Swedish Meatballs in Cream Sauce over Pappardelle

Swedish Meatballs in Cream Sauce over Pappardelle

 

 

  

 

 

 

 

 

 

 

 

 

 

OMG this is one of the most delicious meals you’ll ever make and I bet  you will make it more than once!  Tender and moist meatballs covered with a rich cream sauce that you will want to drink from a straw!  It’s that good!  This was my Mom’s favorite meal to make for her family and it has since become mine.  So easy and quick to make and so good.

 

Swedish Meatballs in Cream Sauce over Pappardelle

 

8 ounces ground pork

8 ounces ground beef

1 medium yellow onion, finely diced

1 large egg

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup breadcrumbs

1/4 teaspoon Italian seasoning

2 tablespoons fresh parsley, finely chopped

3 tablespoons butter

 

In a large bowl combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, Italian seasoning, salt and pepper and parsley. Mix the ingredients thoroughly then roll into 1 1/2 inch balls.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Place meatballs on parchment lined baking sheet and bake at 350 degrees for 15 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

Transfer meatballs to a large skillet and begin frying the meatballs, cooking them on all sides until they are lightly crisp and perfectly browned and cooked through, about 10 minutes. Remove from skillet to a plate and set aside.

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauce

 

3 tablespoons butter

1/4 cup all-purpose flour

1-2 cups beef broth (add to taste)

2 teaspoons Worcestershire sauce

1/4 cup heavy cream

 

Using the same skillet, add the butter…. Stirring around the bottom of the pan to make sure you mix in any brown bits.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add butter to the skillet and once it is melted add the flour whisking quickly and forming a roux. Cook for 1-2 minutes or until it begins to turn a golden color.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slowly add beef broth whisking the whole time to keep it from getting lumpy. Start with one cup just to start getting the sauce to thicken.  Add another cup of beef broth until it thins out a little more. By this time the sauce will not be as thick as you want it. Allow the sauce to bubble at a low simmer keeping an eye and a whisk on it the entire time.

 

Add the Worcestershire sauce and heavy cream and continue whisking and cooking until the sauce has thickened enough to coat the back of a spoon.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Taste the sauce and add more beef broth if you more beef flavor but be careful not to thin out your sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the meatballs to the sauce and simmer uncovered for about 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with fresh parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve over cooked and drained Pappardelle pasta. I love Pappardelle pasta. Think of egg noodles that are twice as wide and that's Pappardelle Pasta.  Those extra wide noodles grab this rich creamy sauce and hangs on to it.  So good.  Just my preference but you can also serve over egg noodles, rice or mashed potatoes. 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

 

Ham and Egg Hash

 Ham and Egg Hash 

 

 

 

 

  

 

Seasoned hash browns topped with fresh eggs and ham, and then covered until the eggs are just set.  This one-pan ham and potato hash is on the table in minutes with almost no dishes to wash!  You can add the ingredients you like. I kept mine simple with just ham and eggs and hash browns. 

Ham and Egg Hash

1 tablespoon olive oil

2 tablespoons butter

½ cup onion diced

4 cups Simply Potatoes hash browns 

1 ½ cups diced ham (I use ham steak cut up)

4 eggs

salt and pepper to taste

 

 

 

 

 

 

 

 

  

 

 

Heat olive oil in an ovenproof skillet over medium heat. Add onion and cook until softened, about 5 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in hash browns, ham, and any other veggie you might want to use. Cook until the hash browns are lightly browned, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

 

 

Press the back of a spoon into the hash browns to create 4 wells. Crack a fresh egg into each well. Season with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Immediately cover with tight fitting lid and allow the eggs to steam until over easy or the way you like them.  

 

 

 

 

 

 

 

 

 

 

 

 

You can also bake (350 degrees) for 12-15 minutes or until the eggs are set and cooked to your preference. *Note, the eggs will continue to cook once removed from the oven so do not overcook.

 

  

Eggs will set nicely when you keep a lid on the skillet.

 

Photography is the property of and copyrighted to Welcome Home.

Country Fried Chicken and Gravy

Country Fried Chicken and Gravy 

 

 

 

 

 

 

 

 

 

 

Oh, the memories some meals bring back as if it were yesterday. Is there anyone on the planet that doesn’t love country fried chicken with gravy.  I grew up on this old time favorite and make it whenever I want true comfort food.  Pair it with creamy mashed potatoes and green beans or any other side dish.  I made mine today with a cheesy hash brown casserole and super sweet carrots just like Cracker Barrel.  Comfort food doesn’t get any better.  

Country Fried Chicken and Gravy

2-4 boneless chicken breasts 

2 sleeves finely crushed saltine crackers 

1 teaspoon black pepper 

1/2 teaspoon paprika 

1/2 teaspoon onion powder 

1 cup buttermilk 

3/4 -1 cup vegetable oil for frying 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine crushed saltine crackers, black pepper, paprika and onion powder in a shallow bowl or pie pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour your buttermilk in another bowl and let it sit for an hour. 

 

 

 

 

 

 

 

 

 

 

If the chicken breasts are thick, slice each one in half, lengthwise. Put them into a Ziploc bag and using a rolling pin pound them until they are thinner.

Pick up each chicken breast letting the excess buttermilk drain off.  Then add the chicken breasts directly into the saltine cracker mixture. Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large heavy bottomed skillet (or cast-iron skillet), heat oil over medium-high heat. Carefully place the chicken breasts in the oil and cook for about 4-5 minutes per side or until the chicken has reached an internal temperature of 165°F and the coating is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 Remove chicken and drain on paper towel lined plate. Place cooked chicken in warm oven (about 200-degrees) to keep warm until the you’ve made your gravy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

White Milk Gravy

 

1/4 cup reserved pan drippings 

1/3 all-purpose flour 

2 cups whole milk or half and half

Salt and pepper, to taste 

 

 

 

 

 

 

 

 

 

 

 

 

Pour off all but 2 tablespoons drippings in skillet, and heat over medium-high heat. Whisk in flour, and cook, whisking constantly, for 2 minutes. Slowly whisk in milk, and cook, whisking frequently, until thickened, 8 to 10 minutes. Whisk in pepper and salt. Serve immediately with fried chicken.

 

NOTES: 

You can marinate the chicken in buttermilk for up to 8 hours if you have the time!

If you don’t have buttermilk, make your own with whole milk and 1 tablespoon lemon juice).

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.