Sep 19, 2008

Swedish Meatballs


It got this recipe from " the taste of home cooking" blog. Love her site. It's full of new ideas. I really enjoyed this recipe, which is sort of surprising, since it's a Rachel Ray. I find that most of her recipes are half-a$$ed. Sorry, but they are just thrown together, no thought or good taste behind it. BUT, it seems that maybe her cookbook is a different story. This recipe is from her "Comfort Foods: Rachael Ray 30-Minute Meals". Maybe she actually sat down and developed some eatable recipes for once. This one's a keeper!
.
Meatballs
1 pound ground chuck, or ground beef, pork and veal mix
1/2 cup bread crumbs
1 egg, beaten
1 small onion, finely chopped (or grated on a box grater)
A few drops Worcestershire
Salt and pepper
.
Sauce
3 tablespoons butter
2 tablespoons flour (increased by 1/2 tablespoon)
1/2 cup dry sherry (is used white wine)
1 cup beef broth
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup sour cream (had to use whole milk instead)
.
1 bag wide egg noodles (used thin spaghetti) .... gosh I need to go grocery shopping!
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.

2 comments:

The Home Cook said...

Glad you liked it!!

This is one of her older cookbooks, back before she was cranking out two or three a year. I've made a few things from it and everything has been good. It's a very simple cookbook, which I think helps. None of her weird recipes where she turns a soup into a pasta dish or anything like that.

Irina said...

Oh, I sooo know what you mean by 'turning soup into pasta' or how about making "hot dog hamburgers"... ?!what?!