Cheat Meal: Swedish Meatballs with Wilted Spinach

spinach leaves
spinach leaves

Swedish meatballs with wilted spinach. served over wide egg noodles, makes for a rich and filling dinner.

Adding the spinach during the last few minutes of cooking ensures that they stay bright and have texture, without being too tough.

Prep time: 10 minutes

Cooking time: 30 minutes

  • 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.