Receive All The Praise With These A Thousand Reasons Meatballs

The following recipe and excerpt for A Thousand Reasons Meatballs are from “Disney Frozen: The Official Cookbook: A Culinary Journey through Arendelle” by Daytona Danielsen and S. T. Bende. It’s available for purchase on Amazon.

There are plenty of reasons for Elsa to ignore the lyrical voice she hears inside her head—a thousand, to be precise. But there’s not a single one for her to turn away from these marvelous meatballs. Based on the classic Swedish dish, A Thousand Reasons Meatballs blend beef, pork, and veal into savory orbs of rich flavors. Seasoned with nutmeg and served alongside boiled potatoes and lingonberry jam, this popular Nordic dish will please countless palates!

A Thousand Reasons Meatballs

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time:1 hour 10 minutesServings:6 servings

Ingredients

Meatballs

• 2 tbsp butter, plus more for cooking the meatballs
• 1 white or yellow onion, finely chopped
• 1 pound ground beef
• 1 pound ground pork
• 1/2 pound ground veal
• 1/4 cup flour
• 1/2 cup beef broth
• 2-1/2 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp ground white pepper

Brown Sauce

• 2-1/2 cups beef broth
• 3 tbsp butter
• 3 tbsp flour
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt, plus more as needed
• Boiled potatoes, for serving
• Lingonberry jam, for serving

Instructions

To make the meatballs

1. In a large pan over medium-high heat, heat the butter. Add the onion and sauté until translucent, 5 to 7 minutes. Transfer to a large mixing bowl and combine with the ground beef, ground pork, ground veal, flour, beef broth, salt, allspice, nutmeg, and white pepper, mixing gently to incorporate everything and taking care to not overwork. Chill for about 30 minutes.
2. Shape the meat into balls about 1-1/2 inches in diameter. (Working with damp hands helps keep the meat from sticking.)
3. Using the same pan as before, melt about 1 tbsp additional butter over medium heat. Pan-fry the meatballs, working in batches, until they’re brown on all sides, about 4 minutes per side. Transfer to a platter.

To make the brown sauce

4. Deglaze the pan with some of the broth, scraping up the pan drippings. Add the rest of the broth, then increase the heat to medium-high to bring to a simmer.
5. In a medium pot, melt the butter over medium heat. Add the flour and whisk constantly until smooth. Add the heated broth about ½ cup at a time, whisking constantly, until you have a gravy that’s thick enough to coat a spoon. Stir in the thyme and season with salt to taste.
6. Return the meatballs to the original pan and pour the sauce over them. Simmer over medium heat until cooked through. Serve with boiled potatoes and lingonberry jam.

Notes

• I️f veal isn’t easily accessible, use ground chicken instead.

Keywords:Meat, Meat Lover, Pop Culture

• Meat
• Meat Lover
• Pop Culture