Meal Plan Monday: March 19th, 2012

Pulled Pork Sandwiches with Broccoli Slaw (Another Mikie creation. I am going to pay attention this time so we don't have to wait for his recipe!)

Tuscan White Bean Soup {Crock-Pot}

English Muffin Pizzas

Baked Ziti

Stir Fry

Tortilla Soup

Quesadillas

Swedish Meatballs
Adapted from Alton Brown's recipe

2 slices Udi's Gluten Free white bread
1/4 cup milk
3 tbsp butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
1 1/2 lbs ground beef
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup gluten free flour
3 cups beef broth
1/4 cup whole milk

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch cast iron over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground meat, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using your hands, shape the meatballs into 1in rounds.

Heat the remaining butter in pan over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked (160deg), decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the milk and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.