I'm loving the recipe videos floating around on the internet these days and saved this recipe a few weeks ago because it's right up Mike's alley and figured that worst case, the girls would eat plain noodles. Much to my surprised they both actually liked both the meatballs and the noodles! I made the meatballs in advance and the meal itself came together quickly, but did require me to be at the stove most of the time.
Swedish Meatballs
from Tasty
For the meatballs:
1 pound ground beef
½ cup seasoned bread crumbs
½ finely minced onion
1 egg
½ tablespoon salt
½ tablespoon pepper
2 tablespoons canola oil
For the sauce:
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded Parmesan cheese
½ cup chopped parsley
In a large bowl, combine the ground beef, breadcrumbs,
onion, egg, salt, and pepper, (I added a couple dashes of Worcestershire sauce) mixing until evenly combined. Heat the canola oil
in a pot over medium-high heat. Take about a golf-ball size of the meatball
mixture and roll it into balls. Place the meatballs into the pot, cooking for
one minute. Flip the meatballs.
Add the beef broth, milk, salt, pepper, and Worcestershire
sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles.
Stir constantly until the pasta is cooked and the liquid has reduced to a sauce
that coats the noodles, about seven to eight minutes. Add the parmesan and the
parsley, stirring until the cheese is melted.
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| Picture courtesy of Tasty |
