My friend Anna gave me a recipe for meatballs... almost like Swedish Meatballs, I guess... and we made them tonight! Anna's father-in-law, her kiddos Opa, gave her this recipe and it is something their family makes a lot.
We tried it tonight - and let me tell you... we'll have it again! Sorry I dropped the ball on the pictures, but I can honestly say I've not even seen my camera since Kyle came home from the NASCAR race. So, I got a picture of the end result with my phone... LOL... hey, at least it's A picture and not NO picture, right?!
OK... here goes... this is how we made Opa's Meatballs. Anna's instructions were a little different, but this is how we made it.
1 cup white onion, diced
1 tsp garlic, minced
2 Tbsp butter
10-15 frozen meatballs (depending on family size, about 3 per person)
2 cans Cream of Mushroom soup
1 tsp Worcestershire sauce
1 tsp red wine vinegar (Anna uses red wine)
1/2 tsp dried thyme
1 pkg Farfalle pasta
Saute onion and garlic in butter until translucent in large pan or chicken fryer. Add frozen meatballs and coat in butter. Cover pan with lid and let simmer 3-4 minutes. Add both cans soup, Worcestershire sauce, red wine vinegar, dried thyme and Tabasco. Mix well, turn heat to medium-low and let it simmer and cook 5 minutes. Turn heat to low and continue cooking 20-25 minutes. Reserve 1/3 cup pasta water and add if needed. We added it right before tossing pasta in mixture. Serve with garlic bread!
So easy and SO yummy!
Again... cell phone pic... LOL... but a pic is a pic!