Swedish Meatballs
I’ve come to realize that there is no better feeling than coming back from work to a home-cooked dinner. But, living with a roommate who does not cook, this rarely if ever happens. So, my solution? Spend an extra 5 minutes preparing a double-dose of food the night before and then just reheat after walking in the door.
Tonight I decided that it was time to make a double helping of Swedish Meatballs [well, at least what I decided to call Swedish Meatballs]. A fairly simple recipe, they are delicious, nutritious and fun to make. I’ll share my recipe with the disclaimer that I am a student of the ‘whatever feels right’ school of measurement.
1) Gather 1 lb ground turkey meat, 1 pepper, 4-5 mushrooms, oatmeal, a cup of chicken broth and an egg.
2) Mix the meat, an egg and the tiny pieces of chopped up peppers/mushroom.
3) Slowly add the oatmeal until the extra liquid is absorbed [the oatmeal and egg help the meat from falling apart].
4) Separate the mix into 9 meatballs.
5) Heat up large frying pan [add enough olive oil to cover the bottom] and pan sear each of the meatballs [this can be done in 5 minutes or so, we're just hardening the outsides so they don't fall apart].
6) Once the meatballs are all seared, add the chicken broth and season to your liking.
7) Turn the heat to 2 or 3 [relatively low but not all the way], cover and cook until it smells delicious.
The photo above is my latest attempt [dinner for tonight and tomorrow]. I served the meatballs over Basmati rice [cooked in the same chicken broth] with a sweet potato on the side. Sometimes I use a little onion/fresh garlic in the meatballs, but I forgot to buy them. Let me know what you think!
