cooking · Dinner

Dinner At The Bork Bork Fork! Not So Swedish Meatballs

With one last bag of Nate’s Meatless Balls in the freezer, I was looking for inspiration. Well, it wasn’t having meatballs at IKEA this past weekend I can tell you 😉 So I channeled this instead:

Food Fight – Muppisode on Disney Video

There isn’t much more comforting than meatballs and pasta, enrobed in a thick gravy! (At least to me…)


Not-So-Swedish Meatballs


  • 1 package “meat”balls
  • 2 Tbsp olive oil
  • 24 ounces crimini or white button mushrooms
  • Pinch fine sea salt
  • 1 small onion, diced
  • 2 Tbsp olive oil
  • ¼ cup all-purpose flour
  • 3 cups mushroom broth
  • ¼ cup milk
  • 1 Tbsp dried or fresh parsley
  • Ground black pepper
  • 12 to 16 ounces dry pasta


Bring a large pot of salted water to boil, cook pasta as directed on package, drain.

Meanwhile, prepare meatballs according to package directions, preferably where bakes (so they will be crispy on the outside).

Heat a large skillet over medium-high, add in oil, mushrooms and a pinch of sea salt. Saute until turning golden. Add in onion, saute until onion is tender. Set vegetables aside in a bowl.

Return skillet to heat, reduce to medium. Add in oil and flour, whisk until flour is golden. Slowly whisk in broth, until smooth. Let come to a boil, whisking often. Once thickened, add in milk, parsley and black pepper to taste. Add vegetables in, heat through. Add in hot pasta, toss to coat.

Take off heat, plate with meatballs.

Serves 4 to 6.

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