Meatballs in Sour Cream Sauce over Egg Noodles (Made Easy)

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 6

My weeknight spin of Swedish Meatballs in Sour Cream Sauce over Buttered Egg Noodles is table-ready in about 30 minutes.

Ingredients:

2 -3 quarts water, lightly salted

8 -12 ounces wide egg noodles

15 -25 small cooked frozen meatballs

1 1/2 tablespoons water

1 tablespoon salted butter

1 tablespoon minced fresh parsley, divided

1/3 cup butter

1/3 cup flour

3 1/2 cups beef broth or 2 (14 1/2 ounce) cans beef broth

1/2 tablespoon lemon juice

1/2 tablespoon worcestershire sauce

1 tablespoon minced fresh parsley, divided

1/2 teaspoon granulated sugar

1 1/4 teaspoons paprika

1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder)

1/2 teaspoon dill weed

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon fresh ground pepper

1/8 teaspoon ground allspice

1 (6 ounce) can mushrooms, drained (optional)

1 cup sour cream

Directions:

1. IN a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil.
2. WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
3. INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned).
4. WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
5. OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened.
6. STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed.
7. FOR SAUCE AND MEATBALLS SERVED OVER NOODLES: Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles.
8. FOR NOODLES MIXED WITH SAUCE AND MEATBALLS: Gently fold sauce with prepared noodles until well-blended.
9. GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
10. SERVE and enjoy!

By RecipeOfHealth.com