Thursday, January 8, 2009

Swedish Meatballs II

This is another recipe from the current edition of Cooks Illustrated. This has a crispy outside, but a juicy, tender inside. The nutmeg and allspice give it a unique flavor. Serve over egg noodles and chow. All of us cleaned our plates. It is not that much work, but takes a while. It will change your mind about meatballs. It is very similar to AB's recipe here:

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