Swedish Meatballs with Egg Noodles

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The temps here in NJ have been BITTER cold the past few days.  I tolerate freezing weather better than anyone I know, and even I’m having issues with this.  It’s really, REALLY chilly.  Which means – comfort food is a MUST.

My friend Sarah has mentioned this dish a few times, so I figured it was well worth giving the recipe a try.  And I’m glad I did.  Delicious!

Swedish Meatballs with Egg Noodles
from A Taste of Home Cooking

for the meatballs:
1 pound ground beef (or combination of ground meats)
1/2 cup bread crumbs
1 egg, beaten
1 onion, finely chopped
few drops Worcestershire sauce
salt and pepper

for the sauce:
2 tablespoons butter
1 tablespoon AP flour
1/2 cup dry sherry
1 1/2 cups beef broth
salt and pepper
1 teaspoon Dijon mustard
1/2 cup sour cream

wide egg noodles
1 tablespoon butter
chopped fresh parsley (or dried)

Cook egg noodles according to package instructions. Preheat oven to 400 degrees. Mix ingredients for meatballs together and shape into bite size balls. Place on nonstick baking sheet (lined with foil if you like) and bake for 12 minutes.

Melt butter for sauce over medium heat. Sprinkle in flour and whisk continuously until a smooth paste forms. Continue whisking while adding sherry and cook until reduced in half. Add broth while whisking until sauce thickens enough to lightly coat back of spoon. Turn off heat. Mix in salt, pepper, mustard and sour cream.

Drain noodles and toss with butter and parsley. Add meatballs to sauce, stir to coat and place over noodles.

Serves 4-5.