*Neo-Swedish Meatballs

Swedish Meatballs:
2 lbs of ground meat
(total: I used 2lbs of venison to 1lb of bison meat, and reserved 1lb for later use)

1/2 of a medium sized onion, grated
1/2 cup peeled and cooked potato (mashed fine, or put through a ricer)
1/2 teaspoon each:
 salt, garlic powder, allspice
1 teaspoon fresh cracked pepper
*Fresh grated nutmeg

2 slices of bread
1/4 cup milk
1 egg
-A handful of bread crumbs if necessary.

To prepare the meatballs tear up your bread and combine well with 1 egg and the milk, allow it to rest for 10 minutes or so before you incorporate it with your meat mixture.

In a large bowl or stand mixer bowl combine the meat, onion potato, salt, pepper, garlic powder, allspice and nutmeg. Mix with a spoon, by hand or with the mixer for a minute or two. I do it this way so that it really thoroughly combines the ingredients as well as mixes up the combination of meats. Once it seems mostly combined add the bread, milk and egg mixture. Mix until it appears to be an even mixture. Add any additional bread crumbs as needed. It should hold together well but still be soft and quite moist. I allow my meat mixture to rest a few  hours before I form them into balls and cook them.

Preheat your oven to 375 degrees. Line a sheet pan with aluminum foil and spray lightly.

Form approximately 1 ounce balls and smooth them out. Place them one by one onto the sheet pan. Once you've formed all of your meat bake for 20-25 minutes.

*If you are using a pasteurized or irradiated meat product you will not have to cook them quite as long as I do. You could pan fry them until brown and then place them on the sheet pan for 10-15 minutes. When using fresh venison and other game that has not gone through some sort of a sterilization process you want to be sure to cook it to the proper temperature.

Gravy:
3 tablespoons each, butter and flour
1 cup beef stock
1 cup milk

salt and pepper to taste
1/4 teaspoon allspice
*fresh grated nutmeg

-Optional* 1 tablespoon jam, I often use a home made cranberry jam. If you dont have something similar I would recommend omitting it entirely. You want something somewhat tart and not overly sweet. You dont want a cloying sweetness in your gravy.

In a sauce pan melt the butter. Whisk in your flour and allow to cook 1 minute. Slowly whisk in your beef stock, then milk and bring to a boil. Reduce heat to a simmer and add salt and pepper to taste, allspice and nutmeg. If your using the jam you will whisk this in last. Keep warm until meat balls are finished. You can keep  your meatballs warm while you cook your noodles or other side dishes by holding them at a simmer in the hot gravy.

For regular Beef gravy substitute the milk and use all beef stock, add sautee'd garlic and onions if desired.

Hot Cabbage Salad: (German Braised Cabbage)
2-3 tablespoons butter
1 lb sliced red cabbage
1/4 cup raisins
1/2 sliced onion
2 small apples peeled and diced
2-3 tablespoons cider vinegar
1 tablespoon sugar
salt and pepper
1/4 teaspoon each: Cloves and Allspice
1 tablespoon cranberry jam

Melt your butter in a large dutch oven or pan. Slightly saute the apple and onion then add cabbage and remaining ingredients. Place lid on the pot and simmer until the cabbage is your desired texture or about 45 minutes. I taste mine as I go along and add extra ingredients as necessary. (Salt, sugar and vinegar tend to be my most inconsistent variables.)