SWEDISH MEAT BALL just like Ikea

The key to these delicious meatballs is the incredibly simple sweet and spicy sauce. Raspberry chipotle sauce is all the rage but can be time-consuming to make and often difficult to find pre-made in the stores. The simple solution is a combination of spicy salsa and raspberry jam. The heat from the chiles makes a beautiful counter-balance for the sweet jam. Try experimenting with other fruit jams as well. I have included a meatball recipe here, but you can use frozen meatballs, if you wish. These are the ultimate party appetizer. from http://homecooking.about.com/od/appetizerrecipes/r/blapp97.htm

MEAT BALL Ingredients:

• 1 pound ground beef (ground chuck recommended)
• 1/2 pound Italian bulk sausage
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried oregano, crushed between hands
• 2 teaspoons dried basil, crushed between hands
• 1 egg lightly beaten
• 2 garlic cloves, pressed
• 2 Tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1/4 cup grated fresh Parmesan cheese
• 2 Tablespoons heavy cream or milk
• 1 cup chunky hot salsa, jarred or homemade
• 1/2 cup seedless raspberry jam or preserves (sugar-free is fine)

Preparation:

Preheat oven to 375 F. Line a large shallow baking pan with foil. Place a rack in the pan.
Combine ground beef, Italian sausage, diced onions, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, Worcestershire sauce, Parmesan cheese, and cream. Do not over-handle or meatballs will become tough. Form into 1-inch meatballs and place on racks so they are not touching each other. Bake 15 to 20 minutes until cooked through. While meatballs are baking, bring salsa and raspberry jam to a simmer, stirring until well combined. (If you are using fresh homemade salsa, simmer for 5 minutes.) . Toss cooked meatballs with raspberry salsa until well coated. Serve in a chafing dish or crockpot to keep warm. Yield: about 50 cocktail meatballs

RASPBERRY SAUCE Ingredients:

This popular raspberry chipotle chile sauce is sweet, savory and packs a kick of heat. Use the sauce as a barbecue sauce, a glaze, or a dip.

• 1 Tablespoon olive oil
• 1/2 cup small diced onion
• 2 teaspoons minced garlic
• 2 teaspoons chipotle chiles in adobo, chopped
• 2 pints fresh raspberries, rinsed
• 1/2 cup raspberry vinegar
• 3/4 cup granulated sugar
• 1/2 teaspoon salt

Preparation:

In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using. For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Serving Suggestions:
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

Yield: about 1-1/2 cups

Cook Time: 20 minutes

Ingredients for MASHED POTATO:

• 5 pounds russet potatoes, peeled and cut into chunks
• 3/4 cup heavy cream (about)
• 1 stick (1/4 pound or 8 Tablespoons) butter
• 1 cup sour cream
• Salt and freshly ground black pepper to taste
• 1 cup shredded Cheddar cheese
• 3 slices cooked bacon, crumbled
• 2 Tablespoons chopped chives

Preparation:

Boil potatoes until tender, but not waterlogged. Drain thoroughly and return to the pot. While potatoes are cooking, warm the cream and butter until hot but not boiling.

Add hot cream and butter, sour cream, salt, and pepper to the cooked potatoes. Mash by hand until fairly smooth. Small lumps are fine. Fold in Cheddar cheese, bacon, and chives. Add more cream or milk if the mashed potatoes are too thick for your tastes. Taste and adjust seasoning. Gently reheat if necessary.

Note: If you prefer your mashed potatoes with no lumps, use a ricer instead of mashing. Do not use a mixer as it will make the mashed potatoes gummy. Recipe may be halved. Yield: 12 servings