Thursday, January 30, 2014

Swedish Meatballs

If you caught my post yesterday you can learn how to make Homemade Meatballs.  They are quick and easy to make, and the taste and texture are so much better than the meatballs you buy frozen and that you have no idea what is inside them!

Meatballs are great in Italian dishes like spaghetti with meatballs, Italian meatball subs, or as appetizers for parties but today I decided to make Swedish Meatballs with my homemade meatballs. The meatball recipe from yesterday made plenty for this dish and instead of freezing the other batch into meatballs, I formed the mixture into a meatloaf for dinner another night! 

Early this morning I had to take my Dad (who is 85) to his eye doctor appointment and after we got done we went to breakfast and then grocery shopping.  I knew he needed to get a few things from the store because it has been really cold and snowy here and he just hasn't been getting out.  Today was no different, it was -11 in my car while we were driving around, and I think it was one of the coldest days this year so far... you know that "polar vortex" (all the schools around were even closed today because it was so stinking cold!)  Well, needless to say, I had made a shopping list but because I was helping him get his stuff I forgot half the stuff on my own list, one of which was a bag of egg noodles to go with my Swedish Meatballs that I was planning on making for dinner tonight :(. Since it was so cold out, I had a hard time getting warmed up when I finally got home with my own stuff there was NO WAY, I was going back out in negative degree weather to get noodles! Luckily I am the queen of improvise and decide to cook up a box of whole grain white spaghetti noodles to go with the meatballs.  It is not the traditional way to serve the dish but it worked fine and no one complained... in fact I am pretty sure no one even noticed :)!

Swedish Meatballs
1/2 recipe of homemade meatballs from yesterdays post (about 36) or frozen meatballs
1 8 oz. pkg. of mushrooms
1/2 large onion
1 clove garlic minced
2 Tbs. butter
2 Tbs. olive oil
3 Tbs. flour
1 1/2 cups beef broth (I make mine with a beef base and water)
1 can cream of mushroom soup
1 can of milk
1/2 cup sour cream
salt and pepper to taste
parsley flakes

Directions:  Make a batch of homemade meatballs and cook according to directions (I made mine yesterday and stored in fridge). In large pan on stove top over medium heat melt butter and olive oil.  Add mushrooms and onions and cook until tender.  Stir in garlic and cook another minute.  Sprinkle with flour and stir to coat onions and mushrooms.  Add beef broth and stir until bubbly.  Add 1 can of cream of mushroom soup and 1 can of milk and stir until blended and creamy. Stir in 1/2 cup sour cream (do not boil).  Add salt and pepper to taste.  When sauce is done add the cooked meatballs to pan and cover.  Reduce heat and let cook on med/low for about 10 minutes until meatballs are heated through. Sprinkle top with parsley flakes and serve over hot egg noodles... or if you don't have those improvise like I did and serve over spaghetti noodles, mashed potatoes, rice or whatever floats your boat! Don't be afraid to experiment!


 Melt butter and olive oil over medium heat


 Chop onions and mushrooms


 Saute onions and mushrooms in pan until tender then add garlic 
and cook another minute


Sprinkle onions mushrooms and garlic with flour and stir to coat


 Add beef broth


 Stir and cook until bubbly and slightly thickened cook (about 6 to 8 minutes)


 Add 1 can of cream of mushroom soup


Add 1 can of milk and stir


 Add sour cream and stir but do not boil.  Salt and pepper to taste


 Reduce heat to med/low and add meatballs


 Cover and heat until meatballs are heated through 
(remember they are fully cooked already)


 Sprinkle with parsley


Traditionally served over egg noodles, but really they are just a vessel 
for a delicious sauce so don't be afraid to improvise in recipes...
I used spaghetti, but even mashed potatoes or rice 
would have been yummy too!