Niklas Hjalmarsson Visits Meijers back in Jan

On January 17th, 2011 Hjalmarsson visited the Meijers in Niles to cook Swedish meatballs and sign autographs.  I got there about an hour before he was suppose to get there.  The place was a madhouse!  John Wiedeman, who does play-by-play on the radio, was the host for the event.  He talked to Niklas, the fans, and Maribel.  I couldn't hear much cause we were pretty far away from where they were.   Here's the recipe for what Niklas made:

Niklas Hjalmarsson’s Swedish Meatballs with Cream Sauce Recipe
1 meatball per serving, makes 36 servings; recipe provided by Meijer
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

Oh btw, he signed my custom-made Hawks fanatic shirt cause he already signed my lampshade.   Kinda sucked not being able to watch him make the Swedish meatballs cause how they set up the line but glad to see him up close and personal.....OH YEAH!