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Swedish Meatballs

Swedish Meatballs
Swedish Meatballs

 

 

 

 

 

 

Swedish Meatballs

The other day it was suggested that I make Swedish meatballs, as something different.  “Something different” because I have not made them in over 30 years.

Many years ago when ever I would be home for a weekend and had time to cook we would invite my grandmother to have dinner with us.  One night I made Swedish meatballs and we sent the left overs home with her.  A few days later my wife was talking to her on the phone and asked how she enjoyed the leftovers.  ” Oh they were fine after I washed that sauce off.” she answered.   I was devastated.

But don’t worry this isn’t the recipe I used then.

Ingredients for Swedish Meatballs

  1. 2 Tbsp butter
  2. 1 medium onion finely diced
  3. 2/3 cup milk
  4. 5 slices day old bread finely chopped
  5. 2#’s lean ground beef or a combination of ground pork, beef & veal (optional)
  6. 1 tsp each salt & pepper
For the Sauce:
  1. 1 tsp ground nutmeg
  2. 2 tsp pepper
  3. 1 tsp cardamom
  4. 1/3 cup flour
  5. 6 Tbsps butter
  6. 32 oz (appox) Beef Stock
  7. ¾ cup sour cream
  8. Salt & pepper to taste
  9. 4 Tbsps lingonberry Jelly
Optional:
  1.  1# wide egg noodles 

While the recipe calls for cardamom, it is a quite expensive ingredient.  You could if you wish substitute a ½ tsp of cinnamon and nutmeg or cloves.  Additionally you could substitute raspberry or another of the berry jellies instead of the lingonberry but it is a fairly common commodity and not that expensive compared to other jellies and does make a difference in the final taste of the sauce.

Directions for Swedish Meatballs

In a sauté pan place the butter and bring up to medium heat, add the onion and sauté until translucent.

Take the bread and in a food processor finely chop.

Combine the meat,onion, bread, milk and the salt and pepper.  Mix well and then gently roll into slightly smaller than golf ball size balls.

Place the finished meatballs on a cooking tray and bake in the center of a 350º oven for about 25-30 minutes until they are cooked through.  This step can be done ahead of time and refrigerated until ready to cook.

In a large sauté pan that will hold all the meatballs in a single layer melt the butter and add the flour and cook for a few minutes to cook out the raw flour.   Add the nutmeg, cardamom, and pepper and combine.  Now add the beef stock and bring slowly up to a boil stirring to dissolve the flour roux.

 Once the sauce is thickened, remove from heat add the sour cream and stir to combine completely.  Once combined add the jelly stir to dissolve,  taste and adjust seasoning if necessary.   Place back of a medium heat add the meatballs and allow them to come up to heat and be covered in sauce.

Serve over wide egg noodles.

 

Here are a few items to help make this recipe:
http://www.amazon.com/Simply-Calphalon-Nonstick-5-qt-Saut%C3%A9/dp/B001ASBBTK/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464196614&sr=1-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=9330d6098afc6ee51f55f1cad49fcaaf
http://www.amazon.com/Farberware-Nonstick-Bakeware-13-Inch-Rectangular/dp/B00008W70F/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464196676&sr=1-6&keywords=baking+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=69942497d1d882e966d383dcc67fa8bc

 

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Meatballs !! How can you go wrong?  Although I think they would have been better if you washed that sauce off them.  Still 5 Paws.

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Swedish Meatballs

Swedish Meatballs

Ingredients

  1. 2 Tbsp butter
  2. 1 medium onion finely diced
  3. 2/3 cup milk
  4. 5 slices day old bread finely chopped
  5. 2#'s lean ground beef or a combination of ground pork, beef & veal (optional)
  6. 1 tsp each salt & pepper
  7. For the Sauce:
  9. 1 tsp ground nutmeg
  10. 2 tsp pepper
  11. 1 tsp cardamon
  12. 1/3 cup flour
  13. 6 Tbsps butter
  14. 32 oz (appox) Beef Stock
  15. ¾ cup sour cream
  16. Salt & pepper to taste
  17. 4 Tbsps Ligonberry Jelly
  18. Optional:
  20. 1# wide egg noodles
  21. While the recipe calls for cardamon, it is a quite expensive ingredient. You could if you wish substitute a ½ tsp of cinnamon and nutmeg or cloves. Additionally you could substitute raspberry or another of the berry jellies instead of the ligonberry but it is a fairly common commodity and not that expensive compared to other jelliies and does make a difference in the final taste of the sauce.

Instructions

  1. In a saute pan place the butter and bring up to medium heat, add the onion and saute until tranlucent.
  2. Take the bread and in a food processor finely chop.
  3. Combine the meat,onion, bread, milk and the salt and pepper.  Mix well and then gently roll into slightly smaller than golf ball size balls.
  4. Place the finished meatballs on a cooking tray and bake in the center of a 350º oven for about 25-30 minutes until they are cooked through.  This step can be done ahead of time and refrigerate until ready to cook.
  5. In a large saute pan that will hold all the meatballs in a single layer melt the butter and add the flour and cook for a few minutes to cook out the raw flour.   Add the nutmeg, cardamon, and pepper and combine.  Now add the beef stock and bring slowly up to a boil stirring to dissolve the flour roux.
  6.  Once the sauce is thickened, remove from heat add the sour cream and stir to combine completely.  Once combined add the jelly stir to dissovle,  taste and adjust seasoning if necessary.   Place back of a medium heat add the meatballs and allow them to come up to heat and be covered in sauce.
  7. Serve over wide egg noodles.
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Stuffed Peppers

peppers

 

 

 

 

 

Stuffed Peppers

I often use stuffed peppers as a way of using up an abundance of left over rice.  This time however I had peppers that were going to need some attention soon, so I cooked extra rice to use.  I usually incorporate chopped meat to the mix, however as Robbie Burns said “The best-laid schemes o’ mice an’ men gang aft agley” and I found I didn’t have any chopped meat available.  So for this recipe I used sweet Italian sausage and it came out great.

Ingredients for Stuffed Peppers

This recipe will stuff about 8 – 10 medium sized peppers.

  1. 5-6 sweet Italian sausage links removed from casings
  2. 2 Tbs butter
  3. 2 garlic cloves finely chopped
  4. 2 stalks of celery finely chopped
  5. 1 medium sweet onion finely chopped
  6. 2 tsp crushed peperoncino
  7. ¼ cup crushed tomato with basil
  8. 1½ cups (approximate) cooked rice
  9. 20 oz additional crushed tomato ( approximate)
  10. 4-5 Tbs Parmesan cheese
  11. salt and pepper to taste
  12. ¼-½ cup grated cheese of choice for topping

Directions for Stuffed Peppers

Begin with the peppers.

Bring water to boil in a large stock pot.

Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside.  If the peppers are too tippy cut a very little slice from the bottom so they sit upright.   Place the peppers into the boiling water and blanch for about two minutes.  If all the peppers can’t be submerged at once, boil in batches. Once blanched remove from the water to a colander to drain and cool.

In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened.  Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked.  Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.

In a separate bowl place the rice and stir to break up any clumps.  Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture.  Add the Parmesan.  Taste and adjust seasoning if necessary.

Fill the peppers with the stuffing and place in a baking dish.  Cover with aluminum foil.

Preheat oven to 375°.

Bake in the center of the oven covered for about 30 minutes.  Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go .  Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.

Serve as is or with sour cream or creme fraiche on the side.

Here are a few items to help make this recipe:
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Staub Rectangular Dish, Basil, 10.5 x 7.5 – Basil

 

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Skip the pepper and just fill up a Puppy Princess bowl with the stuffing, 5 paws

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Stuffed Peppers

Stuffed Peppers

Ingredients

  1. This recipe will stuff about 8 - 10 medium sized peppers.
  3. 5-6 sweet Italian sausage links removed from casings
  4. 2 Tbs butter
  5. 2 garlic cloves finely chopped
  6. 2 stalks of celery finely chopped
  7. 1 medium sweet onion finely chopped
  8. 2 tsp crushed peperoncino
  9. ¼ cup crushed tomato with basil
  10. 1½ cups (approximate) cooked rice
  11. 20 oz additional crushed tomato ( approximate)
  12. 4-5 Tbs Parmesan cheese
  13. salt and pepper to taste
  14. ¼-½ cup grated cheese of choice for topping

Instructions

  1. Begin with the peppers.
  2. Bring water to boil in a large stock pot.
  3. Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside. If the peppers are too tippy cut a very little slice from the bottom so they sit upright. Place the peppers into the boiling water and blanch for about two minutes. If all the peppers can't be submerged at once boil in batches. Remove from the water to a colander to drain and cool.
  4. In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened. Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked. Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.
  5. In a separate bowl place the rice and stir to break up any clumps. Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture. Add the Parmesan. Taste and adjust seasoning if necessary.
  6. Fill the peppers with the stuffing and place in a baking dish. Cover with aluminum foil.
  7. Preheat oven to 375°.
  8. Bake in the center of the oven covered for about 30 minutes. Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go . Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.
  9. Serve as is or with sour cream or creme fraiche on the side.
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https://www.rantsravesandrecipes.com/stuffed-peppers/

 

 

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copyright © rantsravesandrecipes 2015 all rights reserved

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Tomato Soup Meatloaf

100_3286 

 

 

 

 

 

 

 

 

Tomato Soup Meatloaf

I’m always on the look out for new ideas.  Some times I just experiment or I surf the web to see if any one else has a comparable idea.  I found a few recipes that had my idea so I was pretty sure it would work first time out.  The “web” is a great place for lessening the “trial and error” time.  I also feel that there are a few things in life that just can’t be improved upon.  In the food world Campbell’s Tomato Soup is one of those.  I think, for a lot of people, this soup includes a lifetime of memories with every spoonful.

Ingredients for Tomato Soup Meatloaf

  1. 1 can tomato soup
  2. ¼ cup milk
  3. 1½ pounds chopped beef
  4. 2 carrots finely chopped
  5. 1 medium onion chopped or 2 shallots
  6. 2 stalks of celery finely chopped 
  7. 1 -2 Tbs Worcestershire sauce
  8. 1 whole egg
  9. 1 tsp each salt & pepper
  10. 1 cup approximate panko bread crumbs
  11. ½ cup  flavored bread crumbs
  12. 2 Tbs butter

Directions for Tomato Soup Meatloaf

In a saute pan with the butter, saute the onion, carrot, and celery until all are slightly softened.  Remove from heat and allow to cool .

In a large bowl combine the ground beef, the softened vegetables, about 2/3 of a can of tomato soup,  Worcestershire sauce, egg, salt and pepper, and ½ cup of flavored bread crumbs.  Stir to combine all the ingredients.  Continue to add  the Panko crumbs until you have a not quite totally dry mixture.

Spoon into a loaf pan and press to level.  Add the milk to the soup remaining in the can and stir to combine, then pour over the top of the loaf.

Place into the center of a 350º oven and bake for about 1 hour.  Remove from the oven once cooked and allow to rest for at least 5 minutes,  Then slice and serve.

Tomato Soup Gravy

  1. 1 can Campbell’s Tomato Soup
  2. 1 shallot finely diced
  3. 1 Tbs butter
  4. 1 Tbs flour
  5. 5 oz. whole milk
  6. 3 Tbs Worcesterhire Sauce
  7. 2 Tbs Dark Brown Sugar

Directions for Tomato Soup Gravy

This is a strictly optional addition but does keep the theme of the loaf in the same ballpark and makes a welcome accoutrement to the dish besides ketchup.

In a sauce pan melt the butter and then put in the shallot and cook until the vegetable is softened.   Add the flour and stir to combine and cook off the raw flour.

Add the rest of the ingredients and stirring to combine bring up to a boil.  Allow to thicken and serve on the side.  Also goes great with other meat and poultry dishes.

 

 Here are a few items to help make this recipe:
Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish
Cuisinart 735-16OP Chef’s Classic Stainless 1-Quart Pour Saucier

 

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It’s beef, it’s good, and it’s S.A.P.P.Y. (Scottish American Puppy Princess Yummy) 5 paws and thank you very much, I’ll sing it’s praises all night long.

 

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Tomato Soup Meatloaf
Serves 6
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. Ingredients for Tomato Soup Meatloaf
  2. 1 can tomato soup
  3. ¼ cup milk
  4. 1½ pounds chopped beef
  5. 2 carrots finely chopped
  6. 1 medium onion chopped or 2 shallots
  7. 2 stalks of celery finely chopped
  8. 1 -2 Tbs Worcestershire sauce
  9. 1 whole egg
  10. 1 tsp each salt & pepper
  11. 1 cup approximate panko bread crumbs
  12. ½ cup flavored bread crumbs
  13. 2 Tbs butter
Instructions
  1. Directions for Tomato Soup Meatloaf
  2. In a saute pan with the butter, saute the onion, carrot, and celery until all are slightly softened. Remove from heat and allow to cool .
  3. In a large bowl combine the ground beef, the softened vegetables, about 2/3 of a can of tomato soup, worcestershire sauce, egg, salt and pepper, and ½ cup of flavored bread crumbs. Stir to combine all the ingredients. Continue to add the Panko crumbs until you have a not quite totally dry mixture.
  4. Spoon into a loaf pan and press to level. Add the milk to the soup remaining in the can and stir to combine, then pour over the top of the loaf.
  5. Place into the center of a 350º oven and bake for about 1 hour. Remove from the oven once cooked and allow to rest for at least 5 minutes, Then slice and serve.
Notes
  1. Tomato Soup Gravy
  2. 1 can Campbell's Tomato Soup
  3. 1 shallot finely diced
  4. 1 Tbs butter
  5. 1 Tbs flour
  6. 5 oz. whole milk
  7. 3 Tbs Worcesterhire Sauce
  8. 2 Tbs Dark Brown Sugar
  9. Directions for Tomato Soup Gravy
  10. This is a strictly optional addition but does keep the theme of the loaf in the same ballpark and makes a welcome accoutrement to the dish besides ketchup.
  11. In a sauce pan melt the butter and then put in the shallot and cook until the vegetable is softened. Add the flour and stir to combine and cook off the raw flour.
  12. Add the rest of the ingredients and stirring to combine bring up to a boil. Allow to thicken and serve on the side. Also goes great with other meat and poultry dishes.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

   If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved