We knew this week would be a doozy and we were most definitely correct. I woke up this morning to pouring rain and I was immediately in a terrible, no-good mood. I was in a downright nasty mood, actually. My dad told me on our morning phone call on my way to drop off the kids, “Just breathe in, and exhale out.” Usually this type of comment receives only an eye roll from me, but it was what I needed this morning.
I put up my umbrella and tried to put on my positive pants.
Mark and I are both fending off colds and have been lack in energy, not sleeping enough, and taking in plenty of vitamin C and Echinacea. I feel like I’m completely out of my morning workout routine and I’m already dreading next week when Mark is in India for work.
Piper is in full-on mommy mode and wants to be on my hip at all times. Needless to say, making dinner or getting anything done is a challenge. And because I don’t feel 100%, I mostly just want to sit on the couch and read or watch TV in silence. But, life.
So while this week has been a bit of a train wreck…and last week, too…the (few) meals have been note-worthy! And fortunately, my family agrees.
The last homerun in our house were these Swedish meatballs and I was wise to double the original recipe. Meatballs take a bit of time to prepare and they freeze well, so leftovers are always warmly welcomed. Except, the baby (…the 17 month-old) was eating 5+ meatballs in a single setting. They were gone in no time. Comfort food it its finest!
- 2 lbs 93% lean ground beef
- ½ cup panko bread crumbs
- 2 Tbsp fresh chopped parsley, chopped
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- ½ cup finely chopped onion
- 2 eggs
- 2 Tbsp extra-virgin olive oil, divided
- 4 Tbsp butter
- 6 Tbsp all-purpose flour
- 4 cups low-sodium beef broth
- 1 cup half and half
- 1 cup whole milk
- 2 Tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1 lb egg noodles
- In a large bowl combine ground beef, panko, parsley, allspice, nutmeg, garlic powder, pepper, salt, onion, and egg. Mix until well-combined.
- Roll meat mixture into 32 meatballs (about 1.25-inch diameter each). In a large skillet heat 1 tablespoon olive oil. Once hot, add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil. Repeat with remaining meat mixture.
- Meanwhile, heat a large pot of water over high heat. Cook egg noodles until al dente; drain and keep hot.
- To the skillet, add remaining tablespoon of olive oil and butter; heat until melted. Whisk in the flour and whisk continuously until pasty and golden, about 2 minutes. Slowly whisk in beef broth, half and half milk, Worcestershire, and Dijon mustard. Bring to a simmer and reduce heat to medium-low. Allow sauce to thicken for 5-6 minutes.
- Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles.