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About Enrique Torres
Expertise
How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.

Experience
My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.

Education/Credentials
La Salle Univ. Animal Scientist 1986-1992 National University of Colombia Food and Science Technology focused on meat processing.1992-1994 Andes University (Colombia) Marketing Specialist 1997-1999 Saint Joseph's University (Philadelphia) Food Marketing 2001 Meat processors consultant since 1995.

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Cooking Meat - swedish meatball sauce

Expert: Enrique Torres - 7/17/2009

Question
Hello,
I would like to make some Swedish meat balls for a up coming party. I own a Restaurant so getting frozen meat balls isn't a problem, however the sauce for them is. Do you know if the sauce is sold by the can or if it has to be made? If it needs to be made do you happen to have a recipe I can use? I was hoping to use a cream sauce but at this point I'm willing to try anything. Thanks for any help Jeff

Answer
Jeff:
I haven't seen this kind of sauce canned, it is probably difficult to prepare and sell. What i found is the following info,

http://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe/index.ht...
http://www.swedishmeatballrecipeblog.com/swedish-meatball-sauce/sauce-for-meatba...

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