We are in for a treat today! Though Secret Recipe Club disbanded a couple years ago, the ladies are back in action today for a reunion reveal! So fun!
Today I got to make something from Amy’s blog, Savory Moments!
Amy is a foodie who loves foods from all over the world and she is currently an at home mom with toddler twins! Though I love working in the library (I get to see my kids during the day – yay!), reading about at home mom life made me feel nostalgic for my at home mom days. It can be tough, to be sure, but I wouldn’t trade those years for anything!
I had a blast looking through Amy’s recipes! In fact, Dude saw me click recipe after amazing recipe and started adding his two cents as well! We almost chose Pennsylvania Dutch Ham, GreenBeans, and Potatoes, but ultimately Swedish Meatballs won out.
Dude was excited because he loves meatballs, and I’ve always wanted to make Swedish Meatballs! Plus I was intrigued by the meatballs over pasta.
I was so glad we gave this a shot! The boys and I made homemade egg noodles – actually I take it back – I made the dough and then the boys took over the pasta machine and were all like, “mom, we got this, go back to the meatballs.”
It’s so fun now that they’re older and more independent! They’re a real asset…when they want to help!
So bottom line – the meatballs were phenomenal and it was a super fun family cooking adventure!
Adapted from Savory Moments
2 thick slices bread, crusts removed & diced (about 2 cups)
¼ cup milk
1 medium onion, diced small
2 tablespoons butter, divided
1 pound lean ground beef
1 pound ground pork
2 large eggs
Salt & pepper
Dash of nutmeg
Gravy (double amounts, if desired)
1 tablespoon butter
2 tablespoons all purpose flour
2 cups beef stock
½ cup milk
Salt & pepper
Fresh parsley, minced
In a large bowl, combine with bread cubes and milk. Set aside.
Meanwhile, heat 1 tablespoon of butter in a skillet. Add the onions and cook until softened and beginning to caramelize, 15-20 minutes. Set aside to cool for 5 minutes.
Place the bread mixture into a mini food processor and process until smooth.
Place the bread mixture, onions, beef, pork, eggs, salt, pepper, and nutmeg. Mix until combined.
Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment or foil.
Heat the remaining tablespoon butter over medium heat in the same skillet that was used to cook the onions.
Gently shape the meat mixture into meatballs. Brown the meatballs, turning once to brown 2 sides of each meatball. Placed browned meatballs on the baking sheet. Continue working in batches until all meatballs are browned.
Place the baking sheet in the oven. Bake for 10-15 minutes or until meatballs are cooked through.
Meanwhile, make the gravy.
In the same skillet, heat the last tablespoon of butter. Stir in the flour and cook for 1 minute. Very slowly, begin adding the beef stock, whisking and allowing the gravy to thicken between each addition. Keep cook until the gravy is thickened.
Add the milk (half and half would be great, too) and whisk. Allow the gravy to thicken again. Place the meatballs into the gravy. Serve everything over homemade egg noodles.