Hi! Looks like I’m back at it again, eating, SHOCKER, and obsessing over something we cooked up…again…. Hahah! Hopefully you are staying intrigued and bellies are rumbling with each of our meal post.
We’re still battling the humidity and losing I might add. The AC has shamelessly been on blast most evenings. cha-ching and sad face. So with weekly meal planning I’ve been searching the Internet and brainstorming for quick throw together weeknight dinners.
Enter the not so traditional easy peasy “Swedish meatballs”. Swedish meatballs take me back to childhood and also the odd memory of school cafeteria food?! For some people the idea of tweaking traditional Swedish meatballs might be little off-putting, but hey like I’ve said before, lol, we’re living on the edge over here and we just went for it! (We’re CRAZY like that) Even the Mr. went wild over this dish, so it’s officially stamped MAN approved! Woot-woot!
Easy peasy “Swedish Meatballs”
Adapted from this recipe
2 Tbls Keri Gold butter
2 Tbls all-purpose flour
2 Cups beef broth
1/3 Cup sour cream
10 Frozen turkey meatballs (beef or pork would work as well) – thawed in fridge to heat faster in sauce
nutmeg to taste
salt & pepper to taste
(optional) egg noodles, mashed potatoes, your favorite rice
In a large skillet melt the butter over medium heat.
While stirring, sprinkle in flour, continue stirring
Cook for 1 minute on low to medium heat and slowly stir in beef broth, (slowly) the goal here is to prevent lumps.
Continue cooking until the sauce starts to thicken, continue to stir .
Reduce the heat to low to add the sour cream in, as well as nutmeg, salt and pepper to taste.
Lastly add in the meatballs, stir to coat and cover with a lid to cook all together. At this point if using egg noodles (already cooked al dente) you can toss those in too. Cook for about 5-10 minutes or until the meatballs are heated through.