Swedish meatballs with creamy mushroom sauce and fettuccine

I'm not cooking tonight - we're just pulling some stuff out of the freezer and it just happens to be this dish which I made a few nights ago. I had posted on the first part of the cooking process which included the recipe for the meatballs, but I never posted on the rest of the meal.

I had so much leftover from the other night that I put some of it away in the freezer for another night. I didn't think we'd be pulling it out of the freezer so soon, but this is what The Boy wanted for dinner tonight. I had suggested leftovers (again!) but he protested to having chicken curry 3 nights in a row.

A friend of mine, whom I showed the picture of the dish to said it certainly looks a lot better than the meatballs you get from Ikea. Well, I would certainly hope so! I didn't use any fillers in the recipe.

So the previous post has the recipe for the meatballs, I'm going to post the RECIPE for the creamy mushroom sauce here:

Ingredients:

• 600ml cream
• 1 cup white wine
• 1 can sliced mushrooms, drained
• 1 packet dry mushroom soup mix
• 1 onion chopped
• 3 cloves of garlic, minced
• 2 bay leaves
• Olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in pan and put in onions and garlic to cook. Sautee for a few minutes but do not brown
• Add mushrooms into pan and cook until water is mostly gone
• Add white wine and bring to a simmer (this should happen fairly quickly)
• Add the packet of dry mushroom soup mix and stir in wine until mixed through
• Add bay leaves and cream and bring to a boil
• Simmer gently until sauce thickens (if the sauce becomes too think, you can add a bit more white wine to thin it out)
• When the sauce is ready, add salt and pepper to taste
• Serve over fettuccine and meatballs

Note: this is quite a rich, creamy sauce, so you don't need a lot. Too much sauce on your fettuccine might be too rich and be hard to digest or difficult to eat.

I served the meatballs and fettuccine with a side salad of green lettuce leaf mix. I dressed it with a simple balsamic dressing which was 3 tablespoons garlic infused olive oil and 2 tablespoons caramelized balsamic vinegar, shaken well together.

© This work is copyrighted to Invest-Ex and Destiny’s Fortunes Pty Ltd

Making meatballs for dinner

 

It's a messy job but someone's got to do it and that someone was The Boy!!! Well, okay, I did help, which made shaping the meatballs go a lot quicker.

The Boy wanted Swedish meatballs for dinner tonight, which meant meatballs, creamy mushroom sauce with fettuccine. (We seem to be eating a lot of pasta with our meals lately).

We decided that we would make our own meatballs. We've bought meatballs from the grocery store before and they were quite decent, but decided to make them ourselves this time.

Here's what we did:

Ingredients:

• 500g mince beef
• 1 small onion chopped finely
• 1 carrot chopped finely
• 4 cloves of garlic minced
• 1 bunch of chived chopped finely
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 eggs
• Oil (any sort other than olive oil)

Instructions:

• Mix all the ingredients (except the oil) thoroughly in a large bowl
• Form into small round balls
• Heat a pan and fill with about 1cm of oil
• Cook meatballs in oil until golden brown

The recipe made about 30 meatballs, of which we ate about 10 tonight. The rest we've put in the freezer for another meal or two.

The verdict? The Boy says it tasted exactly the way he expected it to taste. :-)

© This work is copyrighted to Invest-Ex and Destiny’s Fortunes Pty Ltd