Have you ever had one of those days when dinner just slips your mind? Or the meal you had originally planned goes right out the window? I think we all have those days. What we do with a dilemma like that is all up to us. Last week we had dinner plans with another family and they had to cancel last minute. Since I have been working very hard to stick to a Menu Plan and prepare for tomorrows meal the night before, I had no plan since we weren’t suppose to be eating at home. I did however, take ground beef out that morning (to use the following evening). I wanted to come up with something a bit different and experiment a little. I know the basic steps and ingredients for a Swedish Meatball Recipe, but I wanted to put a little spin on it.
My girlfriend had brought my mom some linguica from Massachusetts on her most recent visit and it needed to be cooked up in the next day or two. As much as I would have loved to have some linguica and eggs for breakfast (Yum!) I decided to dice it up and give my swedish meatball recipe the twist it needed. Do you ever make up menus on the fly? Or are you an organized, follow a menu to a T kinda cook?
Swedish Meatballs with Sausage
1 1/2 pounds ground beef
1/2 pound sausage (we used linguica)-chopped small
1/2 cup bread crumbs
1 Tablespoon parsley
1 tsp black pepper
1/2 tsp salt (or to taste)
1 Tablespoon garlic powder
2 Tablespoons ketchup
1 Tablespoon mustard
Combine all ingredients together. roll into 2 inch balls and place on a baking sheet. Bake in 350 degree oven for 15 – 20 minutes, turning half way through cook time. Do not throw away the grease!
For the sauce:
grease and bits from the baking pan (about 3 tablespoons)
3 Tablespoons flour
2 beef bouillon cubes
2 cups water
1 cup sour cream
set your stove top to medium heat
pour the grease from the baking pan into a 12 inch skillet.
Wisk in the flour to form a roux Continue stirring about 3 – 4 minutes to cook out some of the flour taste.
Reduce heat to low. Slowly add in 2 cups of water wisking constantly to prevent lumps from forming. Add in your bouillon cubes. Let simmer for about 5 minutes until it has thickened. Stir in your sour cream and add your meatballs to the sauce.
Let this simmer for 10 minutes just so the meatballs soak up some of that yummy goodness from the sauce.
My sauce was very salty! Due to the linguica and the bouillon, to fix this I simply added in one cut raw potato to the sauce. It soaks up the salt and makes what ever your cooking much milder. Try it sometime it works! Just remove the potato chunks before serving.
Server over pasta with some delicious Parmesan Garlic Knots on the side.
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