Swedish Meatballs and Egg Noodles in a Creamy Sauce. This is a classic, and family friendly recipe that is fast and delicious. Mini meatballs drowning in a savory sauce of beef broth, heavy cream. Add milk, Worcestershire sauce and egg.
Just be sure to make a little bit extra if you serve these over a bed of egg noodles – you'll really want a portion to slurp down! My recipe for Swedish-style meatballs in sour cream sauce with buttered noodles is a bit of work to prepare. but so worth it. These meatballs are spiked with herbs and spices, and served in a creamy sauce over ribbons of egg noodles topped with sweet, tart lingonberry jam. You can have Swedish Meatballs and Egg Noodles in a Creamy Sauce using 20 ingredients and 12 steps. Here is how you cook that.
Ingredients of Swedish Meatballs and Egg Noodles in a Creamy Sauce
- Prepare 2 of eggs.
- Prepare 1 of small onion, finely diced.
- It’s 1/2 cup of seasoned bread crumbs.
- You need 1 Tbsp of lemon pepper seasoning.
- Prepare 1 Tbsp of Brown sugar.
- Prepare 1 tsp of ground allspice.
- It’s 1.5 lbs of ground beef.
- You need of Vegetable oil.
- You need 1 lb of mushrooms.
- Prepare 1 tsp of salt.
- You need 1 Tbsp of Brown sugar.
- Prepare 1 Tbsp of worchestershire sauce.
- You need 1 tsp of black pepper.
- You need 2 cups of milk.
- It’s 3 cups of chicken stock.
- You need 2 cubes of beef bouillon.
- You need 1/2 cup of parsley, chopped.
- It’s 16 oz of thick egg noodle nests.
- You need 1 cup of shredded parmasan.
- Prepare 1/2 of lemon, juiced.
A Swedish staple, meatballs are often served with mashed potatoes instead of noodles. Easy Swedish Meatballs in Cream SauceThe Weary Chef. Skillet Meatballs and Noodles in Creamy Herb SauceGonna Want Seconds. Swedish-Style Turkey Meatballs with Egg Noodles & Lingonberry JamBlue Apron.
Swedish Meatballs and Egg Noodles in a Creamy Sauce step by step
- Add the eggs, onion, breadcrumbs, lemon pepper, brown sugar, and allspice to a mixer and mix on low until combined..
- Add the beef and mix using the paddle attachment for 2 minutes on medium-low speed until the mixture comes together. Form into small meatballs..
- Sear the meat balls in a large stock pot..
- Wash the mushrooms and cut into large chunks prepare the other ingredients..
- Remove the meatballs and deglazed the pan with the mushrooms..
- The mushrooms will release a lot of liquid. Add the salt and continue to cook the mushrooms to reduce the liquid..
- When the mushrooms have reduced, add the worchestershire and brown sugar, and you'd like a few dashes of Maggi seasoning..
- Continue to cook the mushrooms until the brown the liquid is thickened when parted..
- Add the stock, milk, and parsley. Bring to a simmer..
- Place the meatballs and the noodle nests into the pot. Slowly toss the noodles as they simmer, and cover in between stirring..
- Cook the mixture 8-9 minutes until the noodles are al-dente and the sauce is beginning to thicken..
- Add the lemon juice and parmasan and toss. Cover,remove from heat and let sit for 1 minute to melt the cheese..
Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. I doubled the meatballs and seasoned the sauce to my taste. Homemade Swedish Meatballs are homemade meatballs smothered in creamy Swedish Meatball Sauce served over egg noodles or rice. This easy recipe is very kid friendly! Find this Swedish meatballs recipe at Chatelaine.com.
