Swedish Meatballs

This is a truly yummy recipe, again, from my amazing sister-in-law. I'm not a fan of meatballs or sweet meats, but these I LOVE! I think this is her grandma's recipe, so treat this treasure with care!

1 lb ground ham*

1 ½ lbs (32oz) ground pork sausage (Jimmy Dean is best)

2 c. plain bread crumbs

2 eggs

1 c. milk

Mix all ingredients together and shape into 1 ½-2 inch balls. Place in a non-greased pan. Pour sauce over meatballs. Cover and bake at 325 degrees for about 1 hour. Turn them after 30 minutes. Makes about 40 meatballs. Uncooked meatballs can be frozen. Thaw before cooking.

Serve with rice, or as a breakfast meat.

Sauce for Swedish Meatballs

2 c. brown sugar

2 t. dry mustard

1 c. vinegar

1 c. water

Combine and stir over medium heat. Pour over meatballs. Extra sauce can be stored in the fridge for about a week.

*This is a great way to use up leftover ham from the Holidays. Just stick it in your food processor and pulse it a few times. YUM!

Sausage Tortellini Soup

My friend Aunna made this soup for me after I got home from the hospital with Elise. It was so heavenly! I've been wanting to make it myself for awhile, and tonight, I did. Mmmmm. I thought I'd share the recipe with you.
1/2-1 lb Italian sausage (I bet some well-seasoned ground turkey would be good too)
4 cloves pressed garlic
1 onion diced
1/2 c. water
2 cans low-sodium chicken broth (I ended up having to use 3)
1/2 c. apple cider- don't leave this out or it won't taste the same!
16 oz can diced tomatoes
8 oz can tomato sauce
1 c. sliced carrots
1 t. dried basil
1 t. dried oregano
1 medium zucchini grated or chopped (I didn't have zucchini, so I used yellow squash and added fresh spinach for color!)
8-10oz package cheese tortellini- use frozen as it is usually less. I like Buitoni three-cheese whole wheat tortellini
2 T. dried parsley

Brown and crumble the sausage, drain if necessary. Add onions and garlic, cook until onions are translucent. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer 1/2 hour. Add parsley and zucchini and simmer another 10-15 minutes. Add the tortellini and cook until tender (check package directions), then serve with bread and freshly-grated parmesan.