Thursday, May 31, 2012
Swedish Meatballs and Garlic Spinach
Ashley's grandmother was very Swedish, and she inherited the stereotypical rosy cheeks, blonde hair, and blue eyes. But she also inherited some Swedish recipes-- ones that we've tweaked and made easy peasy. We love this recipe because we can usually make it from stuff we already have on hand.
What you'll need:
1 pound ground beef
1/2 C bread crumbs
2 Tbsp milk
1 medium onion
3 C water
1 box quick rice (or white, if you prefer)
1 envelope Liptons onion soup mix
1 clove garlic
1 1/2 C flour.
For the spinach all you need is
1/2 bundle of fresh spinach
2 cloves garlic
2 Tbsp olive oil
Finely chop the onion. (We think this is a good time to tell you an onion secret. If you put your onion in the freezer 30 minutes before chopping it up, you won't cry like a baby when you cut into it. You're welcome.)
In a large saucepan, bring 3 cups water to a boil and add the onion soup mix. Add half the onion. Let simmer for about 8 minutes.
In a large bowl, combine half the onion, the ground beef, milk, bread crumbs, 1 clove garlic, and egg. Mix together. Roll into dollar-sized balls. Roll the delicious balls of meat in flour until coated on outside. Then drop them into the soup mixture in the saucepan. Turn them after a couple minutes. Slowly add about 1/2 C flour while stirring until smooth. Then cover and let it simmer (about 10-12 minutes, until meat is cooked and sauce thickens).
Prepare rice according to the instructions on the package (we usually use Rice-A-Roni butter and herbs flavor for this dish).
For the garlic spinach, get ready for the easiest side dish of all time. Heat 2 Tbsp olive oil in medium saucepan over medium heat. Finely chop 2 cloves garlic and add to pan. Let the garlic reach a nice golden brown. Then add the spinach, stirring constantly. It only takes about 6 minutes for the spinach to cook and take on a nice garlicky flavor.
Serve meatballs and pan sauce over rice and get your pretty green spinach on that plate, too. Try not to drool.