I have to admit I've tried every single meatball recipe out there including Aquavit Marcus Samuelsson's; all with different types of aquavit as "a condiment," then the same drink - with a cold beer as a chaser - with herring and I've come to the definite conclusion that nothing, absolutely NOTHING, is better with the right kind of drink then home made pickled herring. With one possible exception: The meatballs really work with a traditional Norwegian Linie, served luke warm and a glass of cold milk. But be careful: the meatballs should always then be served without lingonberries.
Written by BJARA on 26 Dec 2009 02:54 PM
We never thought we'd have to face the need to make meatballs with other than the dried bread soaked in hot water. However two of us in the family have wound up with gluten intolerance, and for one of us it's the difference between having or not having migraines. I took a chance, and used roughly the same proportions of buckwheat flour, which is gluten free, as I'd used previously with the soaked bread. I soaked the buckwheat in hot water and added it to the mix and wondered what would happen. The assembled family gave its thumbs up last Thursday night with the consensus that the meatballs were just as flavorful and of a lighter texture. So for all you gluten-challenged meatball gourmets out there, a simple buckwheat substitution is the way to go.
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