Swedish Meatballs and home made egg noodles.

Swedish meatballs were supper a couple days ago. Today was chili but no pictures

Swedish Meatballs

Prep time 10 min  Cook time 20 mins  Total time 30 mins

  

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!                 Author: Alyssa

Serves: 6

Ingredients1 pound ground beef                  Egg Noodles

• 1 tablespoon parsley, chopped                    2 1/2 C flour
• ¼ teaspoon ground allspice                        pinch salt
• ¼ teaspoon ground nutmeg                        2 eggs beaten
• ¼ cup onion, finely chopped                       1/2 C. Milk
• ½ teaspoon Garlic Powder                           1 T butter
• ⅛ teaspoon Pepper
• ½ teaspoon salt                                       Mix, knead smooth, rest 10 min. 
• 1 egg                                                      Roll out, cut, air dry.
• 1 tbsp. olive oil
• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Instructions

• In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
• Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
• Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
• Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Notes

Recipe inspired by Taste of Home magazine

The Office Chili KC Star Nov 2022

1 T. veg oil

1 med. yellow onion  (8 oz), chopped

1 lar. bell pepper (7 oz)  seeded and chopped

2 cl. garlic, chopped

2 lbs. Lean ground beef (90 % or +)

One ( six oz) can no salt added tomato paste

24 oz can no salt added diced tomatoes 

16 oz can no salt added tomato sauce

1/2 C. water (optional)

4 tsp chili powder

4 tso dried oregano

2 tso ancho chil powder

2 tsp fine salt, more if needed

1 tsp sugar

1/2 rap black pepper + more as needed

one )16 oz can) Bush’s pinto beans in mild chili sauce, undrained

Shredded cheese, avocado chunks, chopped red onion or pickled jalapeños and sour cream for serving (optional

in a large pot over med-high heat, heat oil until it simmers. Add onions, green peppers & garlic, stirring onions until translucent, about 3 min.

Add meat & cook 3-5 minutes, (still a little pink)  Add tomatoes and cook until meat  is thoroughly cooked & tomato darkens-about 5 min.

Stir in remaining ingredients except beans.  Cover, simmer 30 minutes. Stir in beans, cover, simmer another 20 minutes and at the desired consistency 

Taste for seasoning and correct if needed. Also add water if needed.

Spoon into bowls and top with desired toppings. 

Norm’s suggestions, When making this I used half a bottle of beer instead or water. After making this, I added 1 1/ tsp cumin, heaping tsp. cocoa powder and  a cup of salsa.