We had meatballs for dinner this evening. We've been entertaining a young neighbor and he stayed with us through supper tonight. He is a notoriously poor eater, and while I don't fret about food when he visits, I have been known to follow the path of least resistance when I cook for him. I cheat a bit and only make things I know he will eat, so, dishes like tonight's "Viking" meatballs usually appear on the table when he is here. Meatballs are standard fare in Scandinavia, and while this version contains sherry and is spiced a bit differently than most, the Vikings would have loved to down these between rounds of mead or ale. I like them because they are easy to prepare and make a great family supper. The meat mixture used here is very loose and it helps to use wet hands when shaping it. I also like to strain the pan gravy before I spoon it over the meatballs. While my personal preference will always be good old-fashioned Swedish meatballs, these are a really nice alternative and I think you will like them. The sauce is mildly sweet and sherry flavored but neither the sugar nor the wine overpower the brown sauce in which the meatballs cook. I like to serve these with noodles, but rice or mashed potatoes also work well. I hope you will give these a try. Here's the recipe.

Spiced Meatballs in Sherry Wine Sauce

Ingredients:

1 large clove garlic

2 small onions

1/4 cup chopped parsley

1 pound lean ground pork

1/2 pound lean ground beef

1/2cup panko bread crumbs

1/2 teaspoon grated nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

1 teaspoon salt

1/4 teaspoon pepper

2 large eggs,lightly beaten

1/2 cup + 2 tablespoons dry sherry, divided use

1 tablespoon butter

1 tablespoons vegetable oil

3/4 cup low-sodium chicken broth

1 to 2 tablespoons brown sugar

1 tablespoon instant blend flour (i.e. Wondra)

Directions:

1) Pulse onions, garlic and parsley is a small food processor until they form a paste. Scrape into a large mixing bowl.

2) Add pork, beef, bread crumbs, nutmeg, cinnamon, allspice, salt, pepper, eggs and 2 tablespoons sherry to herb mixture. Mix well. Form the mixture into 1-inch balls.

3) Heat butter and oil in a large skillet. Workingin batches, brown meatballs on all sides. Remove from skillet.

4) Deglaze pan with reserved 1/2 cup sherry. When wine has nearly evaporated, whisk in broth, sugar and instant blending flour. Bring to a boil and cook until lightly thickened. Strain at this point if a smooth sauce is desired. Return meatballs to pan, cover, and simmer until fully cooked, about 10 minutes longer. Serve immediately. Yield: 6 servings.

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