In this dish, the noodles are right there in the gravy, along with the meatballs. The gravy itself has been transformed into a luscious, creamy, velvety soup broth, spiced with paprika and parsley. This gives you the exact taste of the traditional Swedish meatballs dish, but in a more accessible, comfort-food format.

When you add an overall ease-of-preparation, you have a delicious recipe for a comforting lunch or dinner that even picky eaters will devour. You can serve this with a side salad or a loaf of crusty bread and know you are putting a hearty, filling meal on your table.

 

INGREDIENTS

For the Swedish Meatballs

2 slices bread, toasted and torn into pieces

½ cup heavy cream

½ large onion, minced

2/3 pound ground beef

1/3 pound ground pork (may sub ground beef)

1 egg

1 tsp EACH salt, garlic powder

¼ tsp EACH pepper, ground nutmeg, ground allspice

For the Soup

5 tablespoons butter

2 carrots, thinly sliced

2 stalks celery, chopped

8 oz. mushrooms, sliced

4 garlic cloves, minced

½ cup flour

7 cups beef broth

1 cup heavy cream mixed with 2 tablespoons cornstarch (see Quick Tip)

1 teaspoon Worcestershire sauce

1 tsp EACH dried parsley, salt

½ tsp EACH paprika pepper

¼ – ½ teaspoon red pepper flakes

1 tablespoon olive oil

1 tablespoon butter

8 oz. No Yolks® Broad Egg Noodles cooked al dente according to package directions

¼ – ½ cup sour cream (more or less to taste)

 

INSTRUCTIONS

For the Meatballs:

Place bread into a small bowl, mix in ½ cup cream and allow it to sit until bread absorbs the cream, about 15 minutes. Then add bread to food processor and pulse until completely broken up (will look like mushy bread). Add pulverized cream/bread to a large bowl.

While bread soaks, heat 1 tablespoon olive oil over medium heat in a large nonstick skillet. Add onions, sautéing until translucent and soft, about 5 minutes. Add to large bowl with the bread. Add the remaining meatball ingredients and mix. Gently form meat into 1 tablespoon-sized meatballs, approximately 40 meatballs.

Melt 1 tablespoon of butter and 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook half the meatballs, stirring frequently, until well-browned on all sides, approximately 5 minutes. Remove meatballs to paper towel-lined baking sheet. Add remaining half of meatballs to skillet and repeat.

For the Soup:

Melt 5 tablespoons butter in Dutch oven/large soup pot over medium-high heat. Add carrots, celery and mushrooms and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, stirring constantly for 3 minutes. Turn heat to low and gradually stir in beef broth followed by heavy cream mixed with cornstarch. Add Worcestershire sauce, parsley, paprika, red pepper flakes, salt and pepper.

Bring soup to a boil, stirring frequently until thickened to desired consistency, approximately 5 minutes. Add meatballs and reduce heat to low. Cover the pot and cook for 5 minutes, or until meatballs are cooked through, stirring occasionally. Stir in sour cream until smooth, followed by noodles. Taste and add additional salt, pepper, red pepper flakes if desired. Garnish with fresh parsley, if desired, and serve.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  If you want a lighter version, substitute milk or half and half, but realize that higher fat content will give you a soup with a creamier texture. You can adjust this by adding more sour cream at the end of cooking.

Recipe and image courtesy of Jen at Carlsbad Cravings