One Pot Swedish Meatballs and Noodles

Swedish Meatballs 2

I remember when my dad  was in the hospital, he used to say how much he liked their food. And I would think to myself, “Must be the drugs they gave him.” I recently spent four days in the same hospital my dad stayed. So I got to eat quite a few of the same meals there myself. None of my meals were outstanding or deserved rave reviews like my dad gave them. But the one thing they had in common was they were comforting. Comfort foods, like meatloaf and mashed potatoes or roasted chicken.  Foods that made you feel better being alone in a strange place and stuck in a strange bed for whatever scary health reason you are there.  So maybe that’s why my dad raved so much.  I have no idea what this has to do with my Swedish meatballs and noodles recipe, but I do consider it a comfort meal. And being in the hospital made me think of my dad.

INGREDIENTS:

  • 1 pound lean ground beef (Use 1/2 a pound, if you like smaller meatballs)
  • 1 onion, minced
  • 1 cup seasoned panko or breadcrumbs
  • 2 eggs
  • 1 teaspoon pepper for meatballs
  • 1 teaspoon salt for meatballs
  • 2 tablespoons oil
  • 2 cups beef broth
  • 2 cups heavy cream or milk
  • 1 tablespoon worcestershire sauce
  • 4 cups uncooked egg noodles
  • 1 cup shredded parmesan cheese
  • fresh parsley, chopped for garnish
  • salt and pepper to taste

DIRECTIONS:

  1.  In a large bowl, combine the ground beef, onion, breadcrumbs, eggs, salt and pepper. Shape your meatballs into 1-2 tablespoons sized balls.
  2. Heat your oil in a pot over medium high heat. Place your meatballs into the pot. Cook meatballs for 1 -2 minutes and flip.
  3. Add the beef broth and heavy cream (or milk) and worcestershire sauce and stir well.
  4. Bring the liquid to a boil, then add the egg noodles. Stir every minute, until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles. 6-8 minutes.
  5. Add the parmesan cheese and stir until cheese is melted.
  6. Garnish with chopped parsley and add salt and pepper to taste.

Swedish Meatballs 1

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Meatballs in Enchilada Sauce

Enchilada Meatballs 5

Ever find yourself making the same foods over and over? I do that all the time. Rotating the same recipes every week. So for a little change of pace I tried making these meatballs in enchilada sauce.  Yes, I needed something different to try, plus I didn’t have any tortillas on hand to make enchiladas. You can serve these meatballs as appetizers. Or make these into a meal and serve with rice and beans or inside a tortilla if you have them on hand.

INGREDIENTS:

  • 1/2 cup crushed tortilla chips
  • 1/3 cup milk
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumim
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 small red onion, diced
  • 1 small jalapeno, minced
  • 1 28 ounce can red enchilada sauce
  • 1/2 cup Mexican shredded cheese
  • 1 avocado, sliced for garnish
  • sour cream for garnish(optional)
  • corn tortillas for serving (optional)

DIRECTIONS:

  1. In a small bowl add crushed tortilla chips and milk. Set aside and let soak  for a few minutes, while you are preparing meatball mix.
  2. In a large bowl combine: ground beef, egg, garlic, cilantro, chili powder, cumin, oregano, salt, pepper, onion, and jalapeno.
  3. Next mix in the crushed tortilla chips soaked in milk. Combine until thoroughly mixed. Enchilada Meatballs 1
  4. Form 1 1/2 -2 inch meatballs by hand or use cookie scoop. I was able to make 21 meatballs with my mix.Enchilada Meatballs 2
  5. In a large skillet over medium heat, add olive oil. When olive oil begins to ripple, add meatballs carefully into skillet.
  6. Cook meatballs until seared on all sides, about 2 minutes per side. Drain excess fat when meatballs are browned. Enchilada Meatballs 3
  7. Add enchilada sauce to skillet with meatballs. Toss the meatballs with the sauce to make sure each meatball gets covered.  (I added leftover corn kernels to my sauce)Enchilada Meatballs 4
  8. Add shredded cheese to the tops of each meatball. Cover skillet. Lower heat to medium. Let cheese melt and meatballs cook through for 10 minutes.
  9. Garnish skillet with more cilantro and avocado slices.
  10. Serve as appetizers with avocado slices or sour cream or put into mini corn tortillas. Enchilada Meatballs 6