Swedish meatballs over egg noodles

273

PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

Swedish meatballs over egg noodles

Photo, Erik Putz.

This cozy dinner is brimming with flavour.


Ingredients

  • 1 egg
  • 2 tbsp Dijon mustard , divided
  • 1 small onion , finely chopped
  • 2 tbsp Worcestershire sauce , divided
  • 1/2 tsp ground allspice
  • 1/2 tsp salt , divided
  • 400 g lean ground beef
  • 2 tsp olive oil , divided
  • 4 cups no-yolk egg noodles
  • 1 227-g pkg sliced cremini mushrooms
  • 1 cup no-salt beef broth
  • 1/2 cup sour cream
  • 2 tbsp chopped fresh parsley , optional

Instructions

  • WHISK egg with 1 tbsp Dijon in a large bowl. Add 1/4 cup onion, 1 tbsp Worcestershire sauce, allspice and salt. Season with fresh pepper. Add in ground meat. Using your hands, evenly mix. Roll mixture into 1-in. balls (1 tbsp each).
  • HEAT a large non-stick frying pan over medium-high. Add 1 tsp oil, then meatballs. Cook, turning the meatballs occasionally, until golden-brown on all sides, 3-4 min. Transfer the meatballs to a plate.
  • COOK noodles following package directions, 7 to 9 min.
  • ADD remaining 1 tsp oil to same pan, then mushrooms and remaining onion. Cook until softened, 3 to 4 min. Stir in broth, sour cream and remaining 1 tbsp Dijon and Worcestershire sauce. Return the meatballs and juices to pan. Reduce heat to medium. Boil, stirring often, until sauce starts to thicken, 8 to 10 min.
  • DRAIN noodles and serve with meatballs and parsley.

A Simple Way To Roll Meatballs

Nutrition (per serving)

  • Calories
  • 479,
  • Protein
  • 32 g,
  • Carbohydrates
  • 37 g,
  • Fat
  • 22 g,
  • Fibre
  • 4 g,
  • Sodium
  • 891 mg.

 

 

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