Tasty Swedish Meatballs

By David J. Stewart

Photo to right: Here's an actual photo of my own Swedish meatballs. You can see the delicious grilled onions.

Ingredients:

Instructions:

Mix all ingredients into large bowl. Sauté garlic and onion in wok or pan on medium heart until the onions just start to brown. I use 1-2 Tablespoons of extra virgin olive oil for sautéing the garlic and onions. When sautéed, add garlic and onion to mix in bowl.

Preheat frying-pan with enough extra virgin olive oil just to coat the pan. Take a small amount of the meatball mix and form a round ball by rolling meat between hands in a circular motion. Don't make the meatballs too big or the inside will have trouble cooking. I make my meatballs a little over an inch across.

Cooking Option:

Or you can fry flat meatballs in the George Foreman Grill if you want to let the grease drain out. I bought mine for around $30, for one or two people at most. They make great burgers or sandwiches. For standard round meatballs, use the frying pan. I always use my frying pan. But I did fry some meatball mix today on my George Foreman Grill and it was great.

Also, the great thing about meatballs is that you can add virtually anything from leftovers, various spices, meats and sauces for flavoring. You could use dry mustard spice instead of the Dijon mustard of you'd like. You can use bread crumbs, or just toast some bread and then crumble it with your hand. Some people like butter to add a little flavor instead of olive oil. For lower calories, skip butter and reduce amount of oil. I've never tried to bake these, but I'm sure it would work fine.

I like to sprinkle some Greek seasoning on my meatballs when done just to enhance the flavor. I use CAVENDER'S ALL PURPOSE GREEK SEASONING (a tantalizing taste treat; an ancient Greek formula). It's awesome seasoning to put on anything. I think most big grocery stores carry it. It'll be by the salt in the spices section. I also like LAWRY'S SEASONING.

This recipe makes about 3 dozens meatballs, so I freeze some of them and remove them when I'm ready to eat them. These are addicting. I ate some today with a pack of frozen spinach. I sprinkle some sharp cheddar cheese on my spinach when it's done in the bowl, which melts quickly over the hot spinach. Em, em, good!

My Swedish Meatballs Cooked in Frying Pan with Extra Virgin Olive Oil

Stew's Kitchen