I’d never heard of Swedish Meatballs until very recently in my adult life. If it were worth it, I’d allow myself to resent my parents a little bit from keeping this deliciousness from me. I mean, WHERE have these been all my life?! Ha!
My neighbors are often gracing me with a plate at dinner time. They eat at like 4:30pm (no, they aren’t old) so it’s always perfect in timing when Meghan comes dancing over with a hot plate and glass of wine — instant pause during the thick of the bewitching hours of the evening when I wait for my husband to get home. It’s like an appetizer before my real dinner at 7:00pm. It’s a moment of heaven.
Seriously, just a moment since the kids instantly beg me for a bite.
Anyhow, below I’ll write out the recipe I used. I whipped these bad boys up and instantly deemed them approved for a serving meal — you know, the meal that you always wish you could make and take to someone to serve them but always chicken out cause your meals aren’t good enough.
Wait, that’s just me?
Alright – here it is! “The Best Swedish Meatballs” from a gal who I’m sure I’ll be posting again from cause these are just delicious! I served mine with creamed potatoes and peas as a side – oh, man, so good.
1 pound ground beef
¼ cup panko bread crumbs (*or oatmeal)
1 tablespoon parsley, chopped (*I used dried)
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth (*I made mine with bullion)
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste
In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
Finally found a recipe that I like and that my kids gobbled up!
2 c. all purpose flour
1 T. baking powder
3 T. white sugar
1/2 t. salt
1-1/2 c. milk
2 t. vanilla
Mix the dry well. Add the wet. Mix to combine but don’t mix to much! Cook over a griddle set at 350 and enjoy! Makes 8-12 pancakes.
Sweet and to the point because they’re that easy and that good.
I’ve probably made hundreds of dozens of these cookies in my lifetime. They are a fickle cookie and can be messed up easily. When I was a young teenager I would waste SO much sugar, oats, and butter trying to get these to turn out right and…no one in my family even liked them. This is most likely because of my horrible attempts. Haha.
Without further ado – here’s one of our favorite cookies to have only once in a while. (TONS of sugar!!)
2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
We often make one of the kids’ favorite banana bread around here–probably 3 times a month. It’s super yummy. I love it so much that eating it in moderation is tough but making it sugarless has been voted a no-go by a few.
I decided that we needed to switch things up today but I didn’t feel like dirtying up my muffin pan. I came across this Blueberry Muffin Mug Cake recipe. I’ve tried mug cake before and it did not turn out well but this girl seemed to be a success so I tried X’s 5. I had to switch up the time a few times — it cooked anywhere from 2 minutes to 3 minutes. I also cheated on my milk and nuked it for a few seconds and my butter wasn’t totally cooled. Oh, and my blueberries weren’t fresh either but they were thawed! My kids devoured these. I devoured this. I wish I knew how to take beautiful artful food pictures but I don’t so here’s just the how to’s below:
- 1/4 cup + 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 cup milk, at room temperature
- 2 tablespoons salted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- Scant 1/4 cup fresh blueberries
- Coarse sparkling sugar, optional garnish
- In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Stir in blueberries and pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Sprinkle with sparkling sugar, if desired.
- Microwave on high for 1 1/2 to 2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.
Some day maybe I’ll edit this to include beautiful pictures but today the recipe will have to do. As always with banana bread, the riper the bananas the sweeter the taste. I really like this bread.
This recipe is super easy to make and did I mention it’s delicious? I usually cut the sugar some. A fun tip I learned is to use the wrapper of the butter to butter your bread pan. It works wonderfully. 😀 Enjoy!
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
- Pour into greased and floured loaf pan.
- Bake at 350 degrees for 60 minutes.
- Keeps well, refrigerated.
ere’s an on-going list of websites we love.
This is a site that often helps me focus on who matters the most : shereadstruth.com
This is a site that I (Joyce) visit regularly for homeschool and parenting encouragement. I have all of her bible studies and my kids and I have a great time digging into God’s word and learning about obedience, loving each other, contentment and more. We re-visit all of these bible studies at the start of every school year. http://www.notconsumed.com/
I (Joyce) am super passionate about books and reading aloud to my children. Want some inspiration? visit http://www.readaloudrevival.com
We really like Norwex. Life could be rough without friendly cleaning options