Soccer Ball Subs

These zesty Swedish meatballs--call them soccer balls for fun-- take more prep time than typical lunches, but they're sure to score at lunchtime.

Send the meatballs in a preheated thermos. If your child prefers his meatballs without bread, remember to pack a few toothpicks for spearing them.

Ingredients


1/2 cup onions, finely minced
1 tbsp. butter
1 lb. ground beef
1/2 lb. ground pork
1/2 cup quick oats
1 cup water or milk
2 egg yolks
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon rind, freshly grated
(optional)
3 tbsp. butter for frying
1 1/2 tbsp. all-purpose flour
2 cups of beef stock

Directions


In a small pan, sauté the onions in the 1 tablespoon of butter over medium-low heat until translucent (about 5 to 8 minutes).

In the bowl of an electric mixer, combine the sautéed onions, beef, pork, oats, water or milk, egg yolks, salt, pepper and lemon rind. Mix on medium speed for 10 minutes. Chill the mixture for 2 hours or overnight.

With moistened hands, form the meat mixture into walnut-size balls (about 1 1/2 inches in diameter). Note: They will be sticky.

In a large skillet, melt 3 tablespoons butter over medium heat. Turn the meatballs so they will brown on all sides as they cook all the way through (about 12 to 15 minutes). Remove the meatballs from the pan, covering to keep warm, and set aside.

Drain excess butter from the skillet, reserving one tablespoonful. (If the butter in the skillet is gone, add another tablespoon.) Cook butter and flour briefly, whisking in all of the browned bits from the pan. Add the beef stock and whisk until the sauce has thickened. Pour the sauce over the meatballs. Makes 50 meatballs.