Tater Tot Hotdish

1-1.5 lbs ground beef

1 onion, chopped

4 garlic cloves

1 Tbs minced fresh thyme

1.5 tsp salt

1.5 tsp pepper

3 Tbs flour

1.5 c whole milk

1.5 c chicken broth

1.5 c grated Parmesan cheese

1 c frozen peas

1 c frozen corn

2 lbs. frozen tater tots

Adjust oven rack to upper-middle position and heat oven to 450 degrees.  Combine beef, onion, garlic, thyme, salt, and pepper in a Dutch oven.  Cook over medium-high heat until nearly all the liquid has evaporated, 25-28 minutes, stirring occasionally and breaking up meat with a spoon.

Stir in flour until fully incorporated and cook for 1 minute.  Stir in the milk and broth and bring to simmer, scraping up any browned bits.  Cook until mixture is slightly thickened, about 3 minutes.  Off heat, stir in Parmesan.  Transfer mixture to a 9 x 13 baking dish.  Sprinkle peas and corn evenly over the beef mixture.  Lightly arrange tater tots in an even layer over top, but do not press in the mixture.  Bake until tater tots are deep golden brown and filling is bubbling, 35-38 minutes, rotating dish halfway through baking.  Let cool for 15 minutes before serving.  Eat with ketchup or BBQ sauce.

From Cook's Country

Swedish Meatballs

 Meatballs:

1/2 c plain breadcrumbs

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp garlic powder

1/2 tsp salt

1 lb. ground pork

1 lb. ground beef

2 large eggs, lightly whisked

Gravy

8 Tbs butter, divided

8 Tbs flour

4 c beef broth

2 tsp Worcestershire sauce

1/4 tsp nutmeg

2/3 c heavy cream

1/2 tsp pepper

2 Tbs chopped fresh parsley (optional)

Serve with mashed potatoes (or egg noodles) and cranberry sauce.

In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt.

Add the pork and beef to a large bowl.  Lightly whisk the egg, then add it to the bowl with the meat.  Lastly, add the breadcrumb mixture.  Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.  Divide and shape the meat into 32 meatballs, about 1.5 Tbs each.

Add 2 Tbs butter to a large skillet and heat over medium.  When the butter is melted and foaming, add the meatballs.  Cook for a minute or two on each side, or until well browned.  The meatballs do not to be cooked through at this point.

Remove the browned meatballs from the skillet.  Add the remaining 6 Tbs of butter and the flour.  Whisk the butter and flour together as the butter melts.  Cook the butter and flour mixture for about two minutes.  Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet.  Allow the broth to come up to a simmer, at which point it will thicken.  Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream.  Taste the gravy and adjust the salt or seasonings to your liking.  Return the meatballs to the skillet and stir to coat in the sauce.  Heat the meatballs over low, stirring occasionally, until heated through (about 5 minutes).

Serve the meatballs over mashed potatoes or egg noodles with a little chopped fresh parsley and cracked pepper for garnish.

From Budget Bytes