Fave Foods of the Famous: Meatball in corner pocket

Ewa and Mitch Laurance are always on the go. Ewa, also known as The Striking Viking, is a World, U.S. Open and National 9-Ball Champion. She was recently inducted into the Billiard Congress of America Hall of Fame. When she is not competing on the WPBA Tour, she travels the world performing trick-shot exhibitions. Ewa can also be seen and heard on ESPN, commentating billiards with Mitch.

You’ve seen Mitch on TV shows for years, from “Matlock” to “Dawson’s Creek.” He can now be seen in “The Riches,” a new show for the FX Channel starring Minnie Driver and Eddie Izzard.

For more on Ewa and Mitch, go to: www.StrikingViking.com and www.otgmag.com.

“Ewa, was there a native Swedish food you were reluctant to introduce to Mitch when you first met?

I grew up eating “rotten” herring, blood bread and Swedish caviar in a tube … and yes, Mitch was really reluctant to give them a try. But he did, and I remember that night very well. He sat on my porch with my brother, Mats, and it was hysterical.

“Playing championship billiards requires knowledge of geometry, physics and math. Is food preparation in the Laurance household an exact science?

Ewa: I love cooking, and it’s more of a trial and error thing for me, except for my mother’s Swedish recipes, which I follow to a T. If I don’t, my daughter Nikki will let me know.

Mitch: Given our hectic schedule, we’re all pretty flexible. I’ll throw together odd combinations, and eat almost anything at any time.

“Any foods you consider “lucky”?

Ever since we began hosting weekly Swedish Meatball parties, life has been fantastic!

Ewa’s Perfect Swedish Meatballs

1/3 cup breadcrumbs

1/2 cups milk

1 1/2 pound ground beef

1 1/2 teaspoons salt

1/8 teaspoon white pepper

1/8 teaspoon black pepper

1 small onion, finely chopped

1 egg

Butter

1 to 1 1/2 beef bouillon cubes

1/2 cup whipping cream

Flour

Mix breadcrumbs with milk in a small bowl and set aside for at least 10 minutes. In a larger bowl, mix ground beef first with salt, then add pepper and onion. Add the egg and breadcrumb mixture and mix well, but only until everything is thoroughly mixed. Working the mixture too much can result in the meatballs turning out dry. Form the meat mixture into 1-inch diameter balls. Ewa’s tip: Keep rinsing hands in cold water so the meat won’t stick to them.

Heat skillet and add about 1/2 teaspoon butter. Once the butter turns slightly brown, add the meatballs (10 to 12 at a time). Flip the meatballs and shake the pan so they’re golden all the way around. When meatballs are done, keep them warm in a covered dish. After each round of meatballs, add a small amount of water to the pan. Let sit for a few seconds, until most of the residue in the pan has loosened up, then reserve. Add more butter to the pan, and finish the meatballs.

For sauce: Pour reserved juice back in the pan. Add bouillon, according to taste, along with whipping cream, and sprinkle some flour on top. Bring sauce to a boil. Reduce heat, simmer for 3 minutes. Add more water or flour if needed to get desired consistency. Season to taste.

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