The weather in the GTA is driving me nuts right now. Two weeks ago, we had some super sunny warm weather, it was 80° in my condo, and you best believe I wore my flip flops to the grocery store. I also took the bold step of moving my winter coats to the far side of the closet.

Well of course, this jinxed everything, and last week it was freezing, and I was back in all my winter gear. These weather fluctuations don’t just affect my wardrobe though, they also influence what’s up in my kitchen. Last week I had planned for lots of fresh salads and veggies when I was grocery shopping in my flip flops, but then the weather turned and I wanted cozy dinners again.

And here is where we meet Swedish Meatballs (although I actually made these earlier in the month, they are fitting for today’s cold, wet, dreary misery).  I haven’t actually eaten these at Ikea before, so I can’t really compare, but I love a good meatball and they just symbolize comfort food to me. I used ground turkey, and ate them over wild rice with sauteed mushrooms mixed in. 

As an aside, back in September when I was away on my work trip, eating vile hotel food for two weeks, I made a list of Fall/Winter dinners I *wished* I was eating. When I got home I started cooking my way through it, and made it to these Swedish Meatballs, before the weather got nice (or so I thought). It was this list that brought you the following great posts: Butternut Squash Soup, Arroz Con Pollo and Chicken & Waffles.  I’ll have to start my Spring/Summer dinner list soon…when the sun comes out again 🙂

Swedish Meatballs

Source: Food Network Magazine, October 2011

Yield: 4 servings (and this freezes pretty well too)

Ingredients

Meatballs

1/2 cup breadcrumbs

1 tbsp butter

1/4 cup minced onion

1 clove garlic, minced

1/8 tsp allspice

1/4 cup milk

1/2 tsp worcestershire sauce

1 lb ground beef (or turkey)

1 egg

Gravy

1 tbsp butter

1 tbsp flour

3/4 cup beef broth

1/2 tsp worcestershire sauce

2 tbsp whipping cream

+ parsley for decoration

Directions

1. Line a baking sheet with foil. Spray with non-stick spray.
2. For meatballs, get out a large bowl, and add the breadcrumbs. In a skillet, melt the butter over medium heat. Add the onion, garlic, allspice, 1 tsp coarse salt and 1/8 tsp pepper and cook until onions are soft, about 5 minutes.
3. Add the milk and w.sauce and bring to a simmer. Pour this mixture over the breadcrumbs and stir to make a thick paste (this sounds gross, but just go with it). Let cool for a few minutes, then add the beef or turkey and egg. Mix well (use your hands, but the best way), shape into meatballs and place on the baking sheet. Cover with plastic wrap and chill for an hour, then bake at 400 for 20 minutes.
4. For gravy, melt the butter in a skillet (I just used the same one as above) over medium heat. Add the flour and cook, whisking until smooth. Whisk in the beef broth and w.sauce and bring to a simmer. Add the cream and the meatballs, reduce heat to medium-low, and simmer until sauce thickens, about 10 minutes.
5. Serve over rice or noodles and sprinkle with parsely so it looks cute.