Original Post- March 3, 2011
My hamburger meat from yesterday’s post finally decided to get with the program and thawed out enough for me to use. I guess I have “super” tinfoil for packaging because everything is taking a really long time to thaw out!
I made Swedish Meatballs on Monday night. I don’t know if it is because I had one child sitting on the island while I was chopping vegetables in front of him and the other grabbing my leg and swinging on her ladder right next to me or what, but this one went much faster. I would love to think it is because my cooking skills have improved so much over five days, but lets be realistic.
So first off, let me just say that too much of something can be bad. This recipe said to use 2 1/4 cups of bread crumbs and 3/4 lb of meat. I used a pound of meat because I’m not going to get that technical with the meat measurement (plus I figured I may just have a few extra meatballs). Well, there was WAY too many bread crumbs and WAY too little meat. I would hate to see the recipe if I had actually followed it correctly. Next time I will definitely subtract from that amount. Even Russ made mention of it when we had dinner.
I do have to admit that I am patting myself on the back over one thing. I had to have two egg whites in this recipe. I’ve never separated an egg in my life. I have this funky little device my mother-in-law gave me to use, but I have never used it so I was impressed that my un-savvy-in-the-kitchen self figured that little contraption out! Andrea was very upset that we weren’t eating the “yellow part of the egg” and kept asking questions.
Want to laugh hysterically? Bring a toddler into the kitchen one night.
The recipe called for 1-inch meatballs. Then it said to use an ice cream scoop to help scoop out the proper sizes. Okay, think of this in my perspective. I have a massive ice cream scoop. I’m thinking,” Okay, I’m not a mathematician by any means, but that ice cream scoop is going to make meatballs way bigger than 1-inch. I should follow the instructions though because I tend to mess things up when I don’t.” So I follow the directions. Um….yeah. These were not the cute little meatballs in the picture. In my defense, I know that most of the pictures of food you see are little pieces of inedible objects that are made to look pretty, but still.
Despite having something that resembled ping-pong balls saturated in bread crumbs, they turned out delicious and this is another one of our “Family Approved Meals”. I never imagined I was actually going to love some of these recipes!
Swedish Meatballs- By: Healthy Meals in Minutes
3/4 lb lean ground beef
2 1/4 cups bread crumbs (don’t do it!)
2 egg whites
1/4 cup finely chopped yellow onion
1/2 t. allspice
1/3 t. salt
1/4 t. black pepper
1/2 cup reduced-sodium beef broth
1. Preheat oven to 325 degrees. In a large bowl, combine beef, bread crumbs, egg whites, onion, allspice, salt and pepper. Mix well. Shape beef mixture into 1-inch balls.
2. Spray a large skillet with vegetable cooking spray. Heat skillet over mdm-high heat. Cook meatballs, in batches, until browned, about 5 minutes. Using a slotted spoon, place meatballs in a mdm baking dish.
3. Pour broth over meatballs. Cover baking dish with foil. Bake until meatballs are heated through, about 25 minutes. Spoon meatballs and broth onto individual serving plates. Serve immediately. **A picture below of Andrea’s plate with the finished product. Looks kinda nasty here actually. hahaha**
Calories- 219 (33% from fat)
Carbs- 21 g
Protein- 15 g
Sodium- 380 mg
Fat- 8 g
Cholesterol- 36 mg