Swedish MOINK Balls

by zydecopaws on August 7, 2010

Another day, another MOINK sighting. This one falls under the heading of northern European comfort food, one that is a favorite of this fellow.

As I have in days past, the MOINK balls were prepared using the usual recipe minus the glaze and put on Bubba Ho-Keg next to some bacon and onions in a cast iron pot.

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Once the MOINK balls were done, the sauce was prepared in the cast iron pot by making a roux (about 2 tablespoons each of flour and butter), adding it to the bacon and onion mixture, then adding 2 cups of beef broth and some chopped mushrooms. The mixture was stirred well with a whisk, covered, and left to cook while the pasta was being prepared.

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About 20 minutes later the pasta (country style egg noodles) was ready, MOINK strategically placed on top, and the whole thing covered with the sauce and sprinkled with some chopped cilantro.

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The lack of parsley turned out to be a good thing; the cilantro added a nice bit of extra flavor to what was a very good meal. If this doesn’t qualify as comfort food, I don’t know what does…

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