Swedish Meatballs
2 to 3 cups wide noodles
1 lb ground beef
¼ cup Italian panko bread crumbs
1 Tbsp dried minced onion flakes
1 tsp dried parsley
½ tsp salt
½ tsp garlic powder
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp black pepper
1 large egg
2 Tbps olive oil
2 Tbsps butter
¼ level cup AP flour
1 cup half & half cream
1 cup beef broth or beef consommé’
1 Tbsp Worcestershire sauce
1 scant tsp spicy mustard (or) Dijon mustard
½ cup sliced mushrooms – drained
How To Make It:
Bring large pot of water to a boil; add 1 tsp salt and 1 tsp olive oil to water. Place noodles into boiling water and cook until done (by package directions). Drain noodles; set aside. In mixing bowl, combine ground beef, bread crumbs, seasonings, & egg. With clean hands, mix meat mixture until well blended. By tablespoon, form meatballs (should yield about 24 meatballs). Add olive oil and butter to skillet. Fry meatballs over medium-high heat until well browned and done. Remove meatballs from skillet & cover. Leave 1/3 cup butter/oil/meat fat drippings in skillet. Briskly stir flour into hot oil; quickly mashing out any lumps with back of spoon. Stir constantly as flour begins to brown slightly. Stir in half & half cream; vigorously stir until well blended. Add the beef broth; continue stirring as gravy thickens. If gravy seems too thick add more beef broth from the can (1 can equals about 1 ½ cups). If desired, add in sliced mushrooms and cook another 1 minute. You may need to ‘reheat’ noodles and meatballs just before serving. Add desired amount of noodles to plate; top with 3 or 4 meatballs; generously drizzle gravy over top of meatballs. Top off with more dried parsley. Serve hot. Goes nicely with baked potato; fresh green salad; Texas toast.
2 to 3 cups wide noodles
1 lb ground beef
¼ cup Italian panko bread crumbs
1 Tbsp dried minced onion flakes
1 tsp dried parsley
½ tsp salt
½ tsp garlic powder
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp black pepper
1 large egg
2 Tbps olive oil
2 Tbsps butter
¼ level cup AP flour
1 cup half & half cream
1 cup beef broth or beef consommé’
1 Tbsp Worcestershire sauce
1 scant tsp spicy mustard (or) Dijon mustard
½ cup sliced mushrooms – drained
How To Make It:
Bring large pot of water to a boil; add 1 tsp salt and 1 tsp olive oil to water. Place noodles into boiling water and cook until done (by package directions). Drain noodles; set aside. In mixing bowl, combine ground beef, bread crumbs, seasonings, & egg. With clean hands, mix meat mixture until well blended. By tablespoon, form meatballs (should yield about 24 meatballs). Add olive oil and butter to skillet. Fry meatballs over medium-high heat until well browned and done. Remove meatballs from skillet & cover. Leave 1/3 cup butter/oil/meat fat drippings in skillet. Briskly stir flour into hot oil; quickly mashing out any lumps with back of spoon. Stir constantly as flour begins to brown slightly. Stir in half & half cream; vigorously stir until well blended. Add the beef broth; continue stirring as gravy thickens. If gravy seems too thick add more beef broth from the can (1 can equals about 1 ½ cups). If desired, add in sliced mushrooms and cook another 1 minute. You may need to ‘reheat’ noodles and meatballs just before serving. Add desired amount of noodles to plate; top with 3 or 4 meatballs; generously drizzle gravy over top of meatballs. Top off with more dried parsley. Serve hot. Goes nicely with baked potato; fresh green salad; Texas toast.
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