Sunday, April 6, 2008


Swedish meatballs (recipe in the comments)
Egg noodles
Carrots, wax beans, and green beans

Hot tea
You're not going to believe this. This recipe is so far off our standard fare map that I don't even know where to begin. It's meaty. It requires the use of prepared foods (jar gravy anyone?). It's not particularly good for you. It was one of my favorites growing up. Ahhh, it becomes crystal clear. The siren call of a family favorite is hard to ignore. This was my mom's answer to Stouffers when I was growing up and hers is better than theirs. We have this every few years and I love it EVERY time. Convincing M this was a fantastic dinner was not hard. No, it's not typical for us, but it's yummy and so it stays in the rotation. Next time you need to revisit a simpler, happier time in your life, maybe Swedish meatballs will be right up your alley.

Prep Notes
Difficulty: Super easy
Chopping: Onion
Time: 30 minutes
Make ahead: Yep - it even freezes well. Serve over freshly cooked noodles.

J: "Homey."
M: "Always reliable."

1 comment:

J said...

Swedish Meatballs – J’s Mom
Serves 4-6

2 medium onions, chopped
1 T butter
4 cups beef gravy (2 12 oz jars zesty onion or beef)
1 can of reduced fat cream of mushroom soup + 1 can full of water
¾ t allspice
2 bags (1 lb each) frozen turkey meatballs (no need to defrost, pork or vegetarian are both ok)
1 cup nonfat yogurt

Egg noodles

Sauté onion in butter. Add gravy, soup, water, allspice, and pepper. Bring to a simmer. Add meatballs. Cook until defrosted.

Remove from heat and add yogurt. Stir until smooth. Serve over noodles.