Monday, October 4, 2010

156. Swedish Meatballs, Unmistakable

My mother was an glamorous, talented person, but  I like to remember her in the kitchen where she created wonderful food and was not concerned with being 'photo-ready'.

Mother would blend and add ingredients - no measuring, no recipes. She could 'feel' how the seasonings and food would taste without the need for a written guide. Fall and winter were the best months for these culinary treats and their fragrances filled our home from top to bottom.

I wonder if my mother knew how much of an impact her cooking had on my life. She left me a remarkable treasure which has been passed on to my children. I want their homes to be filled with the same food memories I experienced.

Mother's simple recipe for Swedish meatballs a family favorites and its fragrance was unmistakable. It is a comfort food guaranteed to satisfy a hungry family on a cold and blustery night.


Mother's Swedish Meatballs


Olive oil

1 sweet onion, chopped
5-6 fresh mushrooms, chopped
1 egg, beaten
 1/2- 3/4 C dried bread crumbs
1 can cream of mushrooms soup
1 can milk
1 T Worcestershire sauce
2-3 T sour cream
Salt/pepper
1 lb. ground beef (ground turkey may be substituted, but the flavor loss will be substantial)

Paprika

 One package of flat egg noodles

Prepare flat egg noodles following package directions and keep warm.

Combine beef, egg and bread crumbs. Salt and pepper to taste. Roll into small 1-inch diameter-sized meatballs. Heat one or two T of olive oil in a large pan on med-high; when oil is hot, sauté onions; halfway through, add chopped mushrooms. Stir occasionally during cooking process. When onions are translucent, remove mixture from heat and set aside. Add more olive oil if necessary and when hot add meatballs; brown,  turning  carefully to keep meatballs intact. When meatballs are browned on all sides turn heat down to low and drain off fat. Add onion/mushroom mixture. In a small bowl, whisk together soup, milk and Worcestershire sauce.

Add sauce mixture to meatballs. Stir…heat gently. Add sour cream just before serving, stir. Heat through but do not over-cook. Taste and adjust salt and pepper. Place hot noodles on plates and divide meatballs and sauce over each serving. 4-5 servings.

Note: May be served over hot rice. A green vegetable side-dish goes well with Swedish Meatballs.

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