(adapted from Epicurious.com)

The other day we had a MAJOR cleaning day at the house. Our early spring cleaning/pre-baby deep clean where you do everything you normally wouldn't... Like the blinds! 
Anyway, I worked up quite the appetite, and (as usual) that day I had not eaten enough. 

I was CRAVING swedish meatballs! But, not the microwave lean cuisine kind that you can get at your local grocery for 2/$5.00. I wanted the kind like Ikea serves. If you have ever been there & eaten before or after you've shopped, you know that they are the epitome of meatball excellence, but have a much different flavor or texture than an italian meatball. I wanted all of that! With gravy and egg noodles and the comfort that comes from a full belly. Mmm... So, the recipe below is one I found on Epicurious and just adapted to fit my kitchen and style of cooking. My hubby, who had never before tasted swedish meatballs, and our son LOVED it and wished there was more when it was done. Worth the time and effort-- trust me!




SWEDISH MEATBALLS

pinch of parsley

1 tablespoon minced garlic
1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.

2. Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes.

3. Remove them and most of the fat; continue cooking meatballs in the oven (350) on a baking sheet until fully cooked. Stir the flour and the remaining butter into the pan with drippings.

4. Add the broth. Simmer until it thickens, about 2 minutes.

5. Strain it with a sieve to remove clumps. Return it to the pan. (This step only if necessary.)

6. Reduce heat to low; stir in the sour cream, a pinch of parsley and a tablespoon of garlic.

7. Return the meatballs to the pan for 1 minute. Serve hot over egg noodles.





 


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