A few nights ago we had a welcome home, picture sharing, dinner party for some of the other teachers who teach at the university with us. It was the first weekend we were all back, and everyone had stories about their adventures over the summer. Nick and Lali had taken the train to Tibet, and explored Lhasa and Kathmandu. Mary-Chris had been home to the Philippines and brought a delicious package of dried mangoes (which we didn’t find till after she left, and that is the reason we didn’t share with anyone – really, I promise!). Matt had been home in Phoenix, and we had just finished our trip in Europe and the Middle East.
It was a warm and fuzzy time of laughter, picture sharing, and catching up, punctuated with rounds of warm meatballs, mashed potatoes, and shots of the Williams-Christ-Birne pear brandy we had brought from Germany to share.
Food and friends – what could be better?
Aren’t these little shot glasses the cutest? They were so adorable we were sorely tempted to buy them at horrendous tourist prices in Berlin, but resisted, and lo and behold, we found them in China for 30 cents each! You see? Good things come to those who wait.
Finnish Meatballs
Adapted from Gourmet May 2009
These meatballs are hearty and savory – just what meatballs should be – with an added note of interest from the subtle spicing provided by the allspice. I found adding an extra egg helped the meatballs hold together, though the recipe only called for one. I also used just pork, instead of mixed pork and beef, as beef is expensive in our city. I think either would turn out just fine. Oh, and if you don’t happen to have allspice, substitute a generous pinch of cinnamon and some extra black pepper. Trust me, it’s terrific.
2 ¼ lbs ground pork and beef mixed, or just pork if you live in Xiamen (not too lean)
3 slices white bread, crusts removed
1 red onion, finely chopped
¾ cup milk
1.5 tsp allspice
2 eggs
salt and pepper
butter and oil for frying
1 tbsp flour
extra 2 cups warm water and milk (quantity of milk depends on how creamy you like the sauce)
Ok, it’s no secret – meat just doesn’t photograph well! But trust me it tastes really good. Chris ate so much that (in his words) he was “officially incapacitated” and had to lie on the sofa for 20 minutes.
1. Soak the bread in the milk for about 30 minutes until soft and mashable.
2. Mix meat, bread, allspice, eggs, onion together, kneading with hands if necessary. Season generously with salt and pepper.
3. Roll into walnut sized balls and fry (in batches) in a combination of butter and oil, turning to brown all sides evenly.
4. When done frying, add flour to the pan drippings and stir till smooth. Add about 2 cups of warm water and milk mixed (depending on how creamy you like your sauce), and cook about 10 minutes until thickened. Season to taste.
5. Serve meatballs warm with sauce. A side of mashed potatoes goes nicely with it too. Serves 4-6.
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you have some great recipes, but i can’t help but notice there is nothing with beef, why? where in china are you?
We live on a small island called Xiamen in the south of China, in Fujian province. Beef is outrageously expensive here, and it’s usually not very good. We’re moving back to the US in a few months, though, so we’ll probably post some beef recipes soon.
my family and I raise beef cattle in Australia and have been exporting to China (Shanghai & Beijing)for about 4 years. I found your website while looking for a braised duck recipe, my wife and I both love to cook so we’ll put your site into our favourites.
Hi Blair, that is so cool! I did have a lot more beef when I lived in Shanghai. I’m not sure why there isn’t much beef in Xiamen – possibly the demand is just too low to justify importing a lot of it. Here, the word “meat” automatically means pork!
yes, I made the mistake on my first visit to Shanghai of ordering fried rice with meat and I’m still wondering what I ate! actually we have our own website if you’re interested http://www.kimberleyred.com.au . Kimberley Red is the brand of our beef.