Beef & Barley Pie

Barley has a storied history that extends well beyond the beef and barley soup. It’s Canada’s fourth largest crop, after wheat, canola and corn, and is an ancient grain that has been grown and consumed for thousands of years. In North America, barley is used for pet food, as a malt for brewing beer, and what it’s perhaps most famous for, as an ingredient in soup. But its applications go far beyond these examples. This is Canada’s homegrown wholegrain. Dried, it lasts for months. Ground, it makes a cake-like bread. Cooked, it triples in size and provides an ample amount of fiber. Its nutty flavor blends well with winter vegetables.

The beef-barley combination is a classic that is cooked in many households across the globe. Usually, it comes up in the form of either soup or stew but today I’m incorporating the combo in a ‘pie’ with potatoes.

Beef & Barley Pie is a rustic dish with plump barley and tender beef. It’s savory and satisfying with flavors that are reminiscent of the classics. This is a ‘no fuss’ easy to make meal.

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Beef & Barley Pie
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Course Main Dish
Cuisine American
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Instructions
  1. Preheat oven to 350 F. Butter a DEEP 9-inch pie pan. Set aside.
  2. Place half of the butter in a large skillet over low heat & sauté leek, onion & mushrooms for 5 minutes or until softened. Transfer to a plate & set aside.
  3. Add olive oil to pan, increase heat to high. When oil is hot, add beef & brown. Transfer to a separate plate. Add garlic & barley to pan, season with salt & pepper & cook for 1 minute then return beef to pan & stir to combine.
  4. Place half the potatoes in base of pie pan. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of pie, the overlap remaining potatoes on top. Pour in beef broth & sprinkle with thyme. Cover with foil & bake for about 2 hours.
  5. Remove from oven, top with grated cheese, return to oven & bake uncovered for 15 - 20 minutes or until pie is golden. Remove from oven & serve with a vegetable of choice.

Garlic Bread Meatball Bombs

HAPPY LABOR DAY!

Although, we have not officially reached the first day of fall (Sept. 23), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.

Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.

Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year. So, whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.

Meatball bombs are a round homemade ‘hot pocket’. They have everything in them you need to make a great tasting meal. Serve two bombs per person. That means each person gets two meatballs, two dinner rolls, lots of sauce, and some gooey, cheesy goodness. Serve these with a simple side salad to round out the entire meal.

Speaking of Hot Pockets, I’m sure most everyone has tried them at some time since they have been around for over 40 years.

Probably the one lasting memory if you have,  is you know that the first bite of the microwavable, molten-in-the-middle meal will burn at least three layers clean off the roof of your mouth.

The frozen creations known as Hot Pockets were created by two Jewish Iranian brothers Paul and David Merage, who immigrated to the United States from Tehran. In 1977, the Merage brothers founded Chef America Inc. and set out to create a portable sandwich whose dough would actually retain its crispness after a few minutes in the microwave. Their creation, which debuted in 1980, was called the Tastywich, but it didn’t last long with its original name. By 1983, after some recipe tweaking, the Tastywich had a new name and Hot Pockets officially hit the market.

History aside, if you’re looking for some flavorful garlic bread meatball bombs, this is just the dish for you! And, you have the choice to use a lot of prepared ingredients from your grocery store, or you can make them all from scratch. There are options for both types in this recipe.

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Garlic Bread Meatball Bombs
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Dinner Rolls
Garlic Butter
White Sauce
Servings
Ingredients
Dinner Rolls
Garlic Butter
White Sauce
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Instructions
Dinner Rolls
  1. Dissolve yeast & sugar in lukewarm water & allow to sit a few minutes until frothy. Add oil, salt, & 2 1/2 cups flour, beat until smooth. Stir in enough remaining 1/2 cup flour to form a stiff dough..
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover: let rise in a warm place until doubled, about an hour.
  3. Punch down the dough. Divide the dough into 18 pieces. Pinch the ends of each dough piece together in the center. Place seam side down. Use the palm of your hand to gently roll each dough ball until smooth and round.
  4. Place the dough balls in a parchment lined baking dish. Cover & allow rise until doubled in size, about 30 minutes.
  5. Preheat the oven to 350F.
  6. Lightly brush with egg wash. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
Meatballs
  1. Preheat oven to 350 F.
  2. In a large bowl, combine all ingredients for the meatballs & mix well. Divide mixture into 18 meatballs & place on a foil lined baking tray. Bake 35 minutes or until meatballs are cooked through. Remove from oven & set aside.
White Sauce
  1. In a saucepan, cook butter & flour until bubbly. Slowly add broth & cream; boil for a FEW minutes, add soy, salt & pepper. Set aside.
Assemble & Bake
  1. Hollow out the top of each roll with a sharp knife. The hole will need to be slightly bigger than the meatballs, but not so deep that you puncture the bottom.
  2. Set the rolls into a 9×13" baking pan which has been coated with non-stick cooking spray. Set aside.
  3. Whisk together garlic butter ingredients. Using the back of a teaspoon, liberally smear the holes of the dinner rolls with the garlic butter. Use all of the butter evenly into each dinner roll.
  4. Spoon about a tablespoon of the prepared sauce into each of the hollowed out dinner rolls. Place a cooked meatball into each hole. Top each meatball with the remaining sauce mixture. Evenly distribute the cheese over each of the dinner rolls. Sprinkle on the Italian seasoning.
  5. Bake for 10-12 minutes, or until the cheese is melted and bubbly. Remove from oven.
  6. Using a sharp knife, slice between each dinner roll. Garnish with parsley if you wish.
Recipe Notes
  • For a QUICK & EASY meal use:
  • 12 (store bought) dinner rolls
  • 12 frozen meatballs, cooked
  • FOR SAUCE: 
  • 1/2 cup dried tomato paste
  • 2 cups marinara sauce
  • 1 Tbsp olive oil
  • NOTE: I found for the original recipe it was easier to make the meatballs & sauce first, then the rolls. Just a suggestion!

Beef Stroganoff French Bread

The original recipe of beef stroganoff did not include paprika or mushrooms, but both are a popular variation on the theme, as is the practice of serving beef stroganoff over egg noodles.

In the 50s and 60s, the famous stroganoff saw quite a bit of popularity in North America, but with the passage of time the image was marred by the availability of canned cream of mushroom soup and poor cuts or pieces of meat that were ‘slopped’ over cooked noodles or rice and is served in school cafeterias.

This dish saw so much popularity, it actually became an iconic food and cuisine. But unfortunately, it was this cafeteria version of this delicious dish that everyone in North America came to associate with the name.

As with so many dishes as time passes, every variation adds a different twist on the classic. In Australia and the UK, the recipe of beef stroganoff is quite similar to that of North America and is simply eaten with rice.

In the British restaurants, beef stroganoff is cooked to a creamy consistency and then served with a white wine while the authentic or original stroganoffs, which are similar to red stews, are generally served with scoops of sour cream.

In Portugal & Brazil, beef stroganoff is better known as ‘estrogonofe,’ and is cooked with tomato paste, beef strips or dices, with mushrooms, onions and with heavy whipped cream.

Chicken Stroganoff, made with the strips of chicken breast is also famous in Brazil, which is known as ‘fricassee,’ and it is served with crispy straws of potatoes & white rice. In Sweden, sausage stroganoff is more common.

Some other variations of beef stroganoff are also made with canned sweet corn, with ketchup and wine. This dish is also served creatively in crepe fillings or as toppings for all kinds of pizzas and with baked potatoes.

I’m making our beef stroganoff with ground beef as well as some of the classic ingredients. Instead of serving it with French bread, we are having it inside the French bread.

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Beef Stroganoff French Bread
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Instructions
  1. In a saucepan, heat olive oil over medium heat. Sauté mushrooms with 1 tsp salt & pepper; add thyme. Cook until mushrooms are golden, approximately 4 minutes. Remove from pan & set aside.
  2. Preheat oven to 350 F.
  3. To the saucepan, add butter, onions & garlic & sauté 2 minutes. Add ground beef & cook until browned, approximately 4 minutes. Add flour, paprika & remaining 1 tsp salt. Add beef broth, sour cream & mustard; mix thoroughly & add reserved mushrooms.
  4. Fill hollowed French loaf with stroganoff & top with shredded cheese. Place on a foil lined baking sheet & bake for 20 minutes until cheese is golden & melted.
  5. Sprinkle with sliced green onions & serve immediately.

Mushroom Barley Soup w/ Mini Meatballs

Beef barley soup is a classic old-world dish, and it’s been simmering away in pots for centuries, probably as long as people have been making soup. It just makes sense ~ the little white pearls of barley add lovely texture, as well as extra nutrition and satisfying bulk, all important things when you’re trying to make dinner out of a pot of soup. For an added bonus, barley’s natural starch thickens the soup as it cooks.

Beef Barley Soup is classic comfort food that you can make on the stove or in the crock pot. The soup has roots in the Jewish communities of Eastern Europe. Mushrooms were popular in these cold-weather countries because they could be harvested, dried, and stored for later use.

Barley was also plentiful and easy to grow in the Eastern European climate, making it a common addition to hearty winter dishes like soup. Barley’s history goes back even further; in fact, it is arguably the world’s first and most ancient, cultivated grain.

As far as the meatballs, texture can be an issue. If the meatball is too wet, it will disintegrate when cooking in soups. If it is too dry, it will lose its flavor and potentially break up into pieces. Using the right amount of liquid or eggs for the mix to keep them moist, but equally so, enough breadcrumbs or flour to bind them adequately. Remember, you can never get enough seasoning, so don’t be gentle with it, and use spices and herbs liberally.

One of Brion’s favorite soups has always been mushroom beef barley, so now seems a good time to make some.

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Mushroom Barley Soup w/ Mini Meatballs
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Instructions
  1. In a large saucepan, combine the broth, water, barley & thyme. Season with salt & pepper; bring to a boil. Cover & cook over low heat until the barley is nearly tender, about 18 minutes.
  2. In a large skillet, heat oil. Add the mushrooms & shallot, season with salt & pepper; cook over high heat until tender and browned, about 8 minutes.
  3. In a medium bowl, combine the ground beef, egg, bread crumbs, cheese, 1/2 teaspoon of salt & 1/4 teaspoon of pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls.
  4. Add the meatballs & mushrooms to the soup. Simmer over moderate heat until the meatballs are cooked through & the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup & serve in bowls with sour cream.

Smoked Gouda Pork Chops w/ Caramelized Onions

Today, March 21, our family celebrates the birth date of my father. Although he left this earth many years ago, I have so many memories of the wonderful childhood I enjoyed due to the parents I had. As my life unfolds, I realize more each day the impact having had a strong role model has made on my life. The word ‘thank you’ is so inadequate.

This meal seems so fitting to have today in honor of my father’s birthday. I’m sure he would have loved it. Brion & I seem to have a natural affinity to smoked cheeses. I had first thought I would make some pork chops stuffed with smoked gouda & bacon but then the caramelized onions started were calling me ….

Smoked Gouda is a semi-hard to hard, cow’s milk cheese which is creamy and mild with a natural smoked flavor and rich musky aftertaste. The rind is typically brown rather than the yellow rind on the unsmoked version. Only cheese exposed to real smoke may be called ‘smoked’. Cheese that has only had liquid smoke added to it must be labeled with ‘smoke flavor’.

Smoking cheese imparts a unique flavor, everything from the intensity of the heat or kind of wood chips used, can effect the flavor outcome. Every part of the process, no matter how small it may seem, has some bearing on the final taste of the product.

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Smoked Gouda Pork Chops w/ Caramelized Onions
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Instructions
  1. Preheat oven to 350 degrees F
  2. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper then dredge in 1 cup flour; shake off excess flour and place pork in skillet.
  3. Sauté pork for 3 minutes on each side then place pork in a baking dish. Sprinkle 1 teaspoon paprika over pork.
  4. Clean skillet and add 2 tablespoons oil; heat over medium-high heat. Add onions and brown sugar; sauté for 15 minutes or until brown and tender. Add garlic and sauté for another minute. Add the remainder 1 tablespoon of paprika. Place onions and broth over pork. Cover with foil and bake until pork is tender, about 35 to 45 minutes.
  5. Remove pork from oven and use tongs to transfer pork to plate; cover plate with foil. Reserve onion and liquid content from baking dish.
  6. In a large saucepan, over medium heat, melt butter. Add 4 tablespoons flour and cook for 4 minutes or until flour just starts to brown. Whisk in reserved contents from baking dish and half-and-half. Whisking constantly, bring to a boil, about 5 to 8 minutes, or until thick. Remove from heat and whisk in Gouda cheese. Season with salt and pepper.
  7. Transfer pork to plates and spoon sauce over pork.

Beef Stew w/ Cornmeal Dumplings

Dumplings mean different things to different people. Wrap veggies, meat, seafood in dough or just leave them plain …. bake, boil or fry them. Dumplings are what your mother made and that is what you love and consider true comfort food.

The other thing that makes them amazing is that they aren’t necessities …. just pure culinary luxury, there to just enhance the meal.

The dough for most dumplings, has always been based either on cereals such as oats, wheat, corn, etc. or on one of the vegetables from which bread dough can be made from, like potatoes.

Originally made by shaping small portions from a batch of bread dough before specific mixtures were developed. I recall my mother making a big cast iron pan full of dumplings for us on her bread baking day. Its strange how a little ball of dough can evoke such a wonderful memory.

Being a lover of ‘all things corn‘, I decided to make some cornmeal dumplings for our beef stew today. Their still ‘dumplings’, right!!

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Beef Stew w/ Cornmeal Dumplings
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Beef Stew
Cornmeal Dumplings
Servings
SERVINGS
Ingredients
Beef Stew
Cornmeal Dumplings
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Instructions
Beef Stew
  1. In a large saucepan, heat 2 tsp oil. Stir fry beef in 2 batches until browned. Transfer to Dutch oven pot, cover & keep warm.
  2. Heat remaining 2 tsp oil in saucepan, add onion & garlic; cook until tender crisp & browned. Add spices; heat & stir for 1-2 minutes.
  3. Add flour & 1/2 cup beef broth to onion mixture; stir for a few minutes to blend. Add beef, remaining broth, carrot, celery & salt. Bring to a boil, reduce heat to simmer, cover & cook about 30-40 minutes, until beef is tender.
Cornmeal Dumplings
  1. While your stew simmers, combine cornmeal, flour, baking powder, baking soda, salt, cheese & green onion in a mixing bowl & set aside. In another bowl whisk the yogurt, eggs, oil.
  2. Preheat oven to 350 F. When stew meat is tender, combine wet dumpling ingredients with dry ingredients, stirring batter until blended. (If you wish, you can transfer tender stew into individual ramekins or a casserole dish at this point).
  3. Roughly drop scoops of the cornmeal batter onto each filled ramekin (or casserole). Place them onto a baking tray & cook in the oven for about 20 minutes or until dumplings test done.

Belgium Meatballs w/ Sour Cherries

This is an example of great classic Belgium cuisine. Sweet, sour and savory all in one dish! It seems, in Europe alone, many countries have their own special version of meatball dishes, from Swedish and German meatballs in brown or white sauce to Italian meatballs with their classic red sauce.

Although meatballs are a staple of Belgium home cooking, you will find a variety of different recipes throughout the country.

Boulets a la Liegeoise, (a traditional Belgium meatball originating from the city of Liege), are a blend of ground beef and pork, eggs, some bread crumbs, salt, pepper and a bit of nutmeg. That’s it …. no fusion cooking, bells and whistles. Just good, plain food made special with a tart cherry sauce.

I just couldn’t resist making a variation of these since Brion & I have our own little cherry tree in our back yard.

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Belgium Meatballs w/ Sour Cherries
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Instructions
Meatballs
  1. Preheat oven to 350 F. Lightly grease a baking tray.
  2. In a large bowl, combine all meatball ingredients & mix well. Measure out 20 meatballs, approximately 40 gm each, & place on the baking tray.
  3. Bake for 35-40 minutes, or until meatballs are cooked through.
Cherry Sauce
  1. Measure cherry juice & cornstarch into a dish to combine.
  2. In a small saucepan, heat cherries & add cornstarch mixture. Stir until sauce thickens, add honey & stir again.
  3. Remove from heat. Drizzle over meatballs or serve on the side. Serve hot.
Brown Sauce
  1. In a saucepan, melt butter; add flour to make a roux. Cook, stirring constantly for 2-3 minutes.
  2. Slowly add beef broth, stirring until sauce thickens. Season to taste.
  3. Serve as an alternate to the cherry sauce with Belgium meatballs.

Corned Beef & Potato Cabbage Rolls

Stuffed cabbage is a humble food and probably originated , as most comfort food has, from leftovers. Common place in Russian, German, Irish, Hungarian and Slovakian cooking, cabbage is an ingredient that is filling and inexpensive.

Readily available, this cold season crop is the under-appreciated cousin of brussel sprouts. There’s nothing particularly mysterious, alluring or exotic about it. Cabbage’s distinctive odor might have something to do with its unpopularity. When cooked, it has a pungent and pervasive, slightly sour, sulfur-y smell.

All that aside, cabbage becomes buttery soft when cooked. This allows its wide and sturdy leaves to be used as wraps for soft fillings. Any type of ground meat can be used, seasoned with garlic, onions and spices. Additional ingredients may include rice, breadcrumbs, barley, eggs, dried fruit, nuts, veggies, dried or fresh mushrooms, etc. The ‘sauce’ for baking stuffed cabbage, varies widely by cuisine.

These cabbage rolls are the full meal deal’, all rolled up in one …. corned beef, cabbage, mashed potatoes and cheese. Yum!

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Corned Beef & Potato Cabbage Rolls
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Cabbage
Filling
Sauce for Baking Cabbage Rolls
Servings
SERVINGS
Ingredients
Cabbage
Filling
Sauce for Baking Cabbage Rolls
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Instructions
Cabbage
  1. Place about 1-inch of water in a large kettle. Using a sharp knife, Cut the thick stem out of the bottom of the cabbage head leaving all of the leaves intact. Place the cabbage head into the pot of water. Cover the pot & bring the water to a boil. Steam the cabbage for 15 minutes. Once the cabbage is steamed, remove it from the pot & place it on a plate to cool.
  2. Preheat oven to 400 F. Grease an 8 X 8-inch baking dish.
Filling
  1. In a large bowl, combine 'pulled' (cooked) corned beef, mashed potatoes, egg, mustard, parsley, salt & pepper. Mix well & set aside.
  2. Gently remove 15 (there will be a few extra in case of any that tear) cooled outer leaves from the cabbage head. Set them aside. Chop a cup of the remaining cabbage & add it to the filling mixture. Mix well.
  3. Lay a one cabbage leaf on a cutting board, with the stem facing towards you. Cut out the tough bottom section of the vein in the leaf, creating a V-notch. Place roughly 1/4 cup of the filling at the center of the leaf (around the tip of the notch). Roll the bottom (cut side) of the leaf up over the filling. Fold the two sides in. Continue rolling away from you to wrap the filling tightly in the remaining leaf.
  4. Place roll in baking dish. Continue with the remaining filling & leaves, creating two rows of 5 rolls each in baking dish.
Sauce
  1. In a small dish, whisk together beef broth & flour until no lumps remain. Pour over cabbage rolls. Cover the dish tightly with aluminum foil & bake in preheated oven for 30 minutes.
  2. Remove from oven & sprinkle top of the rolls with Swiss cheese. Cover & allow to sit for 5 minutes. Nice to serve with some RYE BREAD STICKS.
Recipe Notes
  • If you prefer not to cook your own corned beef, just purchase a thick piece of 'deli' corned beef, using forks you can easily 'pull' the meat apart that's needed in this recipe.

Loaded Hasselback Potatoes

Hasselback potatoes are a type of potato dish, not a variety of potato. In their simplest form, hasselback potatoes are nothing more than whole potatoes cut in such a way as to resemble a fan or accordion when roasted. The outside of the potato becomes crisp and brown while the inside is soft & creamy.

This Swedish dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. You might say, they are a cross between baked and roasted potatoes. What distinguishes the two is the way the potato is prepared for roasting. The potato, which may or may not be peeled, is cut into very thin slices but without completing the cuts, leaving all slices connected along the bottom of the potato. As the potato cooks, the individual slices separate slightly and give the finished dish its distinctive look. The original recipe drizzles them with melted butter and seasons with salt & pepper which creates their crispy exteriors.

Over time, many variations have been made and are simply products and preferences of the individual preparing them. It is the slicing and roasting that distinguish the dish as hasselback potatoes rather than the variations on seasonings or toppings.

Today, I’m doing a ‘loaded’ version, taking it from a side dish to the main course.

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Loaded Hasselback Potatoes
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Instructions
Potatoes
  1. Preheat oven to 350 F. Make a row of deep cuts in each potato from end to end, they should be just under 1/4-inch apart. Take care not to cut the potatoes all the way through. See 'Recipe Notes' below.
  2. Place the potatoes in a casserole dish, brush them with melted butter & sprinkle with salt & pepper on top. Bake potatoes for an hour OR until TENDER but crispy. Allow potatoes to cool a little then place a small piece of cheese in each gap. Set casserole with potatoes in it aside.
Filling
  1. In a saucepan, heat 1 Tbsp oil & add onions & garlic; saute for a few minutes then add beef & continue to cook until meat is no longer pink. Drain any extra oil/fat from saucepan. Stir in tomato paste (if using) & beef broth; simmering until liquid has been reduced so only a small amount remains.
Bechamel Sauce
  1. In a heavy saucepan, melt butter. Stir in flour & cook, stirring constantly, until bubbly, about 2 minutes. Add hot milk, continuing to stir as the sauce thickens. Bring to a boil; add salt & pepper to taste, lower the heat & cook, stirring 2-3 minutes more. Remove from heat.
Assembly / Baking
  1. Divide the filling between the potatoes, which should still be in the casserole dish. Pour the sauce evenly on top & sprinkle with Parmesan cheese. Place the casserole back in the oven (350 F) for another 30 minutes.
Recipe Notes
  • The secret to making hasselback potatoes is to use a large wooden spoon. Place the potato onto the spoon & cut thin slices across the potato. The edges of the wooden spoon will stop the knife from cutting all the way through the potato.

Swedish Meatball & Potato Casserole

No doubt, since we have just finished the 2019 Christmas season, you enjoyed some Swedish meatball hors de ouvers. Personally, I love the little morsels so I thought it would be interesting to turn them into a main course casserole.

I have heard the question asked as to what the difference between Italian and Swedish meatballs is. First of all, the meat blend of ground beef, veal and pork are the main players in both styles. The difference comes in the ratio of each meat being used. While both varieties include ingredients such as minced onion and milk soaked bread or crumbs, the seasoning in these two iconic meatballs differs greatly. Swedish meatballs traditionally use spices such as allspice, nutmeg, white pepper and ginger while Italian calls for grated Parmesan, garlic, parsley, fennel seed and oregano.

Another ingredient that is most always used in Swedish meatballs is mashed potatoes. Size is important … Italian meatballs (other than in soup) are quite large whereas Swedish are generally like a hearty teaspoon full.

When it comes to sauce, this is a big part of the flavoring component that sets them apart. Swedish meatballs are cooked in a cream gravy made with beef broth whereas Italian meatballs are served in a tangy, bright red tomato sauce.

All that being said, it brings me back to my casserole. It combines all the ingredients of the Swedish meatballs put uniquely together in a casserole and topped with a mozzarella cheese. Perfect January meal!

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Swedish Meatball & Potato Casserole
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Course Main Dish
Cuisine American, European
Servings
Ingredients
White Sauce
Potatoes
Course Main Dish
Cuisine American, European
Servings
Ingredients
White Sauce
Potatoes
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Instructions
White Sauce
  1. In a saucepan, cook margarine & flour until bubbly then slowly add broth & cream. Gently boil for a few minutes; add soya sauce, salt & pepper. Remove from heat & set aside.
Potatoes
  1. Boil potatoes in salted water until tender but not overcooked; cut into 1/2-inch slices. Arrange them on the bottom & sides of a 8-inch round baking dish.
Meatballs
  1. Preheat oven to 375 F. In a bowl, combine all meatball ingredients & form into balls. Arrange them over the slices of the potatoes on the bottom of baking dish. Use the remaining potato slices to create 'walls' between each meatball.
  2. Pour white sauce into each meatball 'pocket'. Sprinkle entire dish with grated mozzarella cheese. Bake 45 minutes or until meatballs are cooked & cheese is golden.
Recipe Notes
  • You can definitely use whatever ratio of meat combo you prefer or just use one one type, your choice.