Swedish Meat-a-balls

We tried another new recipe tonight:  Swedish Meatballs.  This time I behaved and followed the recipe almost perfectly.  My only changes where I used whole milk instead of heavy cream (because organic heavy cream is 4.99 for a 1/2 pint!!), and I used my big ice cream scoop to make the balls. I think they are supposed to be tiny, but that sounded like an exercise in frustration.  So I made them big and tasty like me.

They did turn out pretty well!  They tasted fairly Swedish-y, and the sauce was very delicious.  I found it frustrating cooking the meatballs on the stove top though – the balls in the center of the pan got overcooked, and the outer balls were undercooked.  I have a large cast-iron skillet that enjoys not heating evenly.  I think if/when I make this again, I’ll bake them.

I served these with baked sweet potatoes and an organic salad.  It was a very nice, simple meal.

Hope you have a great, productive evening, and thanks for reading!!


About Hlo

I love to read, learn, cook, eat, write, draw, and walk. I am finishing up my schooling as a neurosomatic therapist and look forward to integrating my interests in the body, mind, spirit, movement into a therapeutic modality that helps people fall in love with their bodies and find joy in living well, simply, and with ease.
This entry was posted in Cooking/Recipes, Health & Fitness and tagged . Bookmark the permalink.

2 Responses to Swedish Meat-a-balls

  1. donita says:

    Don’t you have different size scoops?
    Baking is definitely a good idea.

  2. hlofromcello says:

    I just have a big scoop and a bigger scoop!

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