Sunday, February 26, 2012
Easy Swedish Meatballs
I was a little skeptical at first. I mean, the ingredients include condensed chicken with rice soup. It just seemed strange to me, but I've eaten corned beef hash from a can before, so I cannot be too judgmental. Oh and just wait until I highlight a fried SPAM sandwich. Yes, thank you, Sissy, for that nugget of culinary wisdom. But I digress. Let us continue with tasty meatballs circa 1957.
1 TB Butter
1 chopped green pepper
1 minced onion
1 10.5 oz can cond. chicken/rice soup
1 10.5 oz can cond. tomato soup
1 14 oz can water or beef broth
2 slices soft bread
1/4 cup evaporated milk
1 tsp salt (I used 2)
1 lb ground beef (I used 1.25 for 24 balls)
Swedish Meatballs..."A wonderful way to dress up ground beef" That's right from the book in case you didn't know. I thought I would tell you that part before we begin. Melt butter in a frying pan. I used a 12 inch with taller sides and a lid. Add pepper and onion and cook until tender. Stir in the soups and broth and bring to a boil, then turn heat down to simmer. While the sauce cooks, make meat balls. Put the remaining ingredients in a bowl and mix thoroughly. Shape into balls about the size of a ping pong ball. Drop the balls carefully into the simmering sauce and cook on low/med heat for about an hour, stirring every ten minutes to keep from sticking.
The sauce was creamy and flavorful. This would be a great make ahead meal because they ARE good reheated, and I'm sure you could work out the timing in a slow cooker as well. I'm thinking you could probably also change up and season the sauce with some basil and oregano and add some diced tomatoes and serve on spaghetti noodles for an Italian twist. Oh, and they were good with the Angel Biscuits.
Your next recipe: Buttermilk Cake (and Mocha Chocolate Frosting if you are so inclined)