Wednesday, February 9, 2011

Spicey Swedish Meatballs With Goat's Milk

by Susan Fox
Alas, I have recently found out I am sensitive to cow's milk. (It raises my blood pressure.) However, this was actually a happy event because I have discovered the wonder and flavor of GOAT'S MILK!
Except for the beef, you could almost call this a vegan recipe as it has no eggs, cow's milk or cow's milk cheese. It is great for people who can't tolerate lactose as my husband has that problem, and his digestive system likes this recipe.
My husband and numerous guests agree this recipe I developed for Swedish Meatballs using goat milk and goat butter is delicious.

Use beef hamburger -- no need to add more expensive veal, lamb or pork hamburger, the fatter and cheaper is better as we will use the grease to make a gravy. This recipe is actually better with plain beef hamburger because the goat butter and milk gives it the exotic flavor.
Two pounds beef hamburger
1/2 teaspoon Watkins dry mustard
1/2 teaspoon Watkins black pepper
1/2 teaspoon Watkins cumin
1/8 cup white wine
2 slices of bread (I used organic sprouted wheat with flax seed)
1/4 cup whole goat milk
1/2 sweet onion chopped
12 large fresh basil leaves chopped
1 teaspoon ground New Mexico Chile (more or less to taste. This amount will create a medium hot flavor)
6 large cloves of garlic chopped
1 teaspoon Kosher Salt
2 tablespoons of Goat Butter or more to prevent burning

Mix all the ingredients except the butter together, working the spices and salt into the hamburger. Using your hands form little one-inch balls and saute the meatballs in the melted goat butter turning them until they are browned on all sides.

Remove the meat balls to a large casserole dish. Save the fat and meat juices in the pan.


1/4 teaspoon Watkins black pepper
about 3 cups whole goat milk
2 tablespoons goat butter
2 oz Goat Cheddar or other goat cheese
2 tablespoons of flour
4-5 large leaves fresh basil chopped
1/4 teaspoon New Mexico ground chili
1 tsp salt
juice of 1 lemon

Add two more tablespoons of goat butter to the remaining fat and meat juice and melt. Watch so it doesn't burn!
Then add two tablespoons of flour. Stir and gradually add about 3 cups of goat milk, adding 1/2 cup at a time then a little more as the gravy thickens. Use medium heat but watch so the gravy doesn't burn. While you are in the gravy making mode you can add another 1/4 teaspoon New Mexican Chili ground, 1 teaspoon of salt (check flavor may need more or less), juice from one lemon (taste as you do may need more or less), 1/4 teaspoon Watkins black pepper,
4-5 large leaves fresh basil chopped and two ounces goat cheese (it will melt0. Check taste of gravy when done and see if you need any more of the above ingredients. Then pour the gravy over the meatballs in the casserole dish, and put them in the oven warmed up to 350 degrees. Cover and cook for 20 minutes.
DELICIOUS! This will make a meal for four people. Can be served with potatoes, rice or it's really luscious with Organic Low Glycemic Quinoa. Having a large party? Double or triple the recipe and serve with toothpicks as an appetizer.

Watkins black pepper is more flavorful then other peppers because we buy top-quality Malabar and Lampong peppercorns (the two most potent varieties), carefully screen out fillers and stems, then granulate (not grind) them through our exclusive process, which creates less friction and preserves their high essential oil content. Experience the Gold Medal-winning taste of the most flavorful pepper on the market.

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