It’s here and I feel it. Fall has arrived. The days are a bit shorter now, and there’s a nip in the air at dusk. Oh we can still get sunburnt by September’s bright beams but we’re also just as likely to need a hoodie and socks as we are sunblock.
Without a doubt, Fall is my favorite season. I love the sights, the smells and nature’s bounty: fresh Honeycrisp apples from the Orchard up the road, pumpkins on porches and bright yellow Mums brightening up front steps. I love being able to open the windows again and feel a brisk breeze float in.
Fall reminds me of my farming childhood, too. Of Harvest time, when there was more work to do than there were daylight hours to do it. Of meals packed in newspaper and beach towels, driven to the field and accompanied by a wash rag, a jug of lemonade and home-made pie. Fall-in-the-air makes me want to cook like the farm girl I am and today, well today I did.
You see Hubbs was off harvesting some golf shots of his own, youngest was visiting a friend and Frankie was right by my side nodding enthusiastically when I made the decision: the decision to simmer up a classic Fall Supper: Swedish Meatballs.
Savory and tender, hearty and delicious, Swedish Meatballs are the perfect ending to a bright September day. Taking little time to assemble, they’re best if set up and then neglected. Simmering only makes them better.
So with that, I give you, MJ’s No-Fail Swedish Meatballs. You can supply your own moans & groans!
Ready? here we go:
- 4 lbs lean ground beef
- Italian bread crumbs, about 1/2 a cup
- 2 eggs
- Seasonings of your choice – I like Mrs. Dash regular and some minced onion
Mix above ingredients and form into 1 ½” meatballs. Reserve about 1 cup of meat mixture and set aside.
Place meatballs in a single layer on top of a broiling pan coated with non-stick vegetable oil (Pam). Place rack over a reservoir pan lined with foil to catch the drippings. (this is the pan that came with my stove and it’s great for cooking meatballs and meat loaf as the grease just drips off).
Bake meatballs for 20 min, turn and bake 20 min more.
Next, brown reserved hamburger in 1 tsp. of vegetable oil making sure to break the meat into small crumbles. Bring to a boil and then pour in 2 cups of low sodium beef broth, stir well. Turn heat down to medium and in a separate container mix the following ingredients:
- 1/4 cup heavy cream
- 1/4 tsp. each of: onion powder, garlic powder, salt and pepper and
- 1 tablespoon dried parsley.
- 2 tbsp. flour (last).
Mix all seasonings into cream and then stir in 2 tbsp of flour. You will now have a thick, seasoned cream … pour this into the bubbling meat/broth mixture and whisk at medium-low heat. The mixture will thicken and bubble.
- A cup of sour cream will thicken the sauce
- Fresh or canned mushrooms (without the juice) add even more flavor
- ¼ cup of dry white wine mellows out your sauce and makes your mouth stand up and smile!
*I add the sour cream & the wine and skip the mushrooms ‘cause Hubbs is not a fan.
Allow sauce to simmer on low while the meatballs are cooking. Enjoy the aroma filling your kitchen! As soon as the cooking time is up, gently ladle the meatballs into the sauce and simmer on low for another 40-60 minutes.
My guys like these with mashed potatoes but they’re just as good over egg noodles or with Pierogies. Me? I like a roasted sweet potato and some stir fry with this. It’s my way of enjoying comfort food without totally going off the rails (and yes, I did run today, whoop whoop!) Whatever your choice, you can’t go wrong with my No-Fail Swedish Meatballs.
These travel great and, like Chili, taste even better the next day. At Mom’s last month, I made a double batch for a family gathering and froze the rest for her in individual servings. She has commented, more than once, how much she’s enjoyed warming them up for an easy supper.