Sunday, July 21, 2013
Quick Swedish Meatballs
Hello Everyone! I went to the Madison Farmer's Market yesterday (more about this later) and bought these wonderful frozen, handmade meatballs. They were precooked, so I knew all I needed to do was defrost and reheat them.
I wanted to cook them tonight, so I thought, "why not cook Swedish meatballs?" Here is the thing; many Swedish meatball recipes include mushrooms and Bill doesn't like mushrooms. So I looked at a few recipes and came up with something that I hope would have some depth, but wouldn't include them.
The resulting recipe was a hit, so I wanted to share it with you!
Quick Swedish Meatballs
by Milwaukee Kitchen
20-25 precooked meatballs, defrosted
1 14 ounce can of low-sodium beef broth
2 TBLS flour
1/4 cup cold water
1 teaspoon ground nutmeg
salt and peper, to taste
3/4 cup sour cream
In a small bowl, whisk together the flour and cold water, set aside. In a medium saute pan, heat the beef broth to a boil. Whisk the flour mixture into the boiling broth; reduce heat. Add the nutmeg, salt and pepper. Add the defrosted meatballs and allow them to heat in the broth mixture. When the meatballs and heated, add the sour cream and stir to combine. Reheat to taste.
This meal took maybe 15 minutes and was good enough to serve to company. Give it a try!
Sharing this recipe here:
This Gal Cooks
Life on Lakeshore Drive
Memories By The Mile
Chef in Training
Tuesday's Table
White Lights on Wednesday
Live.Laugh.Rowe.
I wanted to cook them tonight, so I thought, "why not cook Swedish meatballs?" Here is the thing; many Swedish meatball recipes include mushrooms and Bill doesn't like mushrooms. So I looked at a few recipes and came up with something that I hope would have some depth, but wouldn't include them.
The resulting recipe was a hit, so I wanted to share it with you!
Quick Swedish Meatballs
by Milwaukee Kitchen
20-25 precooked meatballs, defrosted
1 14 ounce can of low-sodium beef broth
2 TBLS flour
1/4 cup cold water
1 teaspoon ground nutmeg
salt and peper, to taste
3/4 cup sour cream
In a small bowl, whisk together the flour and cold water, set aside. In a medium saute pan, heat the beef broth to a boil. Whisk the flour mixture into the boiling broth; reduce heat. Add the nutmeg, salt and pepper. Add the defrosted meatballs and allow them to heat in the broth mixture. When the meatballs and heated, add the sour cream and stir to combine. Reheat to taste.
This meal took maybe 15 minutes and was good enough to serve to company. Give it a try!
Sharing this recipe here:
This Gal Cooks
Life on Lakeshore Drive
Memories By The Mile
Chef in Training
Tuesday's Table
White Lights on Wednesday
Live.Laugh.Rowe.
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