Swedish Meatballs and Egg Noodles |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is such a delicious meal!! I love meatballs and pasta, and this has just gone to the top of my favorites list - Ingredients:
1/4 cup dry bread, crumbs |
1 small onion, grated |
1 tablespoon dijon mustard |
1/4 teaspoon ground allspice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 pinch nutmeg |
1 lb lean ground beef |
1 tablespoon vegetable oil |
6 cups mushrooms, sliced (about 1lb) |
1/2 teaspoon dried thyme |
2 tablespoons all-purpose flour |
1 1/2 cups sodium-reduced beef broth |
1/2 cup light sour cream |
4 cups cooked egg noodles |
Directions:
1. In bowl, whisk together egg, bread crumbs, onion, mustard, allspice, 1/8 teaspoons salt, 1/8 teaspoons pepper and the nutmeg; mix in beef. Roll by 1 tablespoons into balls.
2. In large nonstick skillet, cook meatballs over medium-high heat, in batches and turning often, until digital thermometer inserted in a few registers 160F, 6-9 minutes. Transfer to plate.
3. In same skillet, heat oil over medium-high heat; cook mushrooms, thyme and remaining salt and pepper, stirring occasionally, just until starting to brown and no liquid remains, about 20 minutes.
4. Sprinkle with flour; cook, stirring, until absorbed. Stir in broth and sour cream; cook, stirring, for 1 minutes.
5. Return meatballs to pan; cook, stirring and turning gently, until hot and sauce is thickened, about 2 minutes. Serve with noodles.
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