Hello friends! It's been a while since I shared a recipe, and I have some knockout Swedish meatballs I want to tell you about. These little guys have amazing texture and flavor, and are super easy to make. Here we go!
The Lineup:
2 lbs. ground turkey
1/4 cup dried minced onion
1/2 cup Panko breadcrumbs
2 egg yolks
1/4 tsp allspice + 1/4 tsp nutmeg
2 tbsp. parsley, chopped + more for garnish
salt & pepper, to taste
1/4 cup butter
1/3 cup flour
4 cups beef stock
3/4 cup sour cream
Egg noodles, cooked to serve
The Play-by-Play:
1. Preheat oven to 375 degrees Fahrenheit, line cookie sheet with aluminum foil.
2. Combine turkey, onion, Panko, yolks, spices, parsley, salt & pepper in a large bowl.
Roll meat mixture into 1 1/2 in. balls, place on tray. Bake 20 minutes.
3. While meatballs are cooking, melt butter in large skillet. Add flour to melted
butter, whisking 1-2 minutes. Slowly add stock, whisking constantly. Simmer about
3 minutes, until slightly thickened. Add sour cream and whisk to combine.
4. Take meatballs out of the oven, place directly into sauce. Cover and simmer 10
minutes.
5. Serve meatballs over egg noodles, top with extra sauce and parsley. Enjoy!
I wish you all the best,
Erin
Hello friends! I was recently scouring Pinterest for new dinner ideas, and a recipe for taco-topped baked potatoes caught my eye. I decided to take it one step further and double bake them, and it was a total success. I thought I'd share this new creation with you, because it's really just too good to keep to myself.
The Lineup:
4 large baking potatoes, scrubbed clean
Olive oil (about 4 tsp)
Salt & pepper
1 lb. ground turkey (ground beef works just as well)
1 packet taco seasoning
4 tbsp butter
9 scallions, chopped (I like the green tops, but use what you like)
Mexican blend shredded cheese (no measurement, it's whatever looks good to you)
Additional taco toppings (guacamole, sour cream, salsa, lettuce, tortilla chips, etc.)
The Play-by-Play:
1. Preheat the oven to 400 degrees Fahrenheit. After cleaning the potatoes, poke
holes in them with a fork to release steam.
2. Place each potato on a large square of tin foil (I did this on my kitchen table so I
could spread them out and do them all at once), and drizzle about 1 tsp of olive oil
on each. Sprinkle each with salt and pepper, then rub oil and seasonings into skin,
just until coated. Snugly wrap each potato in the foil and place on a baking tray (I
also lined this with foil to save time later). Bake about 1 hour (this will depend on
the size of your potatoes, so just make sure they're soft to the touch before taking
them out).
3. While the potatoes are baking, fully cook and crumble your ground turkey. Once
cooked, prepare with the taco seasoning as directed. Once done, turn off heat and
cover.
4. Allow potatoes to cool in the foil about 5 minutes, then carefully remove foil and
place potatoes on foil-lined baking tray (I lined the same one I baked the potatoes
on) and cool another 5 minutes. Carefully cut each potato in half lengthwise and
face up on the tray.
5. In a large bowl, place butter, scallions, salt, and pepper. Carefully scoop out the
insides of the potatoes, leaving a small amount in tact to hold the shape, and place
the rest in the bowl, which will melt the butter. Mash up until smooth, and refill
the potato skins with the mash, smoothing out the tops.
6. Scoop taco meat (about 1/4-1/3 cup each) onto the potatoes, and top with
shredded cheese. Place back in the oven until cheese is melted.
7. Serve and top with additional toppings. Enjoy!
I wish you all the best,
Erin
