Leave it up to the Slacker Extraordinaire to figure out how to make Swedish meatballs without actually making meatballs. With an enormous amount of left over mashed potatoes to use up and no desire whatsoever to cook, this is what we made for supper the other night. It was so good that I may never make real meatballs again.
Swedish Shortcut
1# ground beef
1 medium onion, chopped
12 oz can evaporated milk
1/4 c dry bread crumbs*
1/2 t. salt
1/4 t. pepper
2 t. beef bouillon (or 2 cubes)
1 1/2 c. water
2 T. flour
Cooked mashed potatoes, rice or noodles
Brown meat and onion in a large skillet. While meat is cooking, mix together remaining ingredients in a bowl. When meat is thoroughly cooked, pour milk mixture into skillet and continue simmering over medium heat, stirring occasionally, until gravy thickens. Serve over mashed potatoes, rice or noodles.
*I used Shake n Bake instead~an ingredient that I do not usually keep on hand. Several packages were given to me and it worked well for this.
**Posts may be a bit sketchy over the next few days as winter colds are rampaging through my household.
Sounds good - I'm sure my boys would like it, actually.
ReplyDeleteWe have an icky cold-thing over here, too. Bleh.
Get well, my friend. :-)
I like the term 'Slacker Extraordinaire'!
ReplyDeleteHope you all feel better soon! :o)
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