Swedish Meatballs and Egg Noodles in a Creamy Sauce

Name: Swedish Meatballs and Egg Noodles in a Creamy Sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 eggs; 1 small onion, finely diced; 1/2 cup seasoned bread crumbs; 1 Tbsp lemon pepper seasoning; 1 Tbsp Brown sugar; 1 tsp ground allspice; 1.5 lbs ground beef; Vegetable oil; 1 lb mushrooms; 1 tsp salt; 1 Tbsp Brown sugar; 1 Tbsp worchestershire sauce; 1 tsp black pepper; 2 cups milk; 3 cups chicken stock; 2 cubes beef bouillon; 1/2 cup parsley, chopped; 16 oz thick egg noodle nests; 1 cup shredded parmasan; 1/2 lemon, juiced

Lance Wilson @lance_wilson

Nyack, NY

This a sort of bastardized version of real Swedish meatballs. All beef meatballs are seasoned with lemon pepper, brown sugar, and allspice. The meatballs are browned and the pan deglazed with mushrooms, followed by stock, milk, and noodles for an all in pot meal.

Lance Wilson @lance_wilson

Saved

Ingredients

30 mins

4 servings

2eggs
1small onion, finely diced
1/2 cupseasoned bread crumbs
1 Tbsplemon pepper seasoning
1 TbspBrown sugar
1 tspground allspice
1.5 lbsground beef
Vegetable oil
1 lbmushrooms
1 tspsalt
1 TbspBrown sugar
1 Tbspworchestershire sauce
1 tspblack pepper
2 cupsmilk
3 cupschicken stock
2 cubesbeef bouillon
1/2 cupparsley, chopped
16 ozthick egg noodle nests
1 cupshredded parmasan
1/2lemon, juiced

Saved

Steps

30 mins

1

Add the eggs, onion, breadcrumbs, lemon pepper, brown sugar, and allspice to a mixer and mix on low until combined.
2

Add the beef and mix using the paddle attachment for 2 minutes on medium-low speed until the mixture comes together. Form into small meatballs.
3

Sear the meat balls in a large stock pot.
4

Wash the mushrooms and cut into large chunks prepare the other ingredients.
5

Remove the meatballs and deglazed the pan with the mushrooms.
6

The mushrooms will release a lot of liquid. Add the salt and continue to cook the mushrooms to reduce the liquid.
7

When the mushrooms have reduced, add the worchestershire and brown sugar, and you'd like a few dashes of Maggi seasoning.
8

Continue to cook the mushrooms until the brown the liquid is thickened when parted.
9

Add the stock, milk, and parsley. Bring to a simmer.
10

Place the meatballs and the noodle nests into the pot. Slowly toss the noodles as they simmer, and cover in between stirring.
11

Cook the mixture 8-9 minutes until the noodles are al-dente and the sauce is beginning to thicken.
12

Add the lemon juice and parmasan and toss. Cover,remove from heat and let sit for 1 minute to melt the cheese.