I made egg noodles, stuffed mushrooms and Swedish meatballs for dinner tonight.

MY FAVORITE SWEDISH MEATBALLS 6 servings From Sandra  Nov. 2018

1/3C bread crumbs

1/2 C. whole milk

1 egg

2 tbs. flat leaf parsley

2 cl. garlic, minced

1/4 tsp 

1/4 tsp nutmeg

1 Tbs. lemon zest

1/2 med. onion, fine chop

1/4 tsp. black pepper

1/2 tsp. salt

1 lb. gr. beef

1/2 lb. gr pork

1 Tbs. olive oil

5 Tbs. butter

1/4 C. AP . Flour

2 C. beef broth

1 C. heavy cream

1 Tbs. Worcestershire sauce.

1 tsp. Dijon mustard

1. combine and mix breadcrumbs, milk, egg, parsley, garlic, spices and lemon zest. let set 10 min. or until all of the milk has been absorbed by the  bread crumbs.  Add onion, beef, pot, salt and pepper; mix. Shape into 16-18 largish meatballs.
2. Melt butter and oil, add meatballs, brown on all sides and cook through.  Remove with slotted spoon and set aside

3. With the pan still over medium-heat, whisk in the remaining butter and flour, and cook until the mixture is bubbling away and browned, 1 – 2 minutes (like you’re making a roux). In a slow and steady stream, whisk in the beef broth and cream, then add the Worcestershire and mustard. Season with a pinch of salt and pepper, then bring the sauce to a simmer. Cook until thickened and glorious, about 4 – 5 minutes. Add the meatballs back to the skillet and cook another 1 – 2 minutes. Serve with mashed potatoes and your favourite greens (or over egg noodles, if you’re into it). Delicious!  

Egg Noodles

1 C. flour

1 egg yolk

1 whole egg

a little salt

enough water to make a dough

Mix adding just enough water, wrap in plastic wrap and refrigerate a few hours.  Roll out with Kitchenaid paster maker, lay out on dish towel until dried out. Boil until tender.

Bacon Spinach and Four Cheese Stuffed Mushrooms

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes

Servings 12 -14 mushrooms, depending on the size  Author Lyuba Brooke 

Ingredients

• 5 crispy bacon strips cooked
• 3 oz fresh spinach
• 1 large garlic clove
• 1 tbsp oil for cooking
• 16 oz whole baby bella mushrooms try to pick out larger mushrooms
• 4 oz cream cheese
• 1 egg
• 1/4 cup Italian bread crumbs
• 1 cup Italian cheese mix
• Salt
• Fresh cracked black pepper
• 1/4 cup Italian cheese mix for topping
• 2 crispy bacon strips crumbled, for topping

Instructions

1. Preheat the oven to 350.
2. Wash mushrooms and carefully take off the stems. Toss mushrooms lightly in olive oil and set aside.
3. Preheat a small cooking pan and 1 tbsp of olive oil on medium heat.
4. Chop spinach and add it to the pan. Cook covered over medium heat until almost cooked. Mince garlic and add it to spinach. Dice bacon strips and add it to spinach as well. Mix well and cook until spinach is done. Take off heat.
5. In a medium mixing bowl, combine cream cheese, bread crumbs, cheese mix, egg, salt and pepper. Mix very well until all combined.
6. Add spinach and bacon to the cheese mixture. Mix until evenly incorporated.
7. Place mushroom cups into a baking dish. Carefully fill mushroom cups with cheese mixture pressing down lightly with your finger to fit a little bit more.
8. Sprinkle each stuffed mushroom with a little bit of cheese and bacon.
9. Bake about 17-20 minutes.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you