sweedish meatballs with veggies and croutons? yep!

I've never had an original sweedish meatball dish, but I had the "American" version a few times growing up. When I started trying to figure out how to make them, I used canned cream of mushroom...but, eventually, I decided to try making these meatballs without using canned soup, or anything canned, for that matter. I also wanted to throw in some veggies that would work well with the meatballs, and I thought croûtons would be a fun way to add a new texture to the usually warm and meaty dish. I don't normally eat salad, but I really love putting homemade croûtons on any pasta dish I make. Even though it's fun to buy the box kind sometimes, I had some leftover bread from when we made honey oatmeal bread in our breadmaker, so I decided to use a few slices to make the croûtons. Here are the ingredients I used along with the steps I took when making the dish:

I mixed 1lb of ground turkey in a bowl with the following ingredients
3 tbsp dried veggie soup blend (salt free)
1/2-3/4 tsp salt
1 tsp pepper
2 TBSP chervil leaf
1/2 cup sweet white onion, diced
1 egg
1/2 cup garlic and herb bread crumbs
2 roma tomatoes, diced

Once these ingredients were all mixed together, I rolled them into 1" meatballs and cooked them in an everyday pan with some olive oil until they were golden brown on the outside--they cooked in about 30 minutes covered up with a lid. About 20 minutes into the cooking process, I added 1 1/2 cups water with 2 1/2 tsp of dissolved chicken bouillon and 1 TBSP mixed-in flour (to thicken the sauce) to the pan with the meatballs; I also like to add about 1-2 TBSP sour cream and 1 TBSP butter so that the sauce is creamier. I threw in a few more spices like 2 tsp Italian seasoning, and a few whole bay leaves. I also added about 2 cups of mushrooms, and about 1 1/2 cups raw spinach, then allowed these ingredients simmer for 15 minutes.

While the meatballs were cooking, I cut up about 1 cup worth of bread into croûton-size pieces. I then put them in a small baking pan, drizzled them with about 1 TBSP of olive oil, sprinkled about 1/2 tsp basil, 1/8-1/4 tsp garlic salt and a pinch of pepper. Then I baked these guys in the oven for about 10-12 minutes in a 375 degree oven.

I served the meatballs with croûtons over some lightly seasoned pasta sprinkled with parmesan cheese, and that was basically it! I try to add veggies to whatever I make. They have so much nutrients and I prefer to eat veggies over consuming vitamins. I also try to buy organic veggies whenever I can, but did you know that frozen vegetables, in general, are actually better than the fresh ones because they're picked when they're perfectly ripe (so they have more nutrients)? Interesting.