SwedishMeatballs

Greek Yogurt Swedish Meatballs with over Spinach Pasta

Greek Yogurt Swedish Meatballs over Spinach Pasta

Greek Yogurt Swedish Meatballs over Spinach Pasta

Ingredients

  • 1. ground beef - 1 1/2 lbs (if cooking extra meatballs for [Weekly Meal Plan|http://
  • 2. onion, white - (1) minced; store ½ of minced onion for day 5-shrimp with penne pasta
  • 3. spinach pasta - 1 lb
  • 4. cream of mushroom soup - (1) 10-14oz. can
  • 5. Oikos Organic Plain Greek Yogurt- (1) cup (half of 16oz. container)
  • 6. grape tomatoes - (1) pint, sliced into halves
  • STAPLES
    Meatballs:
  • 8. seasoned bread crumbs - 1 cup
  • 9. eggs - (2)
  • 10. season salt – 1 tablespoon
  • 11. olive or canola oil- ¼ cup
  • Sauce:
  • 12. milk - ½ cup
  • 13. paprika - 2 tbspns

Instructions

  1. In large mixing bowl combine ground beef, minced onion, seasoned breadcrumbs, eggs, and season salt
  2. Heat oil in large deep skillet over medium-high heat (unless using the Meatball Baker)
  3. Hand roll beef mixture into small 1½-inch meatballs
  4. Cook meatballs in batches in skillet, turning gently with a large spoon until all sides are brown, approximately 15-20 minutes total before transferring cooked paper towel lined plate to cool
  5. If making extra meatballs, store half of cooked meatballs for [Meatball Subs/http://tonispilsbury.com/meatball-subs]
  6. Pasta:
  7. Boil pasta in salted water until tender
  8. Before draining cooked pasta, use a glass measuring cup to scoop out about ¼ cup of cooking water to reserve
  9. Drain pasta and transfer to a serving bowl
  10. Add cooking water to pasta in bowl and toss
  11. Sauce:
  12. Combine soup, yogurt, milk and paprika in medium saucepan over heat medium heat until hot, approximately 3 minutes
  13. Serve spinach pasta individually topped with meatballs and Swedish sauce, garnish with sliced tomatoes
http://tonispilsbury.com/swedish-meatballs-over-spinach-pasta/

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