We were going to have Swedish Meatballs for dinner. Oh, how I do love Swedish Meatballs. I have a really good recipe too, and you don’t even need a packet or a can of cream of mushroom soup.
So Tom and I made the meatballs. Actually, if I am being honest, Tom made the meatballs because I really don’t like touching raw meat. It’s just a thing with me.
Anyway, so Tom made the meatballs and I put them in the oven to cook. Then I started to prepare the delicious gravy that makes Swedish Meatballs what they are.
I got out a pan, and started heating up the beef broth. Then I slowly added the sour cream. You are also supposed to mix up some cornstarch and water to make the gravy nice and thick so it clings nicely to everything.
So I carefully measured what I thought were two tablespoons of cornstarch and mixed it with three tablespoons of water. Except, unfortunately that was not cornstarch. It was baking soda. I discovered my error when I poured the mixture into the pan. I was not expecting the gravy to get fizzy. But it did. And it tasted kind of weird.
It has been a really long time since I ruined dinner.
We did manage to save the meatballs and just mixed them with the noodles and some olive oil and parmesan cheese. It was good, but not the same.