Swedish Meatballs and Egg Noodles
Meatballs
1 pound ground chuck, or ground beef, pork and veal mix
1/2 cup bread crumbs
1 egg, beaten
1 small onion, finely chopped (or grated on a box grater)
A few drops Worcestershire sauce
Salt and pepper
Sauce
3 tablespoons butter
2 tablespoons flour
1/2 cup dry sherry (I just used more beef broth)
1 cup beef broth
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup sour cream
1 bag wide egg noodles
1 tablespoon butter
A handful of chopped parsley
Cook egg noodles according to package directions. While waiting for the water to boil, make the meatballs and sauce.
To bake meatballs: preheat oven to 400 degrees. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and place on nonstick baking sheet. Bake for 12 minutes.
To cook meatballs on the stovetop: preheat a nonstick frying pan over medium heat. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and add directly to the pan as you roll them. Once the last ball has been rolled, give the pan a good shake and place a lid or aluminum foil over the top. Cook meatballs 10 to 12 minutes, turning them occasionally. Remove meatballs to a paper towel-lined plate, wipe out pan, and return to heat to make the sauce.
To make the sauce: melt butter over medium heat. Sprinkle in flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk sauce; cook until sherry reduces by half. Add broth in a slow stream and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt, pepper, Dijon mustard and sour cream.
Once the noodles are cooked, drain them and toss with butter and parsley. Add meatballs to the sauce, stir to coat, and serve over the
noodles.
Recipe Source: Taste of Home Cooking
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