Swedish Meatballs and Egg Noodles

Submitted by Chef mariajane

"This is such a delicious meal!! I love meatballs and pasta, and this has just gone to the top of my favorites list -"

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 4

ingredients

• 1⁄4 cup dry bread, crumbs
• 1 small onion, grated
• 1 tablespoon Dijon mustard
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 pinch nutmeg
• 1 lb lean ground beef
• 1 tablespoon vegetable oil
• 6 cups mushrooms, sliced (about 1lb)
• 1⁄2 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 1⁄2 cups sodium-reduced beef broth
• 1⁄2 cup light sour cream
• 4 cups cooked egg noodles

directions

1. In bowl, whisk together egg, bread crumbs, onion, mustard, allspice, 1/8 teaspoons salt, 1/8 teaspoons pepper and the nutmeg; mix in beef. Roll by 1 tablespoons into balls.
2. In large nonstick skillet, cook meatballs over medium-high heat, in batches and turning often, until digital thermometer inserted in a few registers 160F, 6-9 minutes. Transfer to plate.
3. In same skillet, heat oil over medium-high heat; cook mushrooms, thyme and remaining salt and pepper, stirring occasionally, just until starting to brown and no liquid remains, about 20 minutes.
4. Sprinkle with flour; cook, stirring, until absorbed. Stir in broth and sour cream; cook, stirring, for 1 minutes.
5. Return meatballs to pan; cook, stirring and turning gently, until hot and sauce is thickened, about 2 minutes. Serve with noodles.