This was a pantry meal tonight. Katie had never had Swedish Meatballs before, and she was pretty impressed.
We happened to have a bag of frozen meatballs, and an onion on hand. Instead of typical dry egg noodles, we used half a box of Barilla whole wheat linguini that we’d bought on a lark and had otherwise been afraid to use.
1lb bag of meatballs
1 to 2 tbsp cream
1 14oz can beef broth
1/4 of a jumbo onion, probably a cup or so, sliced.
1/4cup flour (for roux)
3 tbsp butter
Allspice 1/4 tsp
Nutmeg 1/4 tsp
Garlic powder, a pinch (optional)
Salt to taste
Pepper to taste
Maggi seasoning (about 1tsp)
Brandy (about 1tbsp)
Parsley, chopped. Fresh or dried.
We started the meatballs off for about 15 minutes at 350 degrees in the oven to get some of the fat out.
We sauteed onion a small amount of butter, and then added more butter when the onion was just turning a little golden. The flour was added to create roux which was cooked a couple of minutes, stirring constantly.
Add the can of stock, reserving a little to avoid it being too thick/thin. Once it thickens reduce heat adjust thickness if needed, and add about a tbsp of cream and stir it in. Add the meatballs in, season the sauce with the herbs and spices to taste. Go easy with the maggi seasoning, as it is strong stuff. If you don’t have maggi, don’t sweat it, it doesn’t make or break the dish, and most recipes don’t call for it. I just happened to have it, and like it.
Simmer gently while you cook your pasta or egg noodles. When the pasta or noodles are done, drain and add them to the meatballs and sauce, and mix them in.
We served it with steamed broccoli.