Trying out magazine recipes so you don’t have to….
The Source: Bon Appetit Sept. 2011
- The Cooks: Oliver Lucky and Domesticity
- The Menu: Swedish Meatballs on Egg Noodles *only adaptation was using turkey in place of the pork because I have a terrible habit of trying to make things healthier
- The Background: 89 degree weather and Season 2 of The Killing
The Result:
Egg noodles, parsley and gravy
Swedish meatballs on egg noodles
The Verdict: Absolutely positively worth it! The balls were tender, the gravy was divine and the spices gave it oomph. It was lovely. And I’m sure it would have been even lovelier if we had made this when it was actually cold outside to maximize its “comfort food” quality.
But why? With all the beautiful food in the world? Okay, it’s true: who doesn’t love a meatball and a noodle (pasta) when it’s cold outside.
I am an unabashed lover of all meat in ball form! I can’t help it, it’s in my blood. And these would be awesome for a game night or something (smaller of course) because they really were delicious!
Can’t wait to try them!
You’ve made me hungry for IKEA’s Swedish meatballs — with lingonberries!
Yummm lingonberries! I am half Swedish so I like to think my obsession with IKEA is just in my blood!
Cool!