Swedish Meatballs and egg noodles Rachael RayFrom mccookcook 7 years ago
- 4 Tablespoons butter, divided shopping list
- 1 medium onion, finely chopped shopping list
- 2 tablespoons flour shopping list
- 1 cup beef stock shopping list
- 1 cup chicken stock shopping list
- salt and pepper, to taste shopping list
- 1 1/2 lbs lean ground beef shopping list
- 1 egg shopping list
- 2 slices white bread shopping list
- 5 gingersnap cookies, ground up in food processor shopping list
- 3 tablespoons currant, grape, or lingonberry jelly, divided (I use grape) shopping list
- 2 tablespoons sour cream shopping list
- 1 lb egg noodles (I use medium) shopping list
- 1/2 cup chopped parsley shopping list
- 2 dill pickles, chopped shopping list
How to make it
- Tear bread into small pieces and break egg over top and let sit until ready to make meatballs.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and cook until tender. Add flour to the pan and stir until well blended. Cook for about 1 minute. Whisk in the beef and chicken stock bringing to bubble to thicken slightly (shouldn't get too thick). Season w/ salt and pepper. Turn heat to low and simmer while prepping meatballs.
- In large bowl, combine meat and bread/egg mixture. Mix by hand. Use a small ice cream scoop to make small (walnut sized) meatballs. Shape into balls w/ hand, and then drop into the simmering gravy.
- When you have all of the meatballs in the pan, increase heat to medium and let them simmer until they are cooked ( about 10-15 minutes)
- As meatballs are cooking, cook your noodles according to package directions. Drain them and add parsley and 2 Tablespoons buttter.
- When meatballs are finished, stir ground gingersnaps gently into gravy and cook to thicken. Then add jelly and sour cream to gravy mixture.
- To serve put some of the noodles on a plate, top with gravy/meatball mixture and sprinkle with chopped pickles.
The Cookmccookcook Indianola, NE
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