Swedish Meatballs and Noodles.
COVID-19 and the cost of steak have led me to buying more ground beef and trying new recipes.
This one I tried tonight, adjusting it from a web recipe. As with most of my recipes, it is for two people.
- ½ lb. lean ground beef
- ½ cup Panko breadcrumbs
- ¼ cup finely chopped onion
- ½ cup finely chopped parsley
- Salt to taste
- Pepper to taste
- Generous dash allspice
- 1 tblsp milk
- 4 drops Worcestershire sauce
- ½ beaten egg
- 1 tblsp butter or margarine
- ¾ cup Chicken broth
- ½ cup light cream
- 1 cup medium egg noodles
(Preparation: 15 Minutes. Cooking: 20 minutes)
- In a bowl, mix beef, bread crumbs, onion, ½ of the parsley, salt, pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 8 to 10 (1½-inch) meatballs.
- In a skillet, melt butter over medium-high heat. Add meatballs; cook 8 to 11
minutes, turning gently occasionally, just until browned on all sides. Remove from heat. Set aside.
- To a medium pot, add broth, light cream and a little salt; heat to boiling. Stir in
noodles; return to boiling. Reduce heat; simmer 5 minutes, until noodles are just softened.
- Add meatballs and any pan scrapings to noodles and sauce, and allow to simmer, stirring occasionally,
until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is
cooked and sauce is thickened (about 15 minutes). Stir in remaining parsley.
- Serve and enjoy.
I found the original recipe had too much liquid, so I have cut it way back. Keep an eye on the sauce, and if it starts to get too thick add a little more light cream.
Contributed by Ted