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    You are in: Home / Recipes / Swedish Meatballs in Sour Cream Sauce over Buttered Egg Noodles Recipe
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    Swedish Meatballs in Sour Cream Sauce over Buttered Egg Noodles

    Swedish Meatballs in Sour Cream Sauce over Buttered Egg Noodles. Photo by The Spice Guru

    1/2 Photos of Swedish Meatballs in Sour Cream Sauce over Buttered Egg Noodles

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    The Spice Guru's Note:

    My recipe for Swedish-style meatballs in sour cream sauce with buttered noodles is a bit of work to prepare... but so worth it.

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    Ingredients:

    Servings:

    Units: US | Metric

    MEATBALLS

    DREDGE

    SAUCE

    NOODLES

    GARNISH

    Directions:

    1. 1
      WHISK 1 large egg in a large mixing bowl (or standing mixer bowl) with 3 tablespoons sour cream, 2 teaspoons flour and 1 teaspoon baking powder; ADD the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder, 2 teaspoons minced onion flakes, 1 teaspoon baking powder, 1 1/2 teaspoons dried parsley flakes, 1 teaspoon lemon pepper, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper and 1/4 teaspoon sea salt; PLACE 1 lb. of ground beef or pork or veal or turkey (or a combination of any) into bowl with mixture; ADD 1/3 cup unseasoned breadcrumbs; MIX well using hands, or using a large fork.
    2. 2
      ADD 1/4 cup flour DREDGE to a large bowl and place into working area; ROLL meat mixture with hands into 1-inch balls; GENTLY place formed meatballs into the flour DREDGE; REPEAT with remaining meatballs; SWIRL meatballs in bowl of flour until coated.
    3. 3
      MELT a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in; SPOON dredged meatballs into buttered skillet, reserving dredge bowl and setting aside; BROWN meatballs, scraping and turning gently with a spatula.
    4. 4
      POUR one (14.5 ounce) can beef broth over browned meatballs; BRING to a gentle boil; COVER to steam meatballs for 5 minutes; WIPE the previous dredge bowl clean; PLACE a large fine mesh strainer over bowl; CAREFULLY pour broth and meatballs into strainer; RESERVE strained broth.
    5. 5
      WIPE browning skillet and place over medium-low heat; MELT 1/3 cup butter; ADD 4 ounces thinly sliced mushrooms if using and saute until golden; SPRINKLE in 1/3 cup flour; COOK mixture, stirring, just until bubbly and light golden.
    6. 6
      ADD the seasonings for the SAUCE into reserved broth mixture in bowl: 1/2 tablespoon lemon juice, 1/2 tablespoon of the fresh minced parsley, 1/2 tablespoon Worcestershire sauce, 1 teaspoon onion flakes (or 3/4 teaspoon onion powder), 1/2 teaspoon sugar, 1 1/4 teaspoons paprika, 1/2 teaspoon dill weed, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black or white pepper, and 1/8 teaspoon ground allspice,
    7. 7
      VIGOROUSLY whisk seasoned broth into roux skillet until smooth; BRING to a boil while whisking constantly, until fully thickened; REDUCE heat to low to keep warm.
    8. 8
      COOK 8-12 ounces wide egg noodles according to package directions; DRAIN; RETURN cooked noodles to same pot over low heat; ADD 1 - 2 tablespoons salted butter, 1 1/2 tablespoons water (to refresh noodle consistency) and the remaining minced fresh parsley; TOSS noodles gently until butter melts; COVER and keep warm on lowest heat, re-moistening with water if needed.
    9. 9
      WHISK in 1 cup sour cream into warm sauce mixture (NOTE: DO NOT RAISE HEAT ABOVE MEDIUM LOW, OR SOUR CREAM WILL CURDLE); SEASON the sauce to taste if desired; ADD meatballs and heat gently uncovered, stirring occasionally; COVER and reduce heat to lowest setting (sauce will thin to proper consistency from heat condensation); STIR just before serving.
    10. 10
      ARRANGE warm buttered egg noodles on serving plates; LADLE warm meatballs and sauce over noodles; GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig; SERVE and enjoy!

    Ratings & Reviews:

    • on December 22, 2012

      55

      OH MY GOSH!!!!!!! This is worth 15 stars. I followed this to a T and I LOVE IT! It did take me over an hour to make, but I was very meticulous about every step. I did have to add another 1/4 cup of margarine when making the roux. This is phenomenal and I thank you TONS! Way to go Spice Guru!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2012

      55

      I am shocked that no one has rated this recipe yet! I just followed it to the letter and it turned out AMAZING!!!. When it calls for seasoning to taste at the end, I added just a little more black pepper and nutmeg, that was all. You will dirty quite a few dishes and pans creating this, and if it is your first time, it will take you a little longer than the hour it states to prepare it. This is not a convenience frozen meatball and canned soup kind of meal, but honestly my family loved it and I will prepare this till the day I die. Thank you Spice Guru! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2014

      55

      Wow! Yes, it is a little work to prepare. Be sure to read the recipe through, and have your ingredients ready. Made this as written, and wow what a spin on meatballs and noodles! Flavors are excellent, aroma is excellent. This is a very rich dish. Comfort food at it's best and well worth the time! I can't believe I have not seen this recipe until now!<br/>Thanks for sharing Spice Guru!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Swedish Meatballs in Sour Cream Sauce over Buttered Egg Noodles

    Serving Size: 1 (357 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 531.1
     
    Calories from Fat 262
    49%
    Total Fat 29.1 g
    44%
    Saturated Fat 16.5 g
    82%
    Cholesterol 141.7 mg
    47%
    Sodium 1085.6 mg
    45%
    Total Carbohydrate 54.3 g
    18%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.4 g
    17%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    lemon pepper

    ground meat

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