Spiced Swedish Meatballs #Recipe #LittleChef

Inspired by the success she had with the  dinner she cooked for us the other night, she volunteered again to make this Spiced Swedish Meatball dish.  Although I wanted to make it, I let her cook it.  I just help her with the  noodles because I did not want her to  get burn with the hot water.  This is another successful dish that she did.  You may get the recipe below.

Ingredients:

• 8 oz ground beef
• 1/2 cup panko
• 1 yellow onion
• 1 tbsp spice blend
• 4 oz reduced fat milk
• beef stock concentrate
• vegetable stock concentrate
• 1 tbsp flour
• 4 oz mushrooms
• 6 oz egg noodles
• 1/4 oz parsley
• 1 tbsp butter
• 2 tsp olive oil

Preparation:

• Preheat the oven to 400 degrees.  Bring a large pot of water  with a large pinch of salt to a boil.  Halve, peel, and thinly slice half the onion.  Using a box grater, grate half of the onion into a medium bowl.  Quarter the mushrooms.  Toss the  mushrooms on one side on baking sheet with a drizzle of olive oil and a pinch of salt and pepper.  Place in the oven for 15-20 minutes, until golden brown.

• Season the beef.  Add the panko, half a pocket of vegetable stock concentrate, and 1/4 cup water to the bowl with the onion.  Using your hands, squish the mixture together until a smooth  paste forms.  Add the ground beef, 1 tsp Swedish spice blend, and a large pinch of salt to the bowl and minch until just combined.  

• Make the beef stock mixture: In a small bowl or liquid measuring cup, , mix together  1 cup water, the milk, and the remaining vegetable and beef stock concentrate.  Heat 1 tbsp  butter and a drizzle of oil in a large pan over medium heat.  Add the sliced onion to the pan and cook, tossing for 5 minutes until softened.  

• Cook the meatballs and egg noodles:  While the onions cook, from the seasoned beef into gold ball sized  meatballs and place into baking sheet.  Return to the oven for 12 minutes until cooked through.  Finely chop the parsley.  Add the egg noodles to the boiling water and cook for 9 minutes, until al dente and drain.

• Make the Sauce:  Sprinkle the flour over the onions and stir to combine.  Cook, stirring constantly for 1 minute.  Very slowly begin to whisk in the  beef stock mixture, whisking to incorporate between each addition of liquid.  Once all the liquid is added, bring the mixture to a simmer, whisking constantly, until thickened.  Season with 1 tsp Swedish sauce blend, then taste and season with salt and additional Swedish spice blend if desired.  (Swedish spice blend  has garlic powder, all spice ground, white pepper, and nutmeg ground)

Finish and plate.  When the meatballs and mushrooms are done, toss them into the sauce along  with half the parsley.  Plate the noodles, then top with the Swedish meatballs, sauce, and and sprinkle of parsley.