Swedish Meatballs over Egg Noodles
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
When I was growing up, this time of year, there were 'Church Suppers' of Lutefisk, Lefsa and Swedish Meatballs. If I make my own, I can skip the scent of the Lutefisk!
Swedish Meatballs with Egg Noodles Time: 30 minutes
You can serve this with any pasta but I prefer egg noodles. To stick with tradition you could make small dumplings or hand cut noodles. The dill is the secret to this dish.
8 oz ground beef (250gr mince)
1 small onion or 1/2 of larger one used on Sunday
1/3 cup breadcrumbs
1 egg
2 tsp dried dillweed
1 1/2 cups (12oz, 375ml) chicken stock
1/2 cup (4oz, 125ml) Greek or plain yogurt
1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock
6 - 8 oz (250gr) egg noodles about 1/2 package
1 tbs butter
Put water on high heat for pasta. Mince onion. In medium bowl combine onion, half of the dill, the egg, breadcrumbs and beef. Mix well and form into small meatballs, about 1" (2.5cm) in diameter. In a medium skillet with lid heat the chicken stock. When simmering add the meatballs, being careful that they don't touch. Cover and continue to simmer until done, stirring and turning the meatballs once or twice, about 15 minutes. Cook noodles. Dissolve cornstarch in chicken stock. When meatballs are done add the dill to the stock and move the meatballs to the sides of the pan. Turn up the heat a bit and add the cornstarch mixture, stirring until thickened and clear. Drain noodles and toss with butter. Remove meatballs from heat and stir in the yogurt, mixing well. Serve, meatballs on top of or next to the pasta. Sprinkle with a bit more dill...
Sautéed Sunchokes Time: 30 minutes
These were a new vegetable for me last spring. They are just starting to come back to the markets now. I love the flavor, they are easy to fix and keep well in the fridge - perfect winter vegetable. This is based on a recipe I found in my new Bon Appétit Cookbook. The original served 12.
2 - 3 Jerusalem artichokes aka sunchokes
2 tbs butter
1 clove garlic
4 - 6 fresh sage leaves substitute 1 tbs dried
Peel sunchokes using a vegetable peeler. Leave whole and put into a steamer basket over hot water. Steam 20 minutes or until just tender when pierced with a sharp knife. They may get a little grayish on the outside - no problem. When done remove and cut into 1/4" (.6cm) slices. Mince garlic. Chop sage leaves if using fresh. Melt butter in nonstick skillet. Add garlic and sage and sauté 1 minute. Add sunchoke slices and sauté 5 - 10 minutes, until just starting to brown. Remove and serve.
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Cooking schedule: 30 minutes |
Remove sunchokes and slice |
Cooking for Two? Or more?
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