Swedish meatballs and egg noodles

12

PREP TIME

20 min

TOTAL TIME

40 min

Makes

4 servings

Swedish meatballs and egg noodles

Photo: Roberto Caruso

IKEA's got nothing on these tasty meatballs! Scandinavian-inspired, this weeknight meal will fill their bellies with tasty noodles and a rich, creamy sauce.

Ingredients

  • 1 egg
  • 2 tbsp Dijon mustard , divided
  • 1 small onion , finely chopped, divided
  • 2 tbsp Worcestershire sauce , divided
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 400 g lean ground beef
  • 2 tsp olive oil , divided
  • 227-g pkg sliced cremini mushrooms
  • 1 cup low-sodium beef broth
  • 1/2 cup sour cream
  • 4 cups no-yolk egg noodles
  • 2 tbsp chopped parsely , (optional)

Instructions

  • Whisk egg with 1 tbsp Dijon in a large bowl. Stir in 1/4 cup onion, 1 tbsp Worcestershire sauce, allspice and salt. Season with pepper. Using hands, crumble in beef and mix until combined. Roll into 1-in. balls (about 1 tbsp each).
  • Heat 1 tsp olive oil in a large frying pan over medium-high and cook meatballs, turning occasionally, until golden-brown, 3 to 4 min. Transfer to a plate.
  • Add remaining oil to pan. Cook mushrooms and remaining onion until mushrooms soften, 3 to 4 min. Stir in broth, sour cream, and remaining 1 tbsp Dijon and Worcestershire sauce. Return meatballs to pan. Bring to a boil over medium-high heat and cook until sauce starts to thicken, 8 to 10 min.
  • Cook noodles according to package directions, 4 to 6 min. Drain and top
    with meatballs, sauce and parsley.

Nutrition (per serving)

  • Calories
  • 477,
  • Protein
  • 31 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 22 g,
  • Fibre
  • 4 g,
  • Sodium
  • 748 mg.

Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.

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