The Quill falls somewhere between stoner metal and Soundgarden with vocalist, Magnus Ekwall, taking clear singing cues from Soundgarden’s Chris Cornell and maybe a touch of a young Ozzy here and there. If this is Sweden’s answer to stoner metal, then I for one never wanted the question asked of the Swedes. Hey guys, stick to black metal, Ikea and those delicious meatballs. Mmmm, Swedish meatballs, aaaaggghhhh…
6 tablespoons butter
1 onion, chopped
1 cup dried bread crumbs
1 cup evaporated milk, divided
1 1/2 pounds ground beef
1 egg, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried parsley
1 1/2 teaspoons all-purpose flour
1 tablespoon tomato sauce
ground nutmeg to taste
Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and saute 5 to 10 minutes.
In a separate medium bowl, combine the bread crumbs with 2 tablespoons evaporated milk and stir, allow the crumbs to absorb the milk. Add the ground beef, onion, egg, salt, ground black pepper and parsley. Mix well and form into golf ball sized meatballs.
Heat remaining butter in the same skillet over medium heat and add the meatballs. Carefully shake the skillet to turn the meatballs, as needed. Saute for 10 to 15 minutes, or until meatballs are browned on all sides. Transfer the meatballs to a serving platter, reserving the liquid in the skillet.
Add the flour to the skillet and stir until smooth. Then gradually add the evaporated milk, tomato sauce and nutmeg to taste; again stirring until mixture is warmed, smooth and creamy. Strain over meatballs.