Ulrikas Mothers Meatballs With Red Beet Relish Recipes

Steps:

• Combine all ingredients in a small bowl and blend well. Chill thoroughly.

Steps:

• Place beets in a large nonreactive saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over high heat; reduce heat to medium, and cook until beets are easily pierced with a paring knife, about 45 minutes.
• Transfer mixture to a colander, and let drain, reserving 1 cup cooking liquid. Let beets cool slightly, then peel. The beets will be easier to peel when still warm. Cut each beet into quarters.
• Combine vinegar, reserved cooking liquid, sugar, salt, and mustard seed in a large nonreactive saucepan. Bring to a boil over high heat, and continue boiling 2 minutes. Remove from heat, and add beets; let stand, covered, overnight at room temperature.
• Transfer mixture to jars or airtight containers, and store, covered, in the refrigerator up to 2 weeks.

Steps:

• Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown.

Steps:

• Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown.

Steps:

• Bring sugar and vinegar to a boil, add all ingredients (except parsley and olive oil) and cook until beets are tender. Strain, then toss with parsley and olive oil.;

Steps:

• Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
• Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
• Cover and refrigerate for up to one week.

Steps:

• Preheat the oven to 450 degrees.
• Make tomato relish by mixing the strained tomatoes and cremed horseradish together in a small bowl.
• Cover and set aside until required.
• Put the onion, garlic, and 2 teaspoons of water in a small pan and let simmer over low heat for 5 minutes.
• Increase the heat, bring to a boil and cook until all the water has evaporated.
• Remove from heat.
• Meanwhile, teat the bread into pieces and place in a small bowl.
• Add enough cold water just to cover and let soak for 5 minutes.
• Squeeze the excess water from the bread and place in a bowl with the ground beef, onion and garlic mixture, beet, paprika, thyme and egg.
• Season to taste with salt and pepper.
• Mix thoroughly.
• Form the mixture into 24 small balls between the palms of your hands.
• Tread 3 balls onto each of 8 metal skewers and place on a baking sheet.
• Bake in the preheated oven for 10 minutes, or until well browned.
• Transfer to serving dish, garnish with few sprigs of fresh thyme if desired and serve with the tomato relish.