“Music gives a soul to the universe, wings to the mind, flight to the imagination, and life to everything.” – Plato
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 was a music concert week filled with variety… Mariachi opera ‘Cruza la Cara de la Luna’ by MN Opera… and awesome band and orchestra concerts with our grandkids at Roseville high school.
RECIPE OF THE WEEK
For many years we celebrated Christmas at Thanksgiving with John’s brothers and families… often with Scandinavian meatballs. I was in the mood for meatballs this week and used this recipe from littlespicejar.com that will make you think of IKEA meatballs. I doubled the recipe below.
SWEDISH MEATBALLS IN GRAVY
- 1 small onion, finely chopped
- 5 tablespoons butter, divided
- 2 slices bread torn into small pieces
- 3 tablespoons milk
- 1 1/4 pound lean ground beef
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon garlic powder
- 1 tablespoon oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour
- 1 2/3 cup beef broth
- 1/2 cup sour cream
- 1/2-2 teaspoons yellow mustard
- Buttered egg noodles or mashed potatoes for serving
In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent, about 3-5 minutes. Remove to a medium bowl and allow them to cool.
In a small bowl, pour 3 tablespoons milk over two torn slices bread and press down with a spoon or your fingers so the bread soaks up all the milk, let sit 5 minutes.
When the onions have cooled, add ground beef, bread mixture, an egg, salt pepper, nutmeg, and allspice to the bowl and mix until just combined. Don’t overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1-1 1/4 inches in diameter.
Heat 1 tablespoon of butter and oil in a skillet over medium-high heat. Add the meatballs and cook for 6-9 minutes, turning every couple minutes for even browning. Set aside.
Add the remaining 3 tablespoons butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes, until it turns golden brown. Slowly pour in the beef broth while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
Add the garlic powder, 1/2 teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer. Lower heat and allow sauce to thicken for 6-10 minutes, until it reaches desired consistency. Add meatballs and simmer for about 4 minutes. Serve over egg noodles or mashed potatoes.
