Blackhawk Niklas Hjalmarsson to Cook His Specialty Swedish Meatballs at Niles Meijer

Chicago's champion Swedish-born defensemen Niklas Hjalmarsson will be hanging up his skates for just long enough to don an apron and whip up some tasty treats at the Niles Meijer store during a special in-store event. On Monday, January 17, 2011, from 4:30 to 6:30 PM, Hjalmarsson will wow with more than fancy footwork and blocked shots as he prepares a delicious dish for the crowd at the Meijer Niles store, located at 9000 W. Golf Rd. Meijer Healthy Living Advisor Maribel Alchin will accompany Hjalmarsson as they prepare their culinary creation, Swedish Meatballs with Cream Sauce. Niklas Hjalmarsson will be dishing up meatballs from 4:30 to 5:30 p.m. and signing autographs from 5:30 to 6:30 p.m. The first 200 fans in line will receive a wristband, which ensures an autograph — no posed photos, please, one autograph per person. Wristbands will be handed out beginning at 3:30.

The youngest defensemen on this year's Blackhawks team, Niklas Hjalmarsson recorded his first NHL point with the Blackhawks in 2008 and hasn't looked back since. A native of Eksjo, Sweden, Hjalmarsson honed his skills in the Swedish Elite League before blasting onto the scene in Chicago, where he ranked third on the 2009-2010 Championship squad with 137 blocked shots. Hjalmarsson tallied 17 points last season to help the Blackhawks win the 2010 Stanley Cup Championship.

Niklas Hjalmarsson’s Swedish Meatballs with Cream Sauce Recipe (1 meatball per serving, makes 36 servings)

Meatballs

1 lb. Meijer ground round beef

1 Meijer egg

1/3 cup Meijer 2% milk

1 tbsp. Meijer dried parsley

¼  cup Meijer Naturals old fashioned oatmeal

½  onion, chopped small

½  tsp. salt

¼  tsp. Meijer ground black pepper

¼  tsp. nutmeg

Sauce

1 (10.75 oz.) can Campbell’s Healthy Request condensed cream of chicken soup

1 (10.75 oz.) can Campbell’s 98% fat free cream of mushroom soup

1 (12 oz.) can Carnation low fat evaporated milk

1 tbsp. chopped fresh parsley or 1 tsp. dried parsley

1. Mix together beef, eggs, milk, parsley, oatmeal, onion, salt, pepper, and nutmeg.  Use a tablespoon to scoop meat and shape into small meatballs. 
2. Bake on tray at 450 degrees for about 15 to 20 minutes. 
3. Remove meatballs from tray and place meatballs in a lightly greased 2-quart (8”x11”) casserole dish.  In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth.  Pour over the meatballs.
4. Bake uncovered at 350 degrees for another 40 minutes.
5. Sprinkle with parsley before serving.

Nutrition Information (per serving):

Calories 50, Fat 2.5g, Saturated fat 1.2g, Cholesterol 15mg, Sodium 159mg, Carbohydrate 2g, Fiber 0g, Protein 3g