Swedish Meatball Pasta

8oz elbow macaroni

3/4 lb ground beef

3/4 lb ground pork

1/3 cup panko

2 large egg yolks

2 green onions, thinly sliced

3 tbsp chopped fresh parsley, divided

1/4 tsp ground allspice

1/4 tsp ground nutmeg

salt and pepper

1 tbsp olive oil

3 tbsp unsalted butter

1/4 cup flour

3 cups beef stock

1/3 cup sour cream

1. In a large pot of boiling salted water, cook pasta according to package directions; drain well.

2. In a large bowl, combine beef, pork, panko, egg yolks, green onions, 2 tbsp parsley, allspice, and nutmeg; season with 1 tsp salt and 1/2 tsp pepper. Mix until well combined. Roll into 1" meatballs.

3. Heat olive oil in a large skillet over medium-high heat. Add meatballs, cooking in batches. Cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined  plate and set aside. 

4. Melt butter in skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, 4-5 minutes.

5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes.

6. Stir in the pasta, remaining parsley, and sour cream, heating through, for 2-3 minutes. Salt and pepper to taste.

Notes: Try stirring in a little cream cheese on step 6 to increase creaminess?

(adapted from Damn Delicious)

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Beef with Snow Peas

1.5lb flank steak, trimmed of fat and sliced very thin against the grain 

1/2 cup low sodium soy sauce 

3 tbsp cooking sherry 

2 tbsp brown sugar 

2 tbsp cornstarch 

1 tbsp minced fresh ginger 

8oz fresh snow peas, ends trimmed 

5 whole scallions, cut into 1/2" pieces on the diagonal salt as needed (use sparingly) 

3 tbsp peanut or olive oil 

crushed red pepper, for sprinkling long grain rice, cooked according to package 

1. In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside. 

2. Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. 

3. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. 

4. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits. 

5. Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice. 

(adapted from Pioneer Woman)

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