Swedish Meatballs over Egg Noodles
Petite Green Peas
Home Canned Pears
What a healthy alternative to store bought meatballs, and soooo easy!
This recipe was made ahead just as directions state below. If you make them, double or triple the recipe! Take from the freezer what you will use for that meal.
Swedish Meatballs (9×12 or 2 8×8)
1.25 lb ground beef
1/3 cup minced onion
1/2 cup plain breadcrumbs
2 t minced parsley
2 cloves garlic, minced
1/2 t salt
<1/8 t black pepper
¼ C Milk
Spray pans with nonstick cooking spray.
Thoroughly mix all ingredients.
Refrigerate 2 hours.
Shape mixture by rounded tablespoonfuls into balls.
Place on baking sheet, not touching.
Bake at 350° for 15-20 minutes or until done.
Cool and place in freezer in pantry.
Place into individuals’ containers or bags at the end of the day.
Cover with plastic wrap, freeze.
Swedish Meatball Sauce:
2-3 T olive oil
1/4 cup flour
1 teaspoon Hungarian paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef broth or water
1/2 cup sour cream
Blend flour, paprika, salt and pepper into oil in skillet.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat, stir in water.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Let mixture cool slightly.
Gradually stir in sour cream over low heat, mixing until gravy is smooth.
Add cooked meatballs, heat through.
Serve over egg noodles cooked according to the package directions.
Make any salad and/or vegetables of your choice. Any fruit in season or canned will do as a sweet end to the meal.