On October 28th, we celebrate one bib overall wearing wonder bun’s birthday. My handsome little farmer turns forty-two today. In honor of his special day, I will share one of his favorite meals with you. My little darling is a meat eater. Clarification, he is a red meat eater. If we have chicken, he calls it the vegetables of the meat world. If we have fish, he considers it a personal insult. He likes pork, and he likes beef. The only vegetable he eats without complaint is a potato, but that’s not really a healthy vegetable, especially if one loads it up with butter and sour cream. No, healthy eating is not one of my husband’s concerns or goals.
Eric and The Bean both love meatballs. It doesn’t matter what kind of sauce is put on them; if it is meat in a ball form, they are happy. One of Eric’s favorite meals is Swedish meatballs. GramBarb makes the best Swedish meatballs. I’m not sure what she does differently, but they always taste better than anything I make. Unfortunately, she doesn’t have a recipe she follows. It’s just a pinch of this, a touch of that with no measurements. I will share with you my version of Swedish meatballs.
2 lbs. Ground Beef
2 TBLS. Parsley
2 TSP. Minced Garlic
2 Cups Bread Crumbs
1 Cup Beef Broth
2 Cans of Campbell’s Cream of Mushroom Soup
2 Cups Beef Broth
1 Can Mushroom Stems and Pieces
Combine the first six ingredients in a large mixing bowl. I use my hands to mix thoroughly.
Using an ice scoop to create uniform-sized balls, scoop the beef mixture and shape them into meatballs.
Place formed meatballs into a slow cooker and turn to low setting.
Combine Campbell’s Mushroom Soup and beef broth in a medium bowl. Whisk until it’s smooth and lump free, then add mushroom stems and pieces.
Pour the mixture over the meatballs and cook on low for six to eight hours.
I serve this with mashed potatoes, carrots, and pickled beets.
On this lovely last Friday in October, and the birthday of one of my favorite people in the whole wide world, stay safe, be smart, enjoy the recipe, and keep washing your hands.