Swedish-y Meatballs

We had no plans for dinner, so did some freezer diving. Found some old frozen meatballs, had some onions so decided to make Swedish-y Meatballs.

Ingredients:

• 1 pound meatballs (homemade or pre-made)
  (I only had 1 dozen small ones, so I added in a link of mild sausage)
• 1 onion, slice through ends
• 3 tbsp. butter (or 1/2 butter, 1/2 canola oil)
• 3 tbsp. flour
• 2 cups beef broth (you could use chicken broth)
• 1 cup Greek yogurt (or heavy cream, I used a scant cup yogurt and added more broth)
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg (I was out, so I used cloves)
• 1/2 teaspoon dried parsley
• salt to taste (maybe 1/2 teaspoon - only if you don't make up your broth from beef bouillion which I did...)
• 8 ounces of pasta (egg noodles would be best)

Instructions:

1. Saute meatballs in 1 to 2 tablespoons olive oil in a Dutch oven on medium until brown.
   (If the meatballs are thawed to start, remove after browned on all sides and cooked throughout. If they are frozen to start, push to the side side and continue to cook with the sliced onions.)
2. Saute onion in same pan for 12 minutes or so to a light golden brown.
3. Add in rest of oil/butter. Add in 3 rounded tablespoons flour, stir around until no white flour remains. (The onions and meatballs will soak some up.)
4. Slowly stir in the beef broth, about 1/2 a cup at a time.
5. Add in the pepper, allspice, and nutmeg.
6. Reduce to low, and simmer while you cook the pasta.
7. Stir in Greek yogurt and parsley to sauce, mixing to evenly combine.
8. Drain pasta, and stir into sauce.
9. Serve in bowls.

Carole's Notes:

We liked this. It reminded Doug of Beef Stroganoff. I liked it better than Ikea Swedish meatballs, which I find bland.

The recipe is adapted from https://therecipecritic.com/2016/08/the-best-swedish-meatballs/