Team Alliance and Swedish Meatballs (DOTA 2)
Tonight we are honoring our second Manila Majors team, Alliance. Based out of Sweden, I knew that the perfect dish to represent this team would be Swedish meatballs. But before we jump into this mouthwatering recipe, let’s pause and learn a thing (or two) about this very popular team. Take it away Mr. Noob Chef:
Country of Origin: Sweden
Gaming Divisions: Dota 2, Super Smash Bros., League of Legends and Starcraft II.
How I think they’ll perform:
Alliance has always been one of the fan favorites. Gathering legions of fans from their inception back in April 2013 under the name “No Tidehunter”. They enjoyed great success that culminated into winning “The International 2013” Grand Finals against reigning champions, Natus Vincere (NaVi). This gave birth to their rivalry which is referred to as “El Classico” by fans.
Since then, whether by lack of motivation or the quick rise of other teams throughout subsequent patches, Alliance has seemingly lost their mojo. Several roster changes later, we come to the most current line-up which is ironically – the same lineup that they won with back in The International 2013.
Alliance’s play style is characterized by phenomenal team fight execution and aggressive posturing. Furthermore, they are notoriously known for not giving up and fighting to the bitter end. In fact they are responsible for one of the biggest comebacks in the history of Dota 2 (Alliance vs. NiP, Frankfurt Majors Qualifiers).
Going into the Manila Major, will Alliance be able to reclaim their former glory? If history has taught us anything, it’s that you can never count this team out!
And now, onto the cooking!
For this meatball recipe I turned to culinary-walking-dictionary, Chef Alton Brown. I knew that if anybody knew how to make the perfect batch of Swedish meatballs it would be him. IKEA meatballs have nothing on this recipe, (and yes, I have tasted them), because this dish is incredible! The most time consuming part is rolling out the small meatballs, but after that it’s just frying them all up and then using the drippings as a roux for the gravy. Yum, yum, yum!! I hope you enjoy this recipe as much as I do. Keep smiling and let’s get cooking everyone! 🙂
Courtesy of: Alton Brown
Yields: 30 to 40 meatballs, or 4-6 servings
2 slices, fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Recipe courtesy of Alton Brown, 2005