The Ultimate Swedish Meatballs Served With Egg Noodles
This is a classic, and family friendly recipe that is fast and delicious. Mini meatballs drowning in a savory sauce of beef broth, heavy cream, Worcestershire sauce, sprinkled with fresh parsley, and served over egg noodles. PRINTABLE RECIPE: https://food52.com/recipes/78731-swedish-meatballs?preview=true INGREDIENTS: Meatballs: 1 pound ground beef 1/2 cup plain Panko bread crumbs 1/3 cup finely chopped onion 1 egg 1 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons fresh parsley 1 teaspoon garlic powder 1 tablespoon Worcestershire sauce 1 tablespoon olive oil Sauce 3 tablespoons flour 3 tablespoons butter 3 cups beef broth 1 tablespoon Worcestershire sauce 1/2 cup heavy cream 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon soy sauce 1-2 tablespoons fresh parsley, finely chopped 12 ounces egg noodles, cooked and strained DIRECTIONS: Meatballs Combine all ingredients ingredients in a large mixing bowl, and mix very well, using your hands in necessary. Roll meat mixture into mini meatballs, and place in a deep skillet with 1 tbsp of olive oil. Cook the meatballs stirring often for about 6-7 minutes until browned on all sides. Transfer to a dish. Sauce Wipe out the pan used for the meatballs with paper towels, and melt the butter, then add the flour stirring until it forms a paste. Add the broth and bring to a boil as it thickens. Add remaining ingredients and keep a light boil going for 2-3 minutes. Add the meatballs back in, and cook an additional 2 minutes coating them with sauce. Add the fresh parsley and mix well. Serve meatballs and sauce over egg noodles. MUSIC IN THIS VIDEO PROVIDED BY: Artist: Nicolai Heidlas Title: Feeling Free http://www.hooksounds.com