Monday, March 31, 2008

Swedish Meatballs

I have never made Swedish meatballs before, and I really don't know what possessed me to put it on the week's menu. Actually, the only time I can even recall eating it was when I bought a Lean Cuisine.

What's interesting is that when I went in search of a recipe, I found I had actually starred this one in my Google Reader; since this isn't something I ever crave or cook, I figured it was fate and that I was destined to prepare this meal for my family.

Or something.

This was really easy and quick to make; it wasn't until I started blogging it that I even realized it was a Rachael Ray recipe... but it was very good. I will definitely do this again.

Swedish Meatballs and Egg Noodles
Comfort Foods: Rachael Ray 30-Minute Meals

  • 1 pound ground chuck, or ground beef, pork and veal mix (I used ground turkey.)
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • 1 small onion, finely chopped (or grated on a box grater)
  • A few drops Worcestershire sauce
  • Salt and pepper

  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup dry sherry
  • 1 cup beef broth
  • Salt and pepper
  • 1 teaspoon Dijon mustard
  • 1/2 cup sour cream

  • 1 bag wide egg noodles
  • 1 tablespoon butter
  • A handful of chopped parsley

Cook egg noodles according to package directions. While waiting for the water to boil, make the meatballs and sauce.

To bake meatballs: preheat oven to 400 degrees. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and place on nonstick baking sheet. Bake for 12 minutes.

To cook meatballs on the stovetop: preheat a nonstick frying pan over medium heat. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and add directly to the pan as you roll them. Once the last ball has been rolled, give the pan a good shake and place a lid or aluminum foil over the top. Cook meatballs 10 to 12 minutes, turning them occasionally. Remove meatballs to a paper towel-lined plate, wipe out pan, and return to heat to make the sauce.

To make the sauce: melt butter over medium heat. Sprinkle in flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk sauce; cook until sherry reduces by half. Add broth in a slow stream and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt, pepper, Dijon mustard and sour cream.

Once the noodles are cooked, drain them and toss with butter and parsley. Add meatballs to the sauce, stir to coat, and serve over the noodles.

1 comment:

  1. The tops shot of this one is beautiful! Love how you captured the steam. The lighting is wondeful! Great job on the pic and the food looks yummy too. Get a flaw! ;-)


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