I mixed up a batch of Swedish Meatballs last night but forgot to snap a picture, I was that hungry when I was done. I will do a post about them next time I make them. The mixture makes plenty of meatballs for a few meals, so I only cooked up a portion, putting the rest in a baggie for other things – such as stuffing banana peppers.
The Meat Mix
- 1/2 pound of ground pork
- 1 pound of ground beef, lean
- 1 egg
- 4 TBSP of bread crumbs
- 2 tsp of cardamom
- 1 tsp of fresh ground nutmeg
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 2 TBSP of dried parsley
Mix this all together and use it to order. I cut the tops off the peppers and cleaned them, heated them in the microwave for 15 seconds to soften them enough not to crack when stuffed. Stuffed the meat in, packing it in deeply, and putting the caps back on. I laid them on an ungreased pie plate and baked them 30 minutes in a 350° oven.
I served with a salad with some feta, olives, and Girard’s Greek Feta Dressing.
While the peppers were roasting, I cleaned a mango and put it in a magic bullet cup (you could use a blender), I squeezed the juice of half a lemon in with the mango and added 1/4 of plain yogurt. Adding a touch of fresh nutmeg, I whipped it until smooth, for a tart, fresh, summer drink.
Single Servings 