“Often when you think you’re at the end of something, you’re at the beginning of something else.” ~ Fred Rogers
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This week felt like a roller coaster of beginnings and endings… first snow (yes, October 13!)… our grandson’s last football game of the season… falling, colorful leaves while some are still green… our other grandson leaving childhood behind and becoming a teenager today!
RECIPE OF THE WEEK
This recipe comes from Lunds and Byerlys real food fall 2018 edition. I am copying the recipe as given below, but when I made it I doubled it and used half ground chicken and half ground beef. Schedule changes meant the meal was later than planned and the gravy got way too condensed but we added milk to thin it for leftover meals and both John and I both loved it… made my body feel happy. Everyone LOVED the parsleyed new potatoes!
SWEDISH MEATBALLS with apples and parsleyed new potatoes
MEATBALLS
- 1 cup soft breadcrumbs
- 1/4 cup milk
- 1 cup finely chopped peeled apple (about 1 medium)
- 1 pound ground turkey
- 2 large eggs, slightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1 teaspoon paprika
- 3 tablespoons butter
- 1/2 cup flour, approximately, divided
- 1 cup beef stock
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
POTATOES
- 1 1/2 pounds new potatoes, mixed red and yukon gold, halved
- 2 tablespoons unsalted butter
- 1/2 cup minced parsley
- Pinch salt, plus 1/2 teaspoon, divided
- Pepper, to taste
Soak breadcrumbs in milk until softened. Add apple, turkey, eggs, salt, pepper, nutmeg and paprika. Mix thoroughly.
Reserve 3 tablespoons flour for the sauce, and spread the remaining on one side of a large plate. Use a tablespoon to scoop small portions and roll them in flour, forming meat balls, and place on the other side of the plate. Discard any leftover flour.
Put the potatoes on to cook before frying the meatballs. Place the halved potatoes in a large pot and cover with cool water by 1 inch. Add a pinch of salt and place over high heat. Bring to a boil and then cook until a potato is tender when pierced with a paring knife, about 10-15 minutes. Drain, then toss with butter and parsley, 1/2 teaspoon salt and pepper, to taste.
To cook the meatballs, melt butter over medium-high heat in a 12-14-inch saute pan. Swirl to coat pan, carefully drop in meat balls and cook until they are browned all over, turning every 2 minutes. Use a slotted spatula to move the meatballs back to the plate.
In the same pan, sprinkle reserved 3 tablespoons flour, stirring and scraping the pan. When bubbling, remove pan from heat and gradually whisk in beef stock to make a smooth mixture. Return to medium heat until mixture returns to a boil. Stir frequently for 2 minutes, until thickened.
In a cup, mix the sour cream, Dijon mustard and cider vinegar, then stir into the beef stock mixture in the pan, whisking until smooth.
Add the meatballs back to the pan, and gently stir to coat with sauce. Simmer for another 5 minutes, checking to make sure meatballs are thoroughly cooked, and serve.
