ingredients

• 1 pkg grass fed meatballs (fresh, not frozen!)
• 1 pkg (~3 cups) fresh baby spinach leaves
• 1 1/2 cup beef stock
• 1 medium yellow onion, very thinly sliced
• 4 tbs sour cream
• 1 1/2 tsp each, salt & pepper
• 2 tsp fresh parsley, finely chopped
• 1 tsp thyme
• 1/2 tsp each, allspice & nutmeg
• 2 bay leaves
• 3 tbs flour
• 3 tbs butter, room temperature
• 3 tbs olive oil
• 1 tbs garlic paste
• 1 tbs beef base
• 1 tsp dried mustard
• 1 pkg wide egg noodles

cooking instructions

• Heat 2 tbs olive oil and 1 tbs butter in a heavy bottomed skillet; add onions and stir periodically until the onions caramelize (turning slightly dark at the edges, where the body of the onion is translucent); this takes about 10 minutes
• Once the onions are caramelized, add the meatballs; sear on all sides
• Preheat the oven to 375 degrees
• Add the dry spices, salt, pepper to the skillet; stir for 1-2 minutes, until the spices get aromatic
• Incorporate beef base into the skillet
• In a small skillet, heat butter and flour, mixing until the flour browns slightly; add stock and mix until the gravy becomes smooth
• Add the gravy to the meatball mixture, cover the pan and put into the oven for 15 minutes
• While the meatballs finish in the oven, heat a large stock pot filled with salted water; when at a rolling boil, add egg noodles
• Remove meatballs from the oven, stir in parsley and sour cream until the sauce is glossy and smooth
• Serve immediately

Variations: If you want to take the extra time to make Swedish meatballs from scratch, use a 50/50 beef/pork mixture. Do not overwork the meat, or the meatballs will be tough. For each pound of meat mix, add 1 large egg (well beaten) and 3/4 cup Panko bread crumbs. Season the meatballs with 1 tsp each, salt & white pepper.