Swedish Meatballs

I've had this recipe on the blog almost since the beginning, but I made a few adjustments and got a picture since then, so I thought it was time for an update! My family used to eat Swedish meatballs all the time, but we just made them out the McCormick mix you buy at the store, which of course has gluten in it. I found this recipe, and after some adjusting, it tastes just as good as the mix, and it's really not hard to make at all! As with most of my recipes, even if you're not following a gluten-free diet, you can still enjoy this dish! I hope you try it out and enjoy it as much as we do! Let me know what you think!

 

 

 

Now, before I get into the directions, I need to explain that this makes about 60 meatballs, and that's enough for my family for at least two meals. So, when I make this, I use half the meatballs, and freeze the rest for another meal. If you want to fix this using all the meatballs, you will need to double the sauce recipe.

 

Meatballs:
2 eggs
1/2 cup milk
1 1/2 cups crushed cornflakes
1 medium onion, finely chopped
1/2 cup parsley
1/4 teaspoon pepper
1/4 teaspoon allspice or nutmeg
1 lb. ground beef
1 lb. ground sausage

In a large bowl, combine all meatball ingredients except the beef and sausage. Mix together. Add meat and mix (with your hands is the best way, but you could also use a hand mixer) until everything is well blended. Shape into 1-inch balls using a cookie scoop. Place on a greased broiler pan and bake at 350 degrees for about 30 minutes or until lightly browned on the outside and no longer pink in the center. Remove meatballs to a baking sheet and let cool. Once they are cool, place in the freezer and allow to freeze for about 1-2 hours. Remove from the cookie sheet and place in a ziplock bag and freeze until ready to use!

Sauce for half the meatballs:
4 tblsp. butter
1/4 cup cornstarch
2 tblsp. beef seasoning
1/8 tsp. pepper
5 cups milk

In a large skillet or saucepan, melt butter. Combine cornstarch, beef seasoning, and pepper. Whisk into melted butter. Gradually whisk in the milk. Cook and stir over high heat until thickened and bubbly; stirring constantly. Reduce heat to low and add meatballs. Cook and stir until heated through. Sprinkle with parsley for garnish, if desired, and serve over hot cooked rice!

Note:
-I personally think that turkey sausage works the best in this recipe, because it tends to help the meatballs stay together better, but regular pork sausage works good as well.
-I would recommend partially thawing your meatballs, if they were frozen, before adding them to the sauce.

 

Seasoned Pretzels:

My sister got this recipe from her friend from school, and we absolutely loved it!

I don't know how to describe the taste. When you look at the ingredients, you kind of wonder how those things could taste good together, but somehow they work and taste amazing! Plus, they couldn't be any easier to make! 

I hope you give them a try!

1 cup canola oil

1/2 tsp. lemon pepper

1/2 tsp. dill weed

1/2 tsp. garlic powder

1 pkg. (3 tblsp.) ranch dressing mix

1 & 1/2 - 2 pounds pretzel sticks or twists

In a small bowl, whisk together everything but the pretzels. Place pretzels in a gallon ziplock bag. Pour the seasoning mixture over the pretzels. Seal the bag, and gently shake to coat the pretzels.

Pour onto a wax paper lined cookie sheet and spread evenly. Let stand until dry. Store in an airtight container and enjoy!

Orange Cream Brownies:

I posted a recipe for Mint Chocolate Brownies a couple of weeks ago, and I wanted to share another version of that. I can not decide which I like better - the orange or mint! They are both so good and so different! Just beware! They are pretty rich, so you might want to cut them small! I hope you try them out and enjoy them as much as we did!

 

 

Brownies:

2 cups sugar

2/3 cup cocoa powder

1 cup oil

4 eggs

1 & 1/2 cups flour

1 tsp. xanthan gum

1 tsp. salt

1 tsp. baking powder

1 tsp. vanilla

 

Orange Cream Filling:

3/4 cup butter

3 -4 tblsp. milk

3 cups powder sugar

1 & 1/2 tsp. orange extract

Yellow and Red food coloring

 

Glaze:

2 & 1/4 cups milk chocolate chips

2 tblsp. butter

 

In a large bowl, whisk together the sugar, cocoa and oil. Add eggs, one at a time, mixing well after each. Stir in flour, xanthan gum, salt, baking powder and vanilla with a spatula until thoroughly combined. Spread evenly into a greased baking sheet with sides. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool completely.

In a medium bowl, beat together milk and butter until combined. Add powder sugar and mix until well combined. Add more milk if needed, 1 tsp. at a time, until you reach desired consistency. Add the extract and food coloring, one drop of coloring at a time, until you reach the color you want. I'm not sure how many drops of food coloring I used, but I used equal amounts of red and yellow. Place in a Ziploc bag.* Cut the tip from one side on the bottom, and pipe onto the brownies. Spread evenly with an offset spatula. Freeze until firm.

Place chocolate and butter in a microwave safe dish. Heat for 30 seconds; stir. Heat an additional 10 seconds at a time, stirring thoroughly after each time, until completely melted. Pour over the frosting on the brownies and spread evenly. Chill until set. Cut into serving size pieces and serve immediately or store in an airtight container in the fridge. Enjoy!

 

Note:

-I put the frosting in a bag and pipe it over the top, because sometimes when you just plop the frosting on and try to spread it around, it tears up the brownies a little bit and I don't like brownie crumbs in the frosting!

 

SOUP DAY!!

I hope everyone is managing to stay warm today!!

It's about -8 degrees where we are, so we are staying inside!!

Unfortunately, my dad is out working in all this today.

So I'm going to have a nice, hot meal waiting for him when he comes home!

 

I think anything warm will do, but I also think soup works better than almost anything!

So if you you're looking for something warm today, check out some of my family's favorite soup recipes!

 

Broccoli Chowder

 

Vegetable Meatball Stew

 

Cinncinnati Chili

 

Cheddar Potato Soup

 

Chicken Noodle Soup

 

Cheeseburger Paradise Soup

 

And I don't know about you, but soup always tastes better with muffins or bread!

Check out my recipe index and go to the breads/muffins section to see some great sides for any of these soups!!

 

RECIPE INDEX

 

   

   

 

 

 

Rocky Road Fudge:

At Christmas time for the last couple of years, I have made several batches of all sorts of fudge and several cookies. Generally, it took me roughly two days and was done at least a week before Christmas. But for some reason this year, I simply ran out of time and energy. I had all my family name one thing that they would really like, and we just made those things - on Christmas Eve!!! I came across this recipe at the last minute and since I had all the ingredients, I threw a batch together real quick. It was the first thing to disappear out of all the things we had!!! It couldn't have been easier and it was such a fun, yummy treat! I hope you give it a try!

1 (12 oz.) bag chocolate chips

1 (14 oz.) can sweetened condensed milk

3 cups mini marshmallows

1 & 1/2 cups finely chopped nuts (walnuts, pecans, peanuts....whatever you like)

Prepare a 9x13-inch baking dish with foil. Lightly spray the foil with cooking spray; set aside.

In a large microwave safe dish (I used a glass, 8-cup measuring cup), mix together the chocolate and milk. Heat in the microwave for 45 seconds; remove and stir. Microwave again, at 15 second intervals, stirring after each, until the chocolate is melted and smooth. Quickly stir in the nuts and marshmallows. Press the mixture into the prepared pan. Chill for about 60 minutes or until firm. Lift out onto a cutting board. Remove the foil and cut into squares. Serve!!!