Swedish Meatballs (bork, bork, bork)!

Today I got an intense craving for swedish meatballs. These didn't turn out quite as expected, but were still quite tasty. I used a recipe I found online as a guide; as always, and made it my own. This isn't super healthy. But sometimes? I don't care!

2 slices white bread (I used a leftover Amoroso roll)
1/4 c. milk
2 tbsp butter
1/2 large onion
4 cloves garlic
1 tsp salt
1 1/2 lbs. ground meat. (traditionally would be a mix of chuck and veal or pork)
2 egg yolks
1/2 tsp black pepper
1/4 tsp allspice
1/4 c. flour
3 cups beef broth (i used almost 5, cause I like lotsa gravy)
1/4 c. cream (light works fine, I used 1/3)
1/2 pack egg noodles

Break the bread up into small pieces and place in a small bowl. Pour milk over top. Let sit.

Peel and grate half a large onion into a dish. Mince garlic and add to bowl. Add meat, yolks, pepper, allspice, bread mix, and salt. Mix well.

Roll meatballs from mix.

Heat a skillet and add meatballs, but don't crowd (this is key- if they are crowded, you can't turn them). Brown meatballs on all sides and place on a baking pan. Keep in warm oven until all meatballs are cooked.

Start water for egg noodles. I boiled mine in beef stock to make them extra tasty.

Add butter (optional, I did it for flavor) to the skillet you cooked the meatballs in.

Stir in flour and mix until flour becomes brown and bubbly.

Gradually stir in beef broth. Stir it until it becomes the desired consistency. I like mine really thick so I stirred for 10 mins.

Stir in cream, and whisk until desired consistency.

Add meatballs to gravy mix. Simmer a few minutes, and then serve over noodles.

NOM.

you can freeze the meatballs before or after they're sauced. If its before, spread them in a single layer on a baking dish, freeze, then bag. Otherwise, throw balls and gravy into a freezer bag and save for a night you don't feel like cooking.

The Pot Roast That Wanted to Be a Stew

So tonight's recipe was supposed to be a pot roast. But I added too much liquid and it decided on its own in the crock that it would be a stew. Imagine that!

Just like always, measures are approximate. You know me :) Upon a friend's urging, I busted out my new crock pot, despite the fact that I have NO ROOM in the kitchen to store it. Guess I'll just have to use it every night. My husband and I have been biking a few nights a week, so the crock pot will likely become an integral part of weekday meals. Thanks, Carolyn, for reminding me!!

Also, I have the crock pot that sautes on the stove and then goes into the base. If you don't have one, I highly recommend it!! Its awesome.

1 2.5 lb pot roast
1 packet onion soup mix
5 potatoes, cut into pieces
3 stalks celery, chopped
8 carrots, chopped into 1/2in coins
2 onions, coarsely chopped
4 garlic cloves, coarsely chopped
beef broth
olive oil

In a skillet, heat a small bit of olive oil (did you get a MISTO yet??).

Brown the pot roast on all sides. Remove from heat.

In the crock pot layer potatoes, carrots, celery onions and sprinkle some of the packet of onion soup over top. Pour in about a cup of beef broth.

Lay roast over veggies.

Sprinkle some more of the onion soup over the roast and veggies.

Pour another cup of broth over the meat and the veggies.

Sprinkle the sliced garlic over the meat and veggies. Sprinkle with more soup mix. Pour over more broth. (a cup)

Cook on high for 4-6 hours. Adjust time for low. As you see it getting thick and stew-y, freak out and add broth liberally. ;)

Serve in bowls and be amazed at how happy this makes your husband.