So it's not actually a spaghetti recipe, but that was the song I had my head during the whole shoot.  This is actually a recipe for Swedish Meatballs.  It came to me courtesy of my Aunt Debbie.  She gave it to me because the recipe was actually one that my grandmother had shared with her.  I was super excited to give this one a try!

     Keeping in mind I'm a photographer first and a cook a far second.  Here are the lessons I learned and how everything ended up.  First stand mixers are so worth it.  I love my new stand mixer the more and more I use it.  It makes mixing things so much easier and less messy.    

     Secondly, I had tough time at first browning the meatballs.  They were sticking to the pan and slightly coming apart, even with the butter in the pan.  I turned down the burner to a medium heat and even removed the pan from the burn when I thought it was getting too hot too quickly.  By the last batch of meatballs, the browning part became easier.

     Next I found that mixing the soup and water first in a separate bowl, then added it to the roaster of meatballs, allowed for a more even consistency of the soup/water mixer.  Also for the breadcrumbs I used Progresso Italian style (they were the ones I had on hand).  Not sure if that makes a difference or adds a different flavor to the recipe.

     Lastly, and this is more of a photography/design lesson, is that plating Swedish meatballs is tougher than I expected.  I played around with many different compositions and angles.  The goal being to create an interesting, yummy looking image.   I think I'll give this photography assignment a go again some time down the road, before I officially put it in my portfolio.  For now I'm pleased with the overall results.  Well all except the top meatball on the left image.  I think he should be a bit rounder.  :)

Swedish Meatballs by Grandma Sierputowski (via Aunt Debbie)

Serves: 6-8 (I got 29 meatballs out of the mixer) 

Ingredients: 1 1/2 lb ground beef (ground twice), 1 1/2 lb ground pork (ground twice), 2 tsp salt, 1 Cup soft breadcrumbs, 1 tsp all spice, 1/2 tsp nutmeg, 1 small onion (grated), 1 can cream of mushroom soup (I used 2 small cans), 1/4 cup butter, 2 eggs

Instructions:

Preheat oven 300-325*

1. Blend beef and pork well

2. Soak breadcrumbs in water and then drain.

3. Stir in seasonings and onions into wet breadcrumbs.

4. Add breadcrumb/seasoning mixture with meat mixture, blend well.

5. Add eggs one at a time to mixture

6. Shape into balls

7. Brown meatballs in butter

8. After browning put meatballs in roaster

9. Add soup and one can of water to roaster

10. Put on lid and bake for 1 1/2 hours.  

Enjoy!

"Go confidently in the direction of your dreams.  Live the life you have imagined."  H.D. Thoreau