Swedish Meatballs

Life is good, mostly great. 



But today, and lately, lately being most of October, I've had the blues. 
I'm not alone in this, everybody I know is a little tired, or a little weary right now. A little lonely despite being a little too busy. 
I don't know what it is. 
Often, Barbarajo says to me, "You couldn't pay me to be 21 again." 
I think about this often. 

Maybe it's just the time of year. 
Maybe we all just need to drink more.  

On Sunday night, I stood in my kitchen, and made Swedish meatballs. 
I thought about everyone I know, and wondered where we are all going to go 
And the splintering effects of the final year of college, and how maybe you don't get some things back and other things you just pray and pray that you do, and also the hope that you can have a beer on a Tuesday night, and finish the thesis and everything else on time, maybe, if the magic happens, because I guess it's all happening all the time anyways. 
And I thought about-- it is so terrifying, and so good, to be this young. 

So I made Swedish meatballs. 
They are great. 
They are the flavor of comfort. 
Despite the October blues. 

I love you I love you I love you. 

xoxo


Swedish Meatballs
from The Gourmet Cookbook

3/4 cup fine fresh bread crumbs
1/4 heavy cream
1/4 club soda
3/4 pound ground beef round
1/2 pound ground veal
1/4 pound ground pork
1 medium onion, finely chopped
1 large egg, lightly beaten
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground pepper

Stir together bread crumbs, cream and club soda in a small bowl. Let stand for 20 minutes. 
Put racks in upper and lower thirds of oven and preheat oven to 400F. Oil two large baking sheets with sides. 
Combine beef, veal, pork in a large bowl. Ad onion, breadcrumb mixture, egg, salt, and pepper and blend with your hands just until well combined; do not overmix. 
Form level tablespoons of mixture into meatballs and arrange about 1 inch apart on oiled baking sheets. Bake, turning meatballs over and switching position of sheets halfway through baking, until browned, about 20 minutes total. 
With a slotted spoon, transfer meatballs to a platter. Set baking sheets on top of stove or a heatproof surface. Divide 1/3 cup water between pans and deglaze, off heat, stirring and scraping up brown bits with a wooden spoon.
Drizzle pan juices over meatballs.