Tag Archives: Dinner

Swedish Meatballs

DSC_0294

Ever since we found a school that would finally admit my 4 year old into Pre-K, two days ago, I found myself having a little bit more time on my hands with just one kid to take care of all day. Bon bons and soap operas here I come, no not really, but it does make things a little easier here at home. Here is a picture of the two troublemakers for the record:

DSC_0260

Awwww how adorab-ok moving on.

I had a craving for Ikea meatballs but I didn’t feel like driving into the city of Atlanta and ending up with over $200 of furniture items I didn’t really need from spur of the moment erratic purchasing (because that is what happens when you get sucked into the Ikea). So I went to my local Kroger and bought some ingredients and combined, altered, tweaked, and modified various recipes to Frankenstein my own recipe for Swedish meatballs.

______________________________________________________________________

Swedish Meatballs

(makes approx. 40 meatballs)

Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground beef
  • 2 slices bread with crusts removed
  • 1/3 cup milk
  • 7 Tbsp. butter
  • 1 medium onion, grated or finely minced
  • 2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 large eggs
  • 3/4 tsp. ground nutmeg
  • corn oil for frying
  • 1/4 cup flour
  • 3 cups low sodium beef broth
  • 1 tsp. soy sauce
  • 1/2 tsp. apple cider vinegar
  • 2 Tbsp. sour cream (optional)
  • handful of chopped parsley (for garnish)

Directions:

  1. Rip bread into tiny pieces, place in a small bowl and soak in milk for ten minutes or until all the milk is absorbed.
  2. In a large skillet, melt 2 Tbsp. butter with 2 Tbsp. oil, and sauté onions on medium heat until softened.
  3. In a large mixing bowl, combine pork, beef, cooked onions, salt, pepper, eggs, nutmeg and bread.
  4. Roll meatballs to the size of golf balls, set on baking sheet. Wet your hands with water in between rolling to prevent meatballs from getting too sticky.
  5. Heat corn oil (1/2 inch in depth) to medium high heat in large skillet. Brown meatballs, 2 minutes on each side, flipping carefully with tongs or spatula. Meatballs don’t need to be cooked thru in this process (they will cook thru when simmering in sauce later). Set browned meatballs on a clean baking sheet.
  6. Melt 5 Tbsp. butter in cleaned large skillet. Whisk in 1/4 cup flour, stir for 3 minutes or until flour doesn’t smell raw anymore. Whisk in beef stock, a half cup at a time between whisking (to prevent sauce from clumping up). Let it heat to a boil, then simmer for a few minutes until thickened. Add soy sauce and cider vinegar, and salt to taste. I added between 1-2 tsp. salt because I used low-sodium broth.
  7. Add meatballs and simmer until cooked thru. This took me approx. 10 minutes. Check a meatball by cutting through to make sure it’s brown in the center. Then eat it. You know….to check if it needs salt.
  8. Right before serving, stir in sour cream. This step is optional, and adds an extra creaminess to the sauce. Sprinkle some chopped parsley on top, so it looks like you are eating some vegetables.
  9. Serve over egg noodles or mashed potatoes.

Notes: Using a food processor to combine the meat mixture would’ve been ideal, and I would definitely recommend doing it if you aren’t grating your onions before adding to the meat.

______________________________________________________________________

Directions with pictures

DSC_0223

Rip bread into tiny pieces, place in a small bowl,

DSC_0228

and soak in milk for ten minutes or until all the milk is absorbed.

DSC_0233 

I decided to show how to cut an onion in case anyone was interested. I was asked this question a few times so here it is. First, cut the ends off the onion so it can sit level on the cutting board. Now you know to cut the onion right in half on the correct side. Next, place the onion (newly cut side down) and slice thin slices. Lastly, turn the cutting board 90 degrees so you can chop all the slices into tiny squares. Repeat with the other half of the onion. Then chop some more if you need to mince it finely.

DSC_0242

In a large skillet, melt 2 Tbsp. butter with 2 Tbsp. oil, and sauté onions on medium heat until softened.

DSC_0249

In a large mixing bowl, combine pork, beef, cooked onions, salt, pepper, eggs, nutmeg and bread.

DSC_0253

DSC_0257

Roll meatballs to the size of golf balls, set on baking sheet. Wet your hands with water in between rolling to prevent meatballs from getting too sticky.

You can tell I sort of got impatient (and a little sloppy) towards the end.

DSC_0262

Heat corn oil (1/2 inch in depth) to medium high heat in large skillet. Brown meatballs, 2 minutes on each side, flipping carefully with tongs or spatula.

DSC_0267

Meatballs don’t need to be cooked thru in this process (they will cook thru when simmering in sauce later).

DSC_0272

Set browned meatballs on a clean baking sheet.

DSC_0287

Melt 5 Tbsp. butter in cleaned large skillet. Whisk in 1/4 cup flour, stir for 3 minutes or until flour doesn’t smell raw anymore. Whisk in beef stock, a half cup at a time between whisking (to prevent sauce from clumping up). Let it heat to a boil, then simmer for a few minutes until thickened. Add soy sauce and cider vinegar, and salt to taste. I added between 1-2 tsp. salt because I used low-sodium broth.

DSC_0291

Add meatballs and simmer until cooked thru. This took me approx. 10 minutes. Check a meatball by cutting through to make sure it’s brown in the center. Then eat it. You know….to check if it needs salt.

I ate two just to be extra sure.

Right before serving, stir in sour cream. This step is optional, and adds an extra creaminess to the sauce. Sprinkle some chopped parsley on top, so it looks like you are eating some vegetables.

DSC_0298

My children, in utter agony of seeing something different for dinner, didn’t touch this. Then again, I wouldn’t use their judgment because they sometimes put things like play-doh and crayons in their mouths. Then they freak out seeing a speck of parsley or sliver of an onion. My husband ate 3 plates so I would say it has his approval.

DSC_0315

Enjoy!

DSC_0420.jpg

Garlic Chicken and Pasta

DSC_0425

Garlic Chicken and Pasta

(adapted from grouprecipes.com) – Serves 4

Ingredients:

  • 8 oz. angel hair pasta
  • 1 lb. chicken tenderloins, cut into 1 inch cubes
  • 1 pint baby portabella mushrooms, washed and sliced
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 6 oz. jar of marinated artichoke hearts, drained
  • 1/2 cup cream
  • 2 Tbsp butter
  • 2 Tbsp flour
  • olive oil
  • shaved Parmesan cheese
  • fresh chopped parsley
  • salt and pepper to taste

Directions:

  1. Prepare pasta as directed per box instructions.
  2. In a skillet, heat to medium high. Drizzle olive oil on the pan. Add cubed chicken, sprinkle with salt and pepper. Cook until nearly done, add onions, garlic and mushrooms. Cook until vegetables are tender.
  3. Pushing the chicken and veggies to the sides of skillet, add flour and butter to middle and mix until it becomes a thick paste. Add chicken broth, one cup at a time, stirring to a boil. Add artichoke hearts, simmer and let sauce thicken. Turn heat off and add cream, mix thoroughly. Salt and pepper to taste.
  4. To serve, top pasta with sauce. Sprinkle Parmesan cheese and garnish with parsley.

*if you want the sauce thicker, mix 1 Tbsp flour with 1 Tbsp chicken broth and pour into sauce and wait for it to thicken. Repeat until desired consistency.

_________________________________________________________________________

DSC_0369

DSC_0370DSC_0374

A couple of pics to give you an idea of how small to cut the ingredients.

DSC_0377

Prepare pasta as directed per box instructions.

In a skillet, heat to medium high. Drizzle olive oil on the pan. Add cubed chicken, sprinkle with salt and pepper.

DSC_0382

Cook until nearly done

DSC_0390

add onions, garlic and mushrooms. Cook until vegetables are tender.

DSC_0392

Pushing the chicken and veggies to the sides of skillet, add flour and butter to middle

DSC_0394

and mix until it becomes a thick paste.

DSC_0399

Add chicken broth, one cup at a time, stirring to a boil.

DSC_0402

Add artichoke hearts,

DSC_0405

simmer and let sauce thicken.

DSC_0411

Turn heat off and add cream,

DSC_0414

 mix thoroughly. Salt and pepper to taste.

DSC_0420

To serve, top pasta with sauce. Sprinkle Parmesan cheese and garnish with parsley.

DSC_0422

Blog Widget by LinkWithin