Cedar Planked Nacho Cheese Doritos

I had a big time hankerin’ for some Doritos the other day. I was craving that classic crunch and flavor. Well, sorta. I was craving a little something different too. So I made some cedar planked nacho cheese Doritos. I didn’t go crazy with the cedar. After all I’m not making salmon here. I just wanted to add a little crunch and to kick the flavors up a bit. And boy did I ever get what I was lookin’ for!

Cedar Planked Nacho Cheese Doritos

Flavors And Crunch Enhanced

Cedar planked nacho cheese Doritos get a nice little roast, and little char to them. The cedar aroma is there, but it’s light. Perfect. There’s just a slight taste of cedar to the chips. The nacho cheese flavor that we all love is still there but it’s stronger. Better. Hot off the grill, these little bites of heaven disappears in seconds.

Make Extra. You’ll Need Them.

You’ll definitely want to make several planks of these. Nice thing is that they take only minutes too make, so you can always just toss some more chips on the same plank over and over. I think you can get at least four good batches of chips on a single soaked plank before needing to soak it more.

Also try my cedar planked Twinkies.

Cedar Planked Nacho Doritos
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5 from 1 vote

Cedar Planked Nacho Cheese Doritos

Nice and crispy, with a hint of cedar smoke.
Course Snack
Cuisine Main
Keyword cedar plank, tortilla chips
Prep Time 1 hour
Cook Time 5 minutes
Servings 4
Calories 147kcal

Ingredients

Instructions

  • Soak plank (or planks if you need more than one) in water for at least 1 hour.
  • Fire up your grill to medium-high heat, around 400 F.
  • Place the plank over indirect heat. Add the chips. Close the lid.
  • Let the chips grill for 2-5 minutes. Check them at least once. If they start to turn dark brown or char on the edges, remove them.
  • Let cool slightly before serving.

Notes

Note: If you prefer a stronger cedar flavor and aroma, place your soaked plank over direct heat for a few minutes first. Get a nice char on the plank. Then move it to indirect heat and add the chips.

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 196mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.3mg

Nutritional values are approximate.

Baked Bacon and Cheese Stuffed Mushrooms

These baked bacon and cheese stuffed mushrooms are the perfect baked appetizer. Tender mushrooms that still have a little ‘bite’ to them. The cheese mixture is fantastic. Three different cheeses and a little seasoning combine with bacon and bell pepper for bite after bite of deliciousness. I say ‘bite’, but if you use small mushrooms you can pop these little treats into your mouth like popcorn. Sure, I did.

Baked Bacon and Cheese Stuffed Mushrooms

Make Ahead For Easy Party Treats

You can pre-make these baked bacon and cheese stuffed mushrooms by doing steps 1-8 then refrigerating the mushrooms for later. Then, when you’re ready to finish them, remove them from the fridge and let come to room temperature for 30 minutes before transferring to a hot oven to cook and heat thoroughly. I’ve found that you can make them up to 24 hours ahead of time and they’ll be fantastic. Of course you can easily double or triple the recipe if you’re serving a larger crowd.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Baked Bacon and Cheese Stuffed Mushrooms
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Baked Bacon and Cheese Stuffed Mushrooms

These are the perfect easy appetizers.
Course Appetizer
Cuisine American
Keyword mushroom, stuffed
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 159kcal

Ingredients

  • 8 ounces mushrooms 12-16 small whole mushrooms
  • 4 tablespoons butter melted
  • kosher salt to taste
  • 4 ounces cream cheese softened
  • ½ cup Parmesan cheese shredded or grated
  • ¼ cup Mozzarella cheese shredded
  • 2 slices bacon (plus more for garnish if desired) cooked, chopped very fine
  • ¼ small green bell pepper (plus more for garnish if desired) chopped very fine
  • cayenne pepper to taste
  • paprika to taste
  • parsley chopped, for garnish, if desired

Instructions

  • Preheat your oven to 400 F. Spray a small baking dish with non-stick spray.
  • Clean the mushrooms and remove the stems.
  • Dip the mushrooms cap-side down into the butter and place onto the baking dish cap-side up.
  • Pour the remaining butter into the baking dish.
  • Sprinkle the mushrooms with salt. Bake 10 minutes. The mushrooms should just be soft and most of the water in them should be cooked out.
  • Remove from the oven. Shake any remaining liquid out of the mushrooms into the pan and place them cap-side down.
  • In a medium bowl, combine the cream cheese, Parmesan, Mozzarella, bacon, bell pepper and a pinch or so of cayenne. Add salt to taste.
  • Using a small spoon, gently fill each mushroom with the cheese mixture. Mound it up high. Return to the pan.
  • Sprinkle tops of the mushrooms with paprika.
  • Transfer the pan to the oven and cook 15-20 minutes or until the stuffing is hot.
  • Garnish with more bacon, bell pepper and parsley if desired and serve.

Nutrition

Calories: 159kcal | Carbohydrates: 3g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 283mg | Potassium: 190mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 0.3mg

Nutritional values are approximate.

Easy Homemade Peanut Butter Ice Cream

If you’re a peanut butter-aholic, this easy homemade peanut butter ice cream is for you. In no time at all you can enjoy delightful spoon after spoon of this delicious, creamy, smooth peanut butter flavor-packed treat. You seriously could not find an easier recipe for a fantastic ice cream. This will satisfy the peanut butter lover in you!

Easy Homemade Peanut Butter Ice Cream

Customize Your Ice Cream

You could embellish this easy homemade peanut butter ice cream. If you wanted to, that is. You don’t have to. I thought it was fantastic made just as the recipe states. It’s creamy delicious and packed with peanut flavor. But, I can see wanting to add a little crunch or something else maybe. Perhaps a few handfuls of toasted peanuts. That’d be good, for sure. And a good drizzle of chocolate syrup? That’d take it way over the top!

I use my lil Cuisinart ice cream maker for this and all the ice creams that I make at home. It keeps me in the ‘easy’ mode because it’s easy to use and easy to clean. All I have to do is make sure that I put the freezer bowl into the freezer a good day ahead so that it gets super cold.

Easy Homemade Peanut Butter Ice Cream
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5 from 1 vote

Easy Homemade Peanut Butter Ice Cream

Creamy delicious and packed with peanut flavor.
Course Dessert
Cuisine American
Keyword homemade ice cream, peanut butter
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12
Calories 223kcal

Ingredients

Instructions

  • Place all ingredients into a food processor.
  • Process until creamy smooth.
  • Add mixture to your ice cream maker and process per manufacturer's directions (usually 20-25 minutes). Freeze overnight before serving.
  • Makes about 1 1/2 quarts.

Nutrition

Calories: 223kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 106mg | Potassium: 166mg | Fiber: 1g | Sugar: 17g | Vitamin A: 190IU | Vitamin C: 0.5mg | Calcium: 66mg | Iron: 0.3mg

Nutritional values are approximate.

French Onion Dip Popcorn

Now that it’s a bit cooler out, Sunday afternoons have become our ‘movie time’. We curl up on the sofa and find a classic movie we’ve both always wanted to see. And that means we need a snack to go with it. This French onion dip popcorn was the ideal bowl of crunchy delicious goodness for our latest film choice, Rebel Without A Cause. Quite frankly, I’m not sure which was better. The popcorn or the film!

French Onion Dip Popcorn

Better Than The Dip

You betcha, French onion dip popcorn is packed with that classic dip flavor. A little onion flavor. A little beef bouillon. A bit salty. But hey, don’t stop there. You need more crunch! More onion flavor! Oh yes, bring in the French fried onions! And don’t be shy with them!

Oh. It probably doesn’t need to be mentioned but, yeah, you’re gonna have onion breath.

Also try my Cheetos popcorn.

French Onion Dip Popcorn
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5 from 1 vote

French Onion Dip Popcorn

Packed with that classic dip flavor!
Course Appetizer
Cuisine American
Keyword popcorn
Prep Time 15 minutes
Cook Time 5 minutes
Servings 6
Calories 1918kcal

Ingredients

Instructions

  • If using bagged pre-popped popcorn, spread the popcorn out onto a large baking sheet and place in a pre-heated 350 F oven for 5 minutes to warm the popcorn.
  • Transfer popcorn to a large bowl.
  • Combine the butter and soup mix and drizzle over the popcorn.
  • Add the French fried onions and stir to combine and coat well. Serve immediately.

Nutrition

Calories: 1918kcal | Carbohydrates: 335g | Protein: 48g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 268mg | Potassium: 1202mg | Fiber: 56g | Sugar: 4g | Vitamin A: 350IU | Calcium: 25mg | Iron: 13mg

Nutritional values are approximate.

Old Fashioned Shrimp Dip

I absolutely could not get enough of this old fashioned shrimp dip. My wife made this for the Superbowl. When she brought it out I admit I might have made a face. That ‘what is that?’ face. But I grabbed a cracker and dug in and wow! What a great dip! Fantastically creamy rich, but with the tang of cocktail sauce, this dip packs in tons of flavor and of course my favorite, shrimp!

Old Fashioned Shrimp Dip

Classic Greatness

I think this old fashioned shrimp dip is perfect just as it is. And it’s perfect for a crowd, too. You could, though, substitute crab for the shrimp. I’d be ok with that. Specially since I’m a crab addict in addition to being a shrimp addict. It’s a great dip either way. Just grab lots of crackers!

Old Fashioned Shrimp Dip
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4 from 1 vote

Old Fashioned Shrimp Dip

Try making this dip with crab instead!
Course Appetizer
Cuisine American
Keyword dip, old fashioned, shrimp
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 69kcal

Ingredients

Instructions

  • Combine the cream cheese, onion, lemon juice and Worcestershire sauce in a small bowl.
  • Spread mixture out evenly onto a 7" platter or serving dish.
  • Drizzle half of the cocktail sauce over the cheeses mixture and, using the back of a spoon, spread out evenly to the edges.
  • Pat the shrimp dry and chop coarsely. Sprinkle over the top of the dip mixture.
  • Drizzle with the remaining cocktail sauce and spread out evenly.
  • Sprinkle with green onions and serve.

Nutrition

Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 78mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

Jalapeno Popper Pigs in a Blanket

We like to make something new to snack on each New Year’s eve. And we’re always up for something with a little kick, a little spiciness. Like pretty much everyone, we’re fans of the classic pigs in a blanket treat. But, it needs a bit of a tweak to make it a little different and bring in the heat. These jalapeno popper pigs in a blanket are just as easy to make as the favorite. Each bite has just the right amount of spiciness to it. They’ll make your lips tingle in a good way!

Jalapeno Popper Pigs in a Blanket

Easy. Quick. And Delicious.

Making jalapeno popper pigs in a blanket isn’t meant to be a stressful task. They don’t take that long to prepare. About as long as they’ll take to disappear, really. If you don’t cut the jalapenos into 24 perfectly-shaped equally-sized pieces, don’t fret. There’s no need to panic if you don’t get the dough cut into 24 lovely triangles. And hey, if you can’t roll them each up to look all the same… who cares? They’re delicious! You’ll love them just like we did!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Jalapeno Popper Pigs in a Blanket
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5 from 1 vote

Jalapeno Popper Pigs in a Blanket

Kicked-up version of the classic party treat!
Course Appetizer
Cuisine American
Keyword pigs in a blanket, spicy
Prep Time 15 minutes
Cook Time 14 minutes
Servings 24
Calories 100kcal

Ingredients

  • 4 ounces cream cheese at room temperature
  • 1 cup sharp cheddar cheese shredded
  • 1 tablespoon fresh lime juice
  • 3 large jalapeno peppers stemmed
  • 24 Hillshire Farm Lit'l Smokies
  • 8 ounce refrigerated crescent roll dough
  • 1 large egg lightly beaten
  • 1 tablespoon milk
  • kosher salt

Instructions

  • Line a large baking sheet with parchment paper.
  • In a small bowl, mix together the softened cream cheese, cheddar and lime juice.
  • Cut each jalapeno in half lengthwise. Remove the seeds and any membrane. You will have 6 pieces.
  • Cut each jalapeno half in half again lengthwise. You will have 12 pieces.
  • Cut each jalapeno slice in half in the middle (not lengthwise). You will now have 24 pieces.
  • Spoon about 1 good teaspoon of the cheese mixture onto each jalapeno piece. Push a mini sausage into the cream cheese.
  • Open the crescent roll dough and tear into triangles. Cut each triangle into 3 strips, starting at the small pointed end and then cutting upwards. to the larger end. You'll end up with 24 thin triangular pieces of dough.
  • Place a jalapeno-cheese-frank on the large end of one of the small triangles and roll it up to the smaller end. Transfer to the parchment paper-lined baking sheet seam-side down. Repeat with the remaining franks, leaving about 1" of clearance between each one.
  • Place the baking sheet into the fridge for 10 minutes.
  • Meanwhile, preheat oven to 375 F. Also whisk together the egg and milk in a small bowl.
  • Remove tray from fridge and brush the tops of each pastry bite with the egg wash. Sprinkle with a bit of the salt.
  • Bake 12-20 minutes or until golden brown.
  • Let rest 5 minutes before transferring to a platter and serving.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 215mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.3mg

Nutritional values are approximate.

Copycat Burger King Chicken Nuggets

It’s not that I was searching for a recipe for copycat Burger King chicken nuggets. I was looking for any great recipe for chicken nuggets. It didn’t have to be a BK knock-off (though that it is a plus). The nuggets just needed to be tender, juicy and flavorful. And not soggy. Oh, please, no soggy nuggets! Well, I got everything I wanted in these nuggets. I loved them. They’re my go-to nuggets from now on, that’s for sure!

Copycat Burger King Chicken Nuggets

Great From The Freezer, Too

I made these copycat Burger King chicken nuggets as part of a test. I wanted to see if it was possible to make great, tender chicken nuggets at home, freeze them and then reheat them later. They had to still be tasty and moist when I re-heated them. They had to be better than the frozen nuggets I can buy at the store. And they were. These nuggets passed every test I had. I can now keep a big bag of pre-cooked (in my Fry Daddy fryer) homemade nuggets in my freezer, ready for lunch in just minutes. I just pop them into a preheated air fryer or oven for 10 minutes and boom! It’s time to eat!

Substitute Italian bread crumbs for a little different flavor.

Copycat Burger King Chicken Nuggets
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5 from 1 vote

Copycat Burger King Chicken Nuggets

Reheat the nuggets in an air fryer or oven.
Course Appetizer or Main
Cuisine American
Keyword chicken nuggets
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 1030kcal

Ingredients

Instructions

  • Cut the chicken breast into bite-sized pieces.
  • In a large bowl, combine the flour, granulated garlic, salt and pepper.
  • Add in the chicken pieces and stir to coat well. I prefer to use my hands for this, ensuring that each and every piece is coated evenly in the mixture.
  • In a medium bowl, whisk together the egg and milk.
  • In another medium bowl, stir together the breadcrumbs and salt and pepper to taste.
  • Heat a few inches of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating you can prepare the nuggets for frying.
  • Working in batches, remove the chicken pieces from the flour mixture and shake off an excess.
  • Transfer the chicken to the bowl containing the egg mixture. Turn the pieces to coat well.
  • Shake off any excess and transfer the chicken pieces to the bowl containing the breadcrumbs.
  • Turn the pieces to coat well. Get all sides.
  • Fry chicken pieces 2-3 minutes per side, turning once. Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain.
  • Serve with your favorite dipping sauce.

Notes

These nuggets can be frozen and reheated at a later time. I put the frozen nuggets into an air fryer at 365 F for 10 minutes to reheat them.

Nutrition

Calories: 1030kcal | Carbohydrates: 131g | Protein: 78g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 338mg | Sodium: 3475mg | Potassium: 1312mg | Fiber: 7g | Sugar: 10g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 10mg

Nutritional values are approximate.

Copycat Bubba Gump Far Out Dip

This is not your usual spinach dip. Not even close. Not by a mile. This copycat Bubba Gump Far Out dip is flat-out amazing. So many great flavors, all in each and every bite. Ooey-gooey cheese. Crispy vegetables. This dip doesn’t weigh you down. Even though this dip is not thin, it’s still light and very delicious. You’ll want more and more. So, make a double batch or more, specially if you’re taking it to a get-together.

Copycat Bubba Gump Far Out Dip

Drain Those Artichokes!

Make sure you drain your artichokes well before making this copycat Bubba Gump Far Out dip. This dip is on the thick side and it needs to stay that way. If you don’t drain the artichokes the dip will end up runny. Served hot, each bite of this dip delivers on taste and creaminess. We’ve eaten at several Bubba Gump restaurants. If we’re in the mood for an appetizer, this is eat. Well, ok, some times I get a shrimp appetizer, but I mean… it’s Bubba Gump, you have to get shrimp!

Copycat Bubba Gump Far Out Dip
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5 from 1 vote

Copycat Bubba Gump Far Out Dip

A fantastic twist on spinach dip!
Course Appetizer
Cuisine American
Keyword copycat, dip
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 58kcal

Ingredients

Instructions

  • Preheat oven to 350 F. Lightly spray a 9" x 9" baking pan with non-stick spray.
  • Combine all ingredients except for the chips and crackers in a large bowl. Mix well. Transfer to the baking pan and cover with foil.
  • Bake for 20 minutes or until the cheese has melted. Serve immediately.

Nutrition

Calories: 58kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 499mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 0.1mg

Nutritional values are approximate.

Copycat KFC Honey Barbecue Chicken Strips

These copycat KFC honey barbecue chicken strips are the best I’ve ever had. They’re even better than the best ones I’ve ever dreamed of. The batter is delicious, frying up crazy crunchy good. The chicken has that perfect bite, too. The batter doesn’t all come off with each bite. The meat is tender and juicy. And then there’s the sauce. Perfectly sweet with a hint of smokiness. The sauce is crazy good. This is one of the most finger-licking-ly good dishes ever.

Copycat KFC Honey Barbecue Chicken Strips

Small. Big. Make ‘Em Your Way.

I cut my chicken pieces pretty large when I made these copycat KFC honey barbecue chicken strips. You can cut yours smaller if you prefer. You can even cut them into nugget-sized pieces. But the smaller they are, the more batter you’ll need. Just something to keep in mind.

No Fancy Sauce Required

I used Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce to make the sauce. It has the perfect consistency and flavor to make the base for what ends up being one of the best BBQ sauces you’ll ever have. I can guarantee you that it’s also fantastic on wings and ribs. You can use your favorite store-bought sauce as the starter. If you don’t start with a smoky-flavored sauce you can always add more liquid smoke.

Copycat KFC Honey Barbecue Chicken Strips
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5 from 1 vote

Copycat KFC Honey Barbecue Chicken Strips

Fabulously crunchy and tasty!
Course Appetizer or Main
Cuisine American
Keyword BBQ, chicken fingers
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 384kcal

Equipment

Ingredients

For the chicken

  • 2 pounds chicken breast or chicken tenders, cut into small strips or bite-sized pieces

For the dredging (double if cutting your chicken into small pieces)

For the sauce

Instructions

For the sauce (make first)

  • Heat a medium saucepan over low heat. Add all of the sauce ingredients and stir.
  • Bring to a low simmer and keep simmering for 20 minutes, stirring often, until the sauce is slightly thick.
  • Reduce heat and keep sauce warm until ready to use.

For the chicken

  • Preheat oven to 350 F. Line a baking sheet with foil and spray lightly with non-stick spray.
  • Heat 3-4" of oil to 350 F in a deep fryer or Dutch oven.
  • Combine the flour, salt and pepper in a shallow bowl or pie plate.
  • Pour the buttermilk into another shallow bowl or pie plate.
  • Working in batches if needed, coat the chicken pieces in the flour mixture.
  • Shake off any excess and then place into the buttermilk. Turn to coat.
  • Shake off any excess and return the chicken to the flour to coat again.
  • Shake off any excess and place in the hot oil. Fry 8-12 minutes until golden brown. Small pieces take less time. Thicker, larger pieces will take the full 12 minutes.
  • Remove to a paper towel-lined plate to drain.
  • When all of the chicken pieces are fried, brush them with the BBQ sauce and place on the foil-lined baking pan.
  • Bake for 10 minutes to set the sauce.
  • Remove and serve.

Notes

The smaller you cut your chicken pieces, the more buttermilk and flour mixture you’ll need. You may want to double the recipe for the dredging if you like your chicken strips small.

Nutrition

Calories: 384kcal | Carbohydrates: 54g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 842mg | Potassium: 597mg | Fiber: 1g | Sugar: 18g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg

Nutritional values are approximate.

Swedish Meatballs

I got this recipe for Swedish meatballs from our neighbor. She made them for one of her daughter’s high school graduation party. I knew as soon as the aroma hit me that I needed the recipe. It’s a family recipe and those are always the best. Hopefully I did it justice.

I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger. I made a beef mushroom sauce and served the meatballs over egg noodles. It definitely was a delicious meal.

Swedish Meatballs

Great Appetizers. That Don’t Last.

If you plan on serving these Swedish meatballs as appetizers just toss them into a slow cooker along with some gravy and keep on low heat, stirring every so often. Well, actually you probably won’t have to stir them because they won’t last that long at all.

I ran across this little gadget the other day. I don’t have one (yet). But everyone seems to love it and it sure would make making a ton of meatballs easier!

I think lean ground beef is best for making the meatballs. You end up with a firmer meatball, and you end up with less yuck in the pot. You know what I mean. Specially if you’re going to keep them in a slow cooker for a long time.

Also try my Salisbury meatballs.

Swedish Meatballs
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5 from 1 vote

Swedish Meatballs

I decided to serve these Swedish meatballs as a main dish but they certainly are just as fantastic as appetizers. The meatballs are packed with warm flavors: nutmeg, cinnamon and ginger. 
Course Appetizer or Main
Cuisine American
Keyword meatballs, Swedish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 182kcal
Author Based on a recipe from our neighbor

Ingredients

For the meatballs

For the sauce

Instructions

For the meatballs

  • Combine all ingredients. Form into 1-2 ounce meatballs depending on large you want them.
  • Transfer to baking sheets and place under your oven broiler, rotating every few minutes, until browned.
  • Make the sauce (see below).
  • Transfer the meatballs to the skillet containing the sauce. Cover and simmer 15-20 minutes, or if serving as an appetizer transfer the meatballs and gravy to a slow cooker and cook on low for 4 hours or until the meatballs are cooked through.
  • If the gravy gets too thick while the meatballs are cooking stir in a bit more beef broth.

For the sauce

  • Add the onion to a large skillet over medium heat and saute for 2-3 minutes until starting to turn golden.
  • Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
  • In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.

Nutrition

Calories: 182kcal | Carbohydrates: 10g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 616mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 3mg

Nutritional values are approximate.