Swedish meatballs over egg noodles
394
- Prep Time20 mins
- Total Time40 mins
- Makes4 servings
Photo, Erik Putz.
This cozy dinner is brimming with flavour.
Ingredients
1 egg
2 tbsp Dijon mustard, divided
1 small onion, finely chopped
2 tbsp Worcestershire sauce, divided
1/2 tsp ground allspice
1/2 tsp salt, divided
400 g lean ground beef
2 tsp olive oil, divided
4 cups no-yolk egg noodles
1 227-g pkg sliced cremini mushrooms
1 cup no-salt beef broth
1/2 cup sour cream
2 tbsp chopped fresh parsley, optional
Instructions
WHISK egg with 1 tbsp Dijon in a large bowl. Add 1/4 cup onion, 1 tbsp Worcestershire sauce, allspice and salt. Season with fresh pepper. Add in ground meat. Using your hands, evenly mix. Roll mixture into 1-in. balls (1 tbsp each).
HEAT a large non-stick frying pan over medium-high. Add 1 tsp oil, then meatballs. Cook, turning the meatballs occasionally, until golden-brown on all sides, 3-4 min. Transfer the meatballs to a plate.
COOK noodles following package directions, 7 to 9 min.
ADD remaining 1 tsp oil to same pan, then mushrooms and remaining onion. Cook until softened, 3 to 4 min. Stir in broth, sour cream and remaining 1 tbsp Dijon and Worcestershire sauce. Return the meatballs and juices to pan. Reduce heat to medium. Boil, stirring often, until sauce starts to thicken, 8 to 10 min.
DRAIN noodles and serve with meatballs and parsley.
Nutrition (per serving)
Calories 479, Protein 32g, Carbohydrates 37g, Fat 22g, Fibre 4g, Sodium 891mg.
