Chef Alexandra Feswick’s breakthrough dish was Swedish meatballs, an old family favourite

Some recipes are universal; most memories are not. The process of shaping raw ingredients into something palatable — and the events that surround this endeavour — can lead to all kinds of unforgettable moments: kitchen disasters, severed digits, epic struggles with newfangled culinary gadgets and, sometimes, personal triumphs. So why not ask some of the city’s top chefs for their most memorable recipes? Why not, indeed?

This week, we asked Alexandra Feswick, chef at Brockton General, for her breakthrough dish. She gave us her take on Swedish meatballs, which she’ll be cooking for the lunch buffet at this year’s Terroir Symposium. The dish brings back fond memories for her. Says Feswick:

“I was really excited when Ivy Knight asked me to make Swedish meatballs for the Terrior Symposium lunch buffet.  It reminded me of endless family get-togethers when everyone would gather and bring something they had made.

I remember, from the time I could hardly get my face above the top of the table, being fascinated with the big dish at the end of the table with a candle tucked underneath to keep its contents warm. Everyone always wanted to try the delicate little meatballs stewing inside of it. I was never allowed to touch that dish (too dangerous of course) but here I am sharing it with you.

Swedish meatballs are in no way an extravagant dish, but for me, they represent the reason why I love cooking: the sense of community, happiness and belonging.”

MEATBALLS:

1 egg
1 large onion, minced
2 tbsp butter
¾ cup milk
1 cup bread crumbs
1lb ground pork
1lb ground beef
1 tsp dried mustard
2 tbsp salt
1 tsp nutmeg, ground
1 tsp cardamom, ground
3 tbsp black pepper, ground
1 pinch, cinnamon

Mix all of the above ingredients together (in any order) and form into small balls (I usually use a teaspoon to make sure they're all the same size and then roll them out). Brown all of the balls in a large frying pan (if the pan gets too greasy… remove the drippings but save them for the sauce).

Place the balls on a baking sheet and finish in the oven at 400 for approximately 5-10 minutes.

SAUCE:

โ…“ cup flour, all purpose
2 cups beef stock
½-1 cup sour cream
Salt, to taste
Cranberry jam (use as garnish or on the side)

Put all the drippings back into the frying pan and stir in flour when the fat is hot. Add some butter if there aren’t enough drippings to absorb all of the flour. (You're making a roux.)

Slowly add in warm milk and beef stock, stirring constantly to prevent lumping. Using a wooden spoon, loosen the left over bits from the bottom of the pan. Allow to cook for approximately five minutes, stirring constantly.

Remove from heat for 10 minutes.

Add sour cream to the mixture to loosen consistency. Season with salt as desired.

Pour the sauce over meatballs (and serve in a dish with a candle underneath to keep it hot of course!).

Serve with cranberry jam and pickles.

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