#) Our weeknight spin of Swedish Meatballs in Sour Cream Sauce over Buttered Egg Noodles is table-ready in about 30 minutes.
Ingredients:
=> 2 -3 quarts water, lightly salted
=> 8 -12 ounces wide egg noodles
=> 15 -25 small cooked frozen meatballs
=> 1 1/2 tablespoons water
=> 1 tablespoon salted butter
=> 1 tablespoon minced fresh parsley, divided
=> 1/3 cup butter
=> 1/3 cup flour
=> 3 1/2 cups beef broth or 2 (14 1/2 ounce) cans beef broth
=> 1/2 tablespoon lemon juice
=> 1/2 tablespoon Worcestershire sauce
=> 1 tablespoon minced fresh parsley, divided
=> 1/2 teaspoon granulated sugar
=> 1 1/4 teaspoons paprika
=> 1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder)
=> 1/2 teaspoon dill weed
=> 1/4 teaspoon ground ginger
=> 1/4 teaspoon ground nutmeg
=> 1/4 teaspoon fresh ground pepper
=> 1/8 teaspoon ground allspice
=> 1 (6 ounce) can mushrooms, drained (optional)
=> 1 cup sour cream.
Preparation:
= In a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil.
= WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
= INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned).
= WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
= OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened.
= STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed.
FOR SAUCE AND MEATBALLS SERVED OVER NOODLES:
= Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles.
FOR NOODLES MIXED WITH SAUCE AND MEATBALLS:
= Gently fold sauce with prepared noodles until well-blended.
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= GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
= SERVE and enjoy!
Ingredients:
=> 2 -3 quarts water, lightly salted
=> 8 -12 ounces wide egg noodles
=> 15 -25 small cooked frozen meatballs
=> 1 1/2 tablespoons water
=> 1 tablespoon salted butter
=> 1 tablespoon minced fresh parsley, divided
=> 1/3 cup butter
=> 1/3 cup flour
=> 3 1/2 cups beef broth or 2 (14 1/2 ounce) cans beef broth
=> 1/2 tablespoon lemon juice
=> 1/2 tablespoon Worcestershire sauce
=> 1 tablespoon minced fresh parsley, divided
=> 1/2 teaspoon granulated sugar
=> 1 1/4 teaspoons paprika
=> 1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder)
=> 1/2 teaspoon dill weed
=> 1/4 teaspoon ground ginger
=> 1/4 teaspoon ground nutmeg
=> 1/4 teaspoon fresh ground pepper
=> 1/8 teaspoon ground allspice
=> 1 (6 ounce) can mushrooms, drained (optional)
=> 1 cup sour cream.
Preparation:
= In a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil.
= WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
= INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned).
= WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
= OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened.
= STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed.
FOR SAUCE AND MEATBALLS SERVED OVER NOODLES:
= Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles.
FOR NOODLES MIXED WITH SAUCE AND MEATBALLS:
= Gently fold sauce with prepared noodles until well-blended.
------------------
= GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
= SERVE and enjoy!
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