Swedish Meatballs

• 1). Place 12 oz. each of ground pork and ground beef in a large bowl. Add 1/2 tsp. of ground nutmeg, black pepper and cumin into the bowl. Measure 1 tsp. of salt and pour it in to the mixture.
  
  
• 2). Peel the skin off and chop 1/2 of a medium white onion with a sharp knife and cutting board and add it in the bowl.
  
  
• 3). Place 2/3 cup of bread crumbs in another bowl. Add 1 cup of milk or water. Stir to combine and then allow the mixture to rest for several minutes to soften.
  
  
• 4). Crack 2 large eggs into the meat mixture. Pour in the breadcrumbs.
  
  
• 5). Mix the meat and other ingredients together with thoroughly washed hands. Use your hands to knead the mixture to combine all the ingredients.
  
  
• 6). Shape portions of the meat into 1-inch balls. Fry the meatballs in a large saute pan with 3 to 4 tbsp. of olive oil over medium heat. Cook the meatballs for 7 to 10 minutes, turning them occasionally to evenly brown the surface.
  
  

Beef Rydberg

• 1). Peel several large potatoes and cut them up into 1 inch cubes with sharp knife on a cutting board.
  
  
• 2). Place a tender steak such as a ribeye, beef tenderloin or New York strip on a kitchen counter or table to warm to room temperature. A room temperature steak will be juicier when cooked.
  
  
• 3). Trim off the fat and cut the meat into 2-inch cubes.
  
  
• 4). Peel the skin off a large yellow onion. Cut the onion into thin slices.
  
  
• 5). Place a large saute pan over medium heat. Add 3 tbsp. of unsalted butter to the pan and allow it to melt. Add the cubed potatoes and cook until tender, about 10 to 15 minutes. Stir often to ensure even browning.
  
  
• 6). Turn the heat down to medium-low and add the sliced onions. Cook the vegetables until the onions are translucent. Remove the pan from heat.
  
  
• 7). Pour 2 tbsp. of vegetable oil in another saute pan. Cook the cubed steak over medium-high heat for 4 to 5 minutes, or until the meat is pink in the center and browned on the surface. Turn the heat off.
  
  
• 8). Crack a large egg and separate the yolk from the white in a small bowl. Discard the white and lightly beat the yolk until frothy.
  
  
• 9). Pour the egg yolk over the steak and toss the meat briefly to combine. Scrape the meat into the potato and onion mixture and stir again, adding salt and pepper to taste.