Seasonal Recipes: Swedish Meatballs
Swedish Meatballs in white wine sauce with capers and mushrooms, paired with 2011 Elke Riesling.
Created by Chef Reinhold Weger, The Gasthaus-Tirol
1 pound ground veal
1 pound ground pork
1/2 medium white onion chopped
1 tablespoon of chopped parsley
6 slices of bread, any kind, cubed
1/2 cup of whole milk
1 quart of heavy cream
1 stick of butter
3 tablespoons of flour
2 tablespoons of capers
4 ounces of chopped mushrooms
1 cup of white wine
In a bowl, combine the veal and pork
In a separate bowl, combine beaten eggs, milk and bread cubes and let soak for a few minutes. Add to the pork and veal and then season with salt, pepper and chopped parsley. Form meatballs of about 2 ounces each, and brown in a saucepan (or broil) and set aside.
In a four-quart pot, melt butter and saute onions until glassy, but not brown. Add flour to make a roux and add white wine. Remove from heat and then add heavy cream. Place back on burner and simmer while stirring constantly. Continue simmering for approximately five minutes and add meatballs, capers and mushrooms. Season to taste with salt and pepper. Serve over spatzle, egg noodles, or your favorite pasta.
Serves 4-6 easily.
Mosel is one of Germany’s best known and third largest wine region in terms of production. The name Mosel comes from the Moselle River and the area is best known for the beautiful vineyards that face the flowing river stream. The word Elke is an old Germanic word translated as noble, or to be distinguished by rank or title. The Elke Riesling is a classic version using Germany’s prolific grape. It is not too sweet and is a very versatile food wine. It will be available for distribution in Georgia in the coming weeks. savorian.com/elke/riesling
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