Another use for rye bread...
I was looking over old issues of cooking magazines yesterday and a recipe in Cook's Country ( a Cook's Illustrated sister mag. ) for Swedish Meatballs caught my eye. They listed the secret ingredient as 4 slices of rye bread. Noting that the caraway seed gave the meatballs a definite Swedish inspired flavor. Well I don't know about all that, but I do often have a few slices of rye left over, and what a nice usage. It's not like I was going to make french toast out of it, and I hate to waste it or just feed it to the chickens. For anyone who has finished the corned beef and has a few slices left, here's the recipe.
6 T. butter (unsalted) 2 onions, minced
4 slices rye bread, crust removed and torn into bits 3 1/2 cups low sodium beef broth
1 cup sour cream 2 large egg yolks
1/2 tsp. allspice 1/4 tsp. ground nutmeg
1/2 tsp. salt 1/2 tsp. pepper
1 lb. lean ground beef 1 lb. ground pork
1/2 cup A P flour 2 T. soy sauce
2 tsp. minced fresh dill
1. Adjust oven rack to middle and heat to 475. Melt 1 T. butter in large skillet and cook onion till soft. Transfer to a large bowl. Add bread, 1/4 cup broth, 1/4 cup sour cream, yolks, allspice, nutmeg, salt and pepper, and mix well with the onion, mashing with a fork as necessary till smooth. Add beef and pork, and mix well.
2. Form into balls ( 1 1/4" should net you about 60 balls , 2 " should make about 35) . Arrange on a wire rack set inside a rimmed baking sheet. Bake until lightly browned ( about 15 min, or so) Transfer to a slow cooker.
3. Melt remaining butter in large skillet ( I'd use the same one- I hate dirty dishes!). Whisk in flour and cook for about 3 minutes till just beginning to brown. Slowly whisk in broth, bring to a boil and transfer to the slow cooker. Cover and cook on low till meatballs are tender, about 4-5 hours.
4. Transfer 1/2 cup sauce from slow cooker to a bowl. Whisk in soy sauce,sour cream, and dill; gently stir into the sauce in the slow cooker. Serve.
This can be held in the slow cooker up to 2 hours and used as needed just stir carefully occasionally, and add water as needed.
Now if you'll excuse me, I have some rye bread to crumble and meatball to shape!