Classic Swedish Meatballs

Talk bout comfort food! These meatballs are delicious, and this recipe really satisfies every age in my family. I serve them over wide egg noodles, smothered in extra gravy!

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Ingredients:

Meatballs
3 slices whole wheat bread
1/2 cup 1% milk
1/2 small sweet onion, minced
2 cloves of garlic, minced
4 tablespoons unsalted butter, divided
1 1/2 teaspoons kosher or sea salt, divided
1 1/4 pounds ground pork
2 large eggs
a handful parsley, chopped
1/2 teaspoon freshly ground black pepper
¾ pound ground beef

Gravy
2 tablespoons unsalted butter
1/3 cup unbleached white whole wheat flour
1/2 teaspoon kosher or sea salt
3 cups reduced-sodium beef or chicken broth
1/2 cup half and half cream

Directions:

Break bread slices into small pieces and put in a medium bowl. Pour milk over bread and toss with your hands to moisten evenly. Set aside. In a medium skillet over medium heat, cook the onion in 1 tablespoon butter with 1⁄2 teaspoon kosher salt until translucent, about 4 minutes. Toss in the garlic, stir for 30 seconds to a minute. Remove from heat.

Drain excess milk from bread, squeezing lightly. Add to the bowl of a standing mixer (or if using a hand-held mixer, leave in bowl). Add onion and garlic mixture, pork, eggs, parsley, remaining 1 teaspoon salt, and pepper and beat until smooth, 3 minutes, scraping down sides occasionally as you go. When mixture is smooth, break ground beef into very small pieces and stir just until evenly distributed.

Roll the meat mixture into balls with your hands and set aside.

Melt 2 tablespoons butter in a large (ideally at least 14-inch) pan over medium heat. Add a batch of balls to pan and cook, turning frequently with tongs, until browned on all sides, 8 to 10 minutes. When the first batch is done, put in a deep dish and cover with foil. Add remaining 2 tablespoons of butter to the pan and brown second batch of meatballs. Repeat as needed; transfer all the meatballs to the deep dish while you make the gravy.

Increase heat under pan to medium-high. If your pan has some drippings, add 2 tablespoons of butter; if not use 3. Add flour and salt and whisk; the mixture will be crumbly. Add broth 1 cup at a time, whisking constantly until smooth. Add half and half at end and stir well. Lower heat to low, add the meatballs back to the pan and allow to cook another 5 minutes.

Yield: 6 to 8 servings
adapted from Yankee Magazine Lost & Vintage Recipes
Original recipe here: http://www.savoringthethyme.com/2012/10/classic-swedish-meatballs-yankee-magazine-lost-vintage-recipes-giveaway/

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Breakfast Pizza

Here’s a super quick and easy breakfast recipe the whole family will love!

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Ingredients:

1/2 – 1 pound breakfast sausage
1 tube Pillsbury Crescent Seamless Dough Sheet (8oz)
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1 tsp rosemary
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400* degrees.

Cook sausage according to package directions, making sure to break up the sausage as it cooks.

Unroll the dough sheet and spread in the bottom of a 9×13 pan. Bring the dough up on the sides if the pan to create a crust, then disperse the sausage evenly over the dough.
Sprinkle cheese evenly over dough and sausage.

Next, whisk the eggs with the milk, rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.

Bake at 400* degrees for 15-20 minutes until the crust is golden and the eggs are set.

When I cut this, I make the pieces fairly large. Serves 8, more if you decide to slice it up smaller. (You’ll just end up eating two pieces!!)

Enjoy!

Crockpot Stuffed Pepper Soup

I totally stole this recipe, so here’s the link: Megan’s Slow Cooker Stuffed Pepper Soup

I didn’t even take a pic! This makes a HUGE batch (my crockpot was FULL), but freezes great. I used turkey instead of beef this time around and it was still delicious. And talk about easy…a great hearty soup for the upcoming cold months. Enjoy!

Ingredients:

2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
2 tsp salt
1 tsp pepper
1 cup long grain brown rice (not instant)
1/4 cup brown sugar

Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.

Cheddar Broccoli Bake

Another version of Mac n cheese, this time with a pinch of nutmeg, corn and broccoli. Love this myself!

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Ingredients

1/4 lb (about 1-1 1/4 C) mini shells pasta
1 1/4 C broccoli, steamed and chopped
1/2 C frozen sweet corn, steamed
2 Tbsp butter
1/4 C flour
3/4 C milk
1/4 C Half and Half
Pinch of nutmeg
1 C grated cheddar cheese
2 Tbsp freshly grated Parmesan cheese
1 1/2 Tbsp fresh bread crumbs

Preheat oven to 350*, cook pasta according to package directions and set aside. Steam broccoli and corn, set aside. To make the sauce, melt butter in a saucepan. Gradually add flour to make a thick paste, and stir over low heat for about a minute. Gradually whisk in the milk/half n half, bring slowly to a boil, and cook until thickened, stirring constantly! (Never turn the heat up to high, keep it somewhere between medium and low.) Remove from heat, add nutmeg and stir in cheddar until melted. Season to taste. Stir in veggies, then pasta. Pour into a greased gratin dish and sprinkle with Parmesan and bread crumbs. Bake at 350*, for about 15 minutes and serve. Enjoy!

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– Stephanie