Sunday, September 14, 2008

Swedish Meatballs

This meal is on Brian's top 5 dinner lists. It's almost a guarantee that when I ask him what he wants for dinner that week he'll answer "Swedish Meatballs!". One of the reasons I love it is that the ingredients are all things we almost always have in the house. I make huge batches of meatballs and freeze them so that we can make this as a very last-minute meal.

I've made a few major changes to the recipe in the past year since adding this to the blog. First, I don't fry the meatballs, I usually either bake or microwave them to heat them up. Less grease and it's faster. Second, I prefer lots of sauce for this, so I usually double the sauce ingredients, but leave the noodles and meatballs the same. The recipe below reflects these changes.

Swedish Meatballs
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1 (12 oz.) bag of egg noodles
4 T. butter
4 T. flour
2 c. beef broth
1 t. salt
a few dashes of cayenne pepper
1 t. Worcestershire sauce
2 c. sour cream, room temperature

Cook the noodles according to the package directions.

Meanwhile, heat the meatballs either in the oven or in the microwave.

Melt the butter in a large sauce pan or deep-sided skillet over medium heat. Add in the beef broth, flour, salt, Worcestershire sauce and Cayenne pepper. Simmer until fully heated.

Remove from the heat and fold in the sour cream. Serve over noodles and top with meatballs.

Source: Menus 4 Moms