Meatballs with a twist | BrainerdDispatch.com | Brainerd, Minnesota

Meatballs with a twist

Posted: May 2, 2012 - 4:18pm

Meatballs and gravy served over hot mashed potatoes is always such a filling and satisfying evening meal. I ran across a recipe a few weeks ago in one of my old, old cookbook’s that I hadn’t made for a long time for Swedish Meatballs. They have a little different twist to them as the recipe calls for instant coffee granules mixed into the mixture that gives the meatballs a pleasant flavor. The next day we enjoyed meatball sandwiches.

Swedish Meatballs

Serving size: 6-8

1/2 cup chopped onion

1 beaten egg

1 1/2 cups soft bread crumbs

1 1/4 teaspoon salt

Dash nutmeg

1 1/2 pounds ground beef

1/4 pound ground pork

1 teaspoon instant coffee

crystals

3 tablespoons butter

1 cup light cream

1/4 cup finely-snipped parsley

dash pepper

Dash ginger

1 1/4 cups water

Chicken bouillon

Cook onion in one tablespoon of the butter or margarine until tender. In mixing bowl, combine egg and half of the cream; stir in cooked onion, bread crumbs, parsley, salt, pepper, nutmeg, ginger and meats. Mix well by hand, form into balls. Brown and cover one hour. Add chicken bouillon to water for gravy and addition cream at the end.

Chocolate Oatmeal Cake with Coconut Pecan Frosting

1 cup rolled oats

1 1/2 cup boiling water

1/2 cup (1 stick) margarine

1 1/2 cups sugar

2 eggs

1 cup flour

1/2 cup powdered baking cocoa

1 teaspoon soda

1 teaspoon salt

1 teaspoon vanilla

Icing:

1 cup powdered sugar

2 cups flaked coconut

2 tablespoons margarine

1/2 cup milk

1/2 cup pecans

Mix oats and boiling water. Set aside to cool. Cream margarine, sugar and eggs together. Add oat mixture and remaining ingredients, beating until smooth. Bake in a greased 9- by-13-inch pan for 35 minutes at 350 degrees. Top with icing recipe. To make icing, add ingredients to medium saucepan and boil until thick, about six minutes. Pour over cooled cake.

Hot Cheese Dip

Serving size: Makes two cups

1 pound pasteurized process

cheese spread, cut into cubes

1/4 cup milk

1/2 cup picante sauce

Chopped fresh tomatoes,

optional

In heavy saucepan, over low heat, combine all ingredients; stirring frequently until cheese is melted. Serve warm with taco chips. *When ready to serve, I keep the mixture warm in my small crockpot.

GARY’S TIP: To clean blenders and such, fill the container halfway with hot water and a couple of drops of dish detergent. Cover and blend; rinse and dry.

FOOD FOR THOUGHT: Recipe for making up after a quarrel: It takes two.