Kids lunches aren't all sheet pizzas and PB&Js. From Swedish meatballs to rice balls, here are 4 lunches from around the globe.
For the Swedish meatballs:
1 pound ground beef
2 tablespoons breadcrumbs
1/2 small yellow onion, chopped
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon allspice
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil, to sauté meatballs
For the pan sauce:
3 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Pinch of salt
Pinch of black pepper
Let's get Cooking...
In a large bowl, mix together all meatball ingredients until just combined. Roll into about twenty small meatballs, about 1 to 1 1/2 inches in size. Heat olive oil in a skillet and sauté meatballs over medium heat until all sides are browned and meatballs are cooked through, about 7 to 10 minutes. Remove meatballs from pan.
Reduce heat to medium-low. Melt butter for the sauce and whisk in flour. Cook flour, whisking well, until it turns golden brown, about 5 minutes. Whisk in broth, cream, Worcestershire sauce, Dijon, salt and pepper, and stir until the sauce is well combined. Bring sauce to a simmer and add meatballs back to the skillet.
Serve immediately over egg noodles with crepes and lingonberry jam, rye brod with spread and cucumber slices, boiled egg, beets and fruit.