Leftovers Reborn: Swedish Meatballs

26 Oct


Swedish Meatballs

bork, bork, bork



What do you do when a late night craving netted you 50 meatballs a couple nights back?  After as couple meals of meatballs and marinara, I needed a new application to spice things up.  One of my favorite applications for the versatile meatball has always been the Swedish variety.  Not simply confined to a chafing dish and toothpicks, the Swedish-style meatball works great over egg noodles as sort of Stroganoff spinoff.  While my aforementioned meatball recipe isn’t inherently Swedish with its herbs, cheese, balsamic and bell pepper, they will work just fine here.  If authenticity is something you’re particularly worried about (I’m not), simply omit them.  The following is a simple cream and beef broth-based sauce that can turn an Italian meatball Swedish in as little as 10 minutes.

Dish: Swedish Meatballs over Egg Noodles

Ingredient Rollcall:

  • 8-12 meatballs (leftovers work great here)
  • 1 cup beef stock or broth
  • ~1/3 cup half and half or heavy cream
  • 2 tablespoons bacon drippings or butter
  • 1 heaping tablespoon of flour
  • 2-3 mushrooms, diced
  • splash each of dry sherry, red wine, and Worcestershire sauce
  • dash of cracked pepper and (optionally) herbes de Provence

How I do it:

  1. Boil water and begin cooking egg noodles (should take around 10-12 minutes).
  2. Heat drippings or butter in medium sauce pan over medium heat with meatballs and mushrooms for 3-4 minutes.
  3. Sprinkle flour into the pan, stirring into the fat until absorbed and a quick roux is formed.
  4. Splash sherry, wine and Worcestershire, waiting a second for some alcohol to vaporize, then add beef stock.
  5. Stir frequently for several minutes until sauce begins to thicken.
  6. Meatballs in sauceAdd heavy cream and cracked pepper. Continue to stir for 5 minutes or so until sauce is thickened to your liking.
  7. Serve over egg noodles.  Devour in 3-4 minutes.

Yes, I made this twice today.  For lunch and again for dinner.  Yes, I’m OK with that.  Don’t judge me.  Yes, I still have like 20 meatballs left.  I put them in the freezer so I don’t make this again for lunch tomorrow.  I see meatball sandwiches in the not-too-distant future.

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