Helllooooo, frands! We’re officially over one week into the new year, so it’s totally cool to eat carbs again. You’re welcome. Detox soup and kale salad were fun for a few days, don’t get me wrong, but these Swedish meatballs and creamy pasta was everythinggggg I needed in my life: juicy little nuggets of meat swimming in a brandy-spiked gravy. And that bucatini… thick, hearty melt-in-your-mouth pasta. UGH. All I can say is #goals.
So it’s been exactly FREEZING where we live. I love when the news coins these cold spells: “Like, the arctic-blast-bomb-cyclone-polar-vortex is here to stay”… you mean it’s cold AF outside and I need should hibernate starting IMMEDIATELY? Gotcha. I’ll go ahead and keep my fleece onesie on and leave my house for just about nothing…
That said, this was everything I needed to warm right up (wine, too, naturally). Comfort at its best.
Now, I’m calling these Swedish meatballs, but the emphasis should really be on the ‘ish’ here… you know, Swed-ISH meatballs. Because I’m pretty sure that most traditional Swedish meatballs don’t have bacon, brandy, and Parmesan cheese [but I mean, life motto: make it up as you go] — and that’s okay. Who doesn’t love bacon, brandy, and cheese? I, for one, consider those indispensable food groups [don’t worry, wine, you totally are, too].
So they’re Swedish meatballs with a twist — but nonetheless, rich, hearty, and so satisfying. You really can’t go wrong. And I just so happen to believe that this recipe is *exactly* what the doctor ordered to cure the winter blues. But they key here — and not to be overlooked — is that this recipe basically requires a fleece onesie and a
glass bottle of wine (share with me?). And you shouldn’t argue with the doctor. It’s just bad form.