Life has been very busy since the holiday season ended. Of course I’m feeding my family and making daily dinners. I just haven’t had the opportunity to blog the recipes I have been developing. The recipes are on many Post-its in my Recipe Journal. I need to light a fire under my fingertips and get typing.
Over the holidays, my friend and professional photographer, Lana was visiting and she gave me some great DSLR lessons. Since I take all my blog and Instagram pictures in ‘real time’ as I’m cooking my family’s dinner and the end plate is my dinner plate. She helped me with my camera settings, i.e. ISO, f-stop etc. and lighting for my night shoots in my kitchen and at my permanent staging table. What a wonderful difference from the iPhone pictures I was using previously on the blog. The pictures are visually more appealing and more professional. Check out Lana’s Facebook Viva Image Group – Photography and Videography Service
Tonight’s dinner, as with most of the 5 o’clock rush dinners, came to fruition at about 5pm ;) with what was available in the fridge and freezer. Swedish Meatballs smothered in gravy and served on a spaetzle is very comforting for a late January dinner. And it is very simple to whip up.
If you are a regular reader of the 5 o’clock rush, you will know that I stock pile a LOT of ingredients ahead and save leftover components in the freezer. The kids are disappointed when is no room for ice cream!
The caramelized onions were made ahead from previous recipe. Caramelizing onions are very time-consuming so when I make them I usually double up.
If you have leftover kale from your kale chips or salad, remove stems from cleaned kale and place in a Ziploc freezer bag and it can be chopped to add to soups or sauces
And the balsamic mushroom enhancers are also in the freezer from a previous adventure Flavour Enhancers for Future Recipes ** but with reduced balsamic vinegar for added flavour.
Check out my Instagram @the5oclockrush to see my daily dinners photos.
Swedish Turkey Meatballs with Spaetzle
Makes about 40 Mini Meatballs Serves 4-6
Mise En Place
- 1-500g pkge. Bechtle™ spaetzle or egg noodles
- 1 lb. extra lean ground turkey
- ½ cup breadcrumbs
- ¼ cup cooked caramelized onions *
- 1 egg
- 1 tbsp. balsamic mushroom enhancer **
- ¼ cup frozen kale or spinach, chopped ***
- 1 tsp. rosemary, stem removed and finely chopped
- ½ tsp. salt
- ½ tsp. black pepper
- 2 cloves garlic, finely minced
- ½ cup cooked caramelized onions
- 3 tbsp. flour
- 3 tbsp. butter or canola oil
- 3 cups chicken stock, homemade or terra packed
- 2 tbsp. balsamic mushroom enhancer
- 1 tsp. coarse grain Dijon mustard
- ¼ tsp. black pepper
- ½ tsp. salt
- green onions, sliced
- finely chopped rosemary
- fresh parsley, finely chopped
- olive oil or melted butter
- sour cream
Place a large pot of heavily salted water on the stove to boil.
In a large bowl, combine extra lean ground turkey, bread crumbs, egg, balsamic mushroom enhancer, kale, and cooked onion; season with salt and pepper. Using a wooden spoon or your ‘gloved’ hands, stir until well combined. Using a small spring-loaded ice cream scoop, fill scoop with mixture and form about 40 meatballs.
Using enough olive oil to coat the bottom of a 12-inch cast iron skillet. Add meatballs, in batches, and cook until all sides are browned, about 3-4 minutes. Transfer to a plate.
To make the gravy, melt butter in the same cast iron skillet. Add the finely minced garlic and caramelized onions. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add in the grainy mustard and balsamic mushroom enhancers. Season with salt and pepper, to taste.
Stir in meatballs, rosemary, sliced green onions and cook, stirring occasionally, until meatballs are cooked through and thickened, about 8-10 minutes.
Cook spaetzle according to package instructions.
Drain noodles, drizzle with olive oil and sprinkle with fresh chopped parsley.
Serve immediately, garnished with sour cream, if desired.
* To make a quick version of caramelize onions:
Caramelizing onions is a long slow process to develop the sweet, rich flavours which can take up to 90 minutes to prepare. This is a ‘cheater’ version.
Chop a large onion into a medium to fine dice.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become soft and rich brown colour, about 10-15 minutes. Add a little sugar to speed up the process.