BACK TO EXPERIMENTING, NEW RECIPE FOR DINNER

I've been away from my blog, too busy to document but I did some experimenting for our Annual Halloween Party.  This week has been late work nights so no homemade dinners.  Last night I tried a new recipe, One Pot Swedish Meatball Pasta.  I had frozen meatballs leftover from our Halloween Party which I used in this recipe.  For the party I topped the browned meatballs with a jar of marinara and there were no leftovers.  I'll do another post for my Halloween Party winners.

For the Swedish meatball pasta I browned the meatballs, starting from frozen and when they were browned I added the sauce and then the pasta.  It was a bit peppery for me and for some I'm sure it will be too much so I'll reduce it to 1 t. vs 1/2 T. the next time I make it.  If I was only doing Swedish Meatballs and no pasta I would remove the balls from the pan and make a roux (flour and butter), then the liquids and thicken), then add the balls back.  I used 2% milk but heavy cream may be better for just balls.

I had never had Swedish meatballs before so I didn’t know exactly what to expect.  I must try IKEA’s.  This was a great dinner because I was able to make it ahead and then add more stock and some cornstarch to reheat and thicken up the sauce a bit more.  Cooking according to the instructions didn’t thicken the sauce but as it sat it did thicken.  Shown here with a spinach salad with Tomato Basil vinaigrette.

SWEDISH MEATBALL PASTA
8-12 meatballs (this is my Homemade Meatball recipe)
2 eggs
1 C. panko
1/2 C. red onion, grated (1/4 onion)
1/4 C. fresh parsley, minced
1/4 t. red pepper flakes
1/4 t. coarse black pepper
1/2 t. Kosher salt
2 lb. lean ground beef
Gravy:
2 C. beef stock
2 C. milk
1/2 T. Kosher
1 t. coarse black pepper
1 T. Worcestershire sauce
Mix Ins:
4 C. egg noodles
1 C. shredded Parmesan cheese
Garnish, optional:
1/2 C. fresh parsley, chopped

Make meatballs.  In a 10” skillet with 2” sides and a lid, fry the meatballs in a drizzle of oil, can be fresh or frozen.  Cook till browned on all sides.  Add the stock, milk, salt, pepper an Worcestershire, stir.  Bring to a boil, add dry egg noodles, stir.  Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about 7 minutes.  Add the Parmesan and parsley, stirring to  melt the cheese.  Serves 3-4 with 4 meatballs per person.

Note:  I make my homemade meatball recipe (Appetizer section) and freeze the raw balls.  Then I can pull out what I need in order to make this and other recipes making for a quick dinner.  To measure the pasta I use a 4 C glass measure, it’s not a full bag of noodles

Make Ahead:  Cook, set aside with a lid on it for an hour or so.  I wouldn't do it in the morning just finish it before the guests arrive.  When ready to serve mix 1/2 C. stock with 1/2 T. cornstarch.  Add to skillet, stir and heat while stirring so it doesn’t stick until warm.

The Tomato Basil Vinaigrette was another winner.  It tasted like a Panzanella salad but much easier.
I was given some end of summer, various size garden tomatoes and one roma and this was a perfect dressing.   I don’t know where on the web it came from but it was very good and I will make it again especially in the summer when I don’t know what to do with end of summer tomatoes.

TOMATO BASIL VINEGRETTE
15 cherry tomatoes or chunks of roma
12 basil leaves
2 T. red wine vinegar
1/2 T. EVOO
1/2 t. honey
1 t. Kosher salt
2 loves garlic
1/4 t. coarse black pepper

Add all ingredients to a blender or food processor.  Process until smooth.  Serve within 24 hours as a vinaigrette or sauce; on a salad, fish, meat or vegetables.  Keep covered and refrigerate until ready to use.

Serving Suggestion:  Baby spinach, sliced almonds, roma tomato and dressing.