballs, mint, San Francisco, soup, zucchini