Colder temperatures and snow finally found their way to Iowa a month ago which means one thing - COMFORT FOOD!
I was going through my cookbooks trying to find something that would warm us up with the change in weather. I realized I couldn't find my recipe for Swedish Meatballs. When I was growing up my Mom made Swedish meatballs. If you are from SC, it was Mrs. Anderson's recipe - they lived kiddy-corner from us on our block. (How's that for small town talk?) I've lost that recipe, although may look 1 more place for it, but found this one that reminds me a lot of Mrs. Anderson's and Mom's recipe. And for the lazy in me, this one is a bit easier from what I can recall.
I was going through my cookbooks trying to find something that would warm us up with the change in weather. I realized I couldn't find my recipe for Swedish Meatballs. When I was growing up my Mom made Swedish meatballs. If you are from SC, it was Mrs. Anderson's recipe - they lived kiddy-corner from us on our block. (How's that for small town talk?) I've lost that recipe, although may look 1 more place for it, but found this one that reminds me a lot of Mrs. Anderson's and Mom's recipe. And for the lazy in me, this one is a bit easier from what I can recall.
Easy Swedish Meatballs
Meatballs:
2 pounds hamburger1 egg
1/4 c. ketchup
2 T. Worchestershire sauce
1 T. soy sauce
garlic (I used 1/2 to 1 tsp of Tastefully Simple's Garlic Garlic)
2 tsp. salt (I omitted this due to the sodium in the soup)
1 tsp. pepper
Combine the above ingredients - I used my mixer to do this. Do not over mix! Roll into balls and place on cookie sheet.
I got about 45 pingpong ball-sized meatballs from the recipe. Bake for 45 minutes at 350 degrees or until browned. Remove from oven. I transferred to a 13-inch enamel roaster. My mom cooked with enamel roasters all the time when I was growing up and to me nothing says comfort food and cooks food more beautifully than a good ole' roaster! Of course, I'm sure my Mom had a lot to do with those results!
Now for the sauce:
1 can Cream of Mushroom soup
1 can Cream of Chicken Soup
1 c. sour cream
1 tsp. Worchestershire sauce
1/4 c. milk
Combine the sauce ingredients and poor over the meatballs. (Sorry - for some reason this picture turned out a bit fuzzy, but you get the idea :) )
Bake another 45 minutes in the oven at 350 degrees. Sauce will be bubbling when done.
We had them over mashed potatoes with a side of green bean casserole and fresh bread. But you can also serve over noodles, bread, etc.
The original recipe for this was found on about.com.Southern Food. I made it a bit different than the original recipe. Here's what I modified:
*Original recipe calls for 1-1/2 lb ground beef and 1/4 pound Jimmy Dean sausage (I used all beef and just rounded it up to 2 pounds).
*Original recipe calls for 1 T. dry mustard which I omitted (I'm not a mustard fan so don't have the stuff on hand).
*Original sauce recipe calls for 2 cans of Cream of Mushroom (I like a little mushroom, but prefer a chicken/mushroom soup mixture.
*Original sauce recipe calls for a dash of Tabasco which I left out.
*Original sauce recipe calls for a dash of Tabasco which I left out.
You could easily make this the day before, refrigerate overnight, and put in the oven for 45 minutes to 1 hour (til bubbly) the next day. It might take just a bit longer in the oven to get it to the bubbly stage after coming from the fridge.
Happy fooding and Happy Friday!
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