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Tag: ground pork

  • 30 Minute Meal Plan #7

    30 Minute Meal Plan #7

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Swedish Meatballs

    Swedish Meatballs

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    Swedish Meatballs are a favorite, and best of all, they’re easy to make.

    Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.

    Swedish Meatballs on a plate with noodles

    An Easy Weeknight Meal

    • They make a delicious main dish over potatoes, noodles, or rice; kids love them!
    • Use homemade or frozen meatballs.
    • Add mushrooms, onions, or sour cream if you’d like.
    pork , milk , spices , salt and pepper , bread crumbs , beef , flour , stock , butter , egg , soy sauce , and cream with labels to make Swedish Meatballs

    Ingredients in Swedish Meatballs

    Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.

    Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).

    Variations

    • If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
    • Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
    • If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
    adding ingredients to bowl to make Swedish Meatballs
    cooking meatballs to make Swedish Meatballs
    adding butter to pan to make Swedish Meatballs
    adding broth to pan to make Swedish Meatballs sauce

    How to Make Swedish Meatballs

    These all-purpose meatballs come out juicy and tender every time!

    1. Combine the meatball ingredients in a bowl and form meatballs (recipe below).
    2. Brown the meatballs in a large skillet and set aside.
    3. Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.

    Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.

    Swedish Meatballs on a spoon

    Serving Suggestions

    Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.

    Storing Swedish Meatballs

    • The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
    • Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.

    Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    A skillet of Swedish meatballs in sauce

    5 from 12 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Swedish Meatballs

    These Swedish meatballs are cooked in a creamy, mouthwatering gravy.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    Skillet on white background

    buy hollys book

    Prevent your screen from going dark

    • To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).

    • Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.

    • To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.

    • Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.

    • Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.

    • Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.

    *If you replace the beef stock with beef broth, you may need to add extra seasoning or a bit of bouillon.
    Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
    If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
    Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months. 

    Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Swedish Meatballs with a title
    Swedish Meatballs on a plate with noodles and writing
    pan of Swedish Meatballs with writing
    pan of Swedish Meatballs and plated dish with a title

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    Holly Nilsson

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  • Swedish Meatballs

    Swedish Meatballs

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    Swedish Meatballs are a favorite, and best of all, they’re easy to make.

    Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.

    Swedish Meatballs on a plate with noodles

    An Easy Weeknight Meal

    • They make a delicious main dish over potatoes, noodles, or rice; kids love them!
    • Use homemade or frozen meatballs.
    • Add mushrooms, onions, or sour cream if you’d like.
    pork , milk , spices , salt and pepper , bread crumbs , beef , flour , stock , butter , egg , soy sauce , and cream with labels to make Swedish Meatballspork , milk , spices , salt and pepper , bread crumbs , beef , flour , stock , butter , egg , soy sauce , and cream with labels to make Swedish Meatballs

    Ingredients in Swedish Meatballs

    Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.

    Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).

    Variations

    • If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
    • Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
    • If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
    adding ingredients to bowl to make Swedish Meatballsadding ingredients to bowl to make Swedish Meatballs
    cooking meatballs to make Swedish Meatballscooking meatballs to make Swedish Meatballs
    adding butter to pan to make Swedish Meatballsadding butter to pan to make Swedish Meatballs
    adding broth to pan to make Swedish Meatballs sauceadding broth to pan to make Swedish Meatballs sauce

    How to Make Swedish Meatballs

    These all-purpose meatballs come out juicy and tender every time!

    1. Combine the meatball ingredients in a bowl and form meatballs (recipe below).
    2. Brown the meatballs in a large skillet and set aside.
    3. Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.

    Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.

    Swedish Meatballs on a spoonSwedish Meatballs on a spoon

    Serving Suggestions

    Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.

    Storing Swedish Meatballs

    • The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
    • Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.

    Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!

    Swedish Meatballs on a plate with noodlesSwedish Meatballs on a plate with noodles

    5 from 2 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Swedish Meatballs

    These Swedish meatballs are cooked in a creamy, mouthwatering gravy.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    Skillet on white backgroundSkillet on white background

    Prevent your screen from going dark

    • To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).

    • Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.

    • To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.

    • Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.

    • Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.

    • Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.

    *If you replace beef broth with beef stock, you may need to add extra seasoning or a bit of bouillon.
    Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
    If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
    Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months. 

    Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Swedish Meatballs with a titleplated Swedish Meatballs with a title
    Swedish Meatballs on a plate with noodles and writingSwedish Meatballs on a plate with noodles and writing
    pan of Swedish Meatballs with writingpan of Swedish Meatballs with writing
    pan of Swedish Meatballs and plated dish with a titlepan of Swedish Meatballs and plated dish with a title

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    Holly Nilsson

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  • Tourtiere (Meat Pie)

    Tourtiere (Meat Pie)

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    This homemade Savory Meat Pie recipe is a hearty dish that can easily be prepared ahead of time!

    Tender potatoes, onions, and seasoned ground meat are all nestled in a buttery, flaky crust for a truly comforting meal.

    savory Tourtiere Meat Pie

    What is Meat Pie?

    A meat pie can come in many variations depending on location including a shepherd’s pie, cottage pie, kidney pie, or a “pasty”.

    This Canadian meat pie, known as tourtiere, is made with pork, beef, or often veal and while it’s a favorite year-round – we especially enjoy it at Christmas time! It has some warm spices, including a hint of allspice and cloves, that give its distinctive flavor. This version doesn’t contain vegetables; however, finely diced carrots or mushroomed can be added.

    ingredients to make Savory Meat Pie-Tourtiere

    Ingredients for Meat Pie

    Crust – For this recipe, you can use a store-bought double pie crust or a homemade pastry crust.

    Meat – I use a combination of ground beef and pork. Veal is a common addition as well, feel free to use all pork, all beef, or whatever you have on hand!

    Spices – Both savory and warm spices give this meat pie its traditional flavor.

    Potatoes – Mashed potatoes are key in this recipe as they help with consistency and make the filling hold together.

    top view of ingredients in a pan to make Savory Meat Pie-Tourtiere

    How to Make Meat Pie

    Making a homemade meat pie is easy.

    1. Peel and dice a potato and set it in water to boil. Mash per the recipe below.
    2. Meanwhile, brown the meat with garlic and onion. Stir in the mashed potato, spices, and broth.
    3. Place the meat mixture in a pie crust and bake until golden brown.

    Serve with a slice of homemade garlic bread and a fresh tossed salad or cucumber tomato salad for a yummy meal!

    process of making a Savory Meat Pie-Tourtiere

    Tips for the Best Meat Pie

    • To save time, use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later.
    • To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
    • Let the pie rest for 10-15 minutes to allow the juices to reabsorb and the pie to hold its shape better when sliced and served.

    Leftovers

    To Store: The best way to store a meat pie is to keep it in the pie pan, cover with foil, and store it in the refrigerator.

    To Reheat: Scoop a portion onto a microwave-safe plate and heat until piping hot.

    To Freeze: Cover it completely and label it with the date. Bake from frozen in the oven for up to an hour and 30 minutes or until it’s bubbly and the crust is browned.

    Savory Pie Recipes

    Did you enjoy this savory Tourtiere? Be sure to leave a rating and a comment below!

    Savory Meat Pie slice taken out of the pie to show filling

    4.96 from 122 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Tourtiere (Meat Pie)

    This easy meat pie has a hearty and delicious meat mixture that is baked inside a flaky pie crust!

    Prep Time 35 minutes

    Cook Time 1 hour 10 minutes

    Total Time 1 hour 45 minutes

    • Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.

    • While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.

    • Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.

    • Preheat oven to 425°F.

    • Line a deep-dish pie plate with the dough and add the meat pie filling.

    • Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.

    • Bake for 45-55 minutes or until bubbly and crust is golden.

    • To save time use a prepared pie crust and premake the filling. Or premake the entire pie and freeze (before baking) for later! Then just bake as directed.
    • To avoid bursting at the seams, cut slits into the top of the pie to allow steam to escape.
    • Let the pie sit for 10-15 minutes to allow the juices to reabsorb and the pie to better hold its shape when sliced and served

    Serving: 1slice | Calories: 558 | Carbohydrates: 36g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 742mg | Potassium: 557mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Main Course
    Cuisine American, French

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Tourtiere Meat Pie with a title
    baked Tourtiere Meat Pie with writing
    slice of Tourtiere Meat Pie with a title
    hearty Tourtiere Meat Pie and a slice on a plate with a title

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    Holly Nilsson

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  • Homemade Breakfast Sausage

    Homemade Breakfast Sausage

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    I love the flavor of breakfast sausage and it’s even better when it’s homemade!

    These homemade breakfast sausage patties have a savory blend of spices and add lots of delicious flavor to your morning plate!

    Casing-free, they can be shaped like patties or even cooked in a pan to add to breakfast casseroles.

    Breakfast Sausage patties on a plate

    Homemade Breakfast Sausage

    • Great Flavor: These homemade sausages are full of flavor
    • Make It Your Way: Adjust the spices to suit your taste. Make it mild, spicy, or even sweet by adding a tablespoon of brown sugar or maple syrup.
    • Any Time of Day: Sausage isn’t just for breakfast, it’s great in casseroles or even for appetizers.
    • Make it Lean: Use ground turkey or lean ground beef if you’d like.

    What Gives Breakfast Sausage Its Flavor?

    Pork has a little bit of fat and a mild flavor that pairs well with seasonings and spices. A blend of fennel, sage, and smoked paprika adds flavor to this homemade breakfast sausage.

    seasoning to make Breakfast Sausage

    How to Make Breakfast Sausages from Scratch

    1. Using your hands, combine all of the seasonings with ground pork in a large bowl.
    2. Cover and refrigerate for at least 2 hours or overnight.
    3. Divide the mixture into 6 equal patties and fry in a hot skillet.
    Breakfast Sausage before cooking on a plate

    We like to make the spice blend in advance and store it in a jar so it’s always ready to add to meat for a quick sausage! This is perfect to use in all kinds of recipes that call for sausage from breakfast strata to an omelette, or sausage breakfast casserole!

    Recipe Tips

    • For an even flavor, combine the seasonings first, and then add them to the ground pork.
    • Be sure to let the sausage mixture rest before cooking.
    • Cook sausage in the oven, air fryer or in a skillet.
    • Double the batch and freeze, this homemade breakfast sausage recipe is great for breakfast sandwiches.

    Storage and Reheating

    Keep cooked sausage in the fridge for up to 4 days, reheat in the microwave just until heated through.

    Patties are easy to freeze in zippered bags with the date labeled on the outside and they will keep about 2 months.

    Ways to Use Breakfast Sausage

    Homemade sausage patties are great alongside fried eggs or in breakfast sandwiches. It can also be browned in a skillet and added to casseroles or breakfast burritos.

    Did you make these Homemade Breakfast Sausages? Be sure to leave a comment and a rating below! 

    Breakfast Sausage on a plate

    4.95 from 35 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Homemade Breakfast Sausages

    These breakfast sausages are perfectly seasoned and so savory!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Chill Time 2 hours

    Total Time 2 hours 20 minutes

    Skillet on white background

    • Combine pork and all seasonings in a medium bowl. Mix very well.

    • Refrigerate at least 2 hours or overnight.

    • Divide meat into 6 patties, ½” thick.

    To Cook

    • Heat a skillet over medium heat.

    • Add patties (and a pat of butter if you’d like) and cook 4 minutes per side or until lightly browned.

    For a sweeter sausage, add 1 to 2 teaspoons brown sugar.
    For a spicy sausage, add 1/8 teaspoon cayenne pepper or extra chili flakes.
    To crush spices place them in a small sandwich bag and crush them with a rolling pin or meat mallet.
    Ground turkey can be substituted for some or all of the ground pork.

    Serving: 1patty | Calories: 201 | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 431mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast, Pork
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    cooked Breakfast Sausage on a plate with a title
    cooked Breakfast Sausage in a pan with writing
    close up of Breakfast Sausage with writing
    Breakfast Sausage in the pan and plated with a title

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    Holly Nilsson

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