Swedish Meatballs..... Once Again...With Mushroom Sauce

Recipe by HEP MEP
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon butter
  • 12
    lb fresh mushrooms, sliced
  • 34
    teaspoon salt, divided
  • 13
    cup crushed crisp rye crackers or 1/3 cup dried breadcrumbs
  • 12
    cup heavy cream, divided
  • 1
  • 2
    tablespoons minced onions
  • 2
    tablespoons chopped parsley
  • 14
    teaspoon ground allspice
  • 14
    teaspoon grated nutmeg
  • 14
    teaspoon pepper, divided
  • 1
    lb ground round (85% lean)
  • 1
    tablespoon vegetable oil
  • 2
    tablespoons flour
  • 34
  • extra wide egg noodles or egg, dumpling noodle cooked and drained
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DIRECTIONS

  • In a large skillet, melt butter over medium heat.
  • Add mushrooms and 1/4 tsp.
  • salt.
  • Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
  • Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
  • egg,onion,parsley,remining 1/2 tsp.
  • salt,allspice,nutmeg,and 1/8 tsp.
  • pepper; stir with a fork until mixed.
  • Add ground round and mix until well blended.
  • Using about a tablespoon of mixture for each,form into meatballs.
  • In a large skillet,heat oil over medium-high heat.
  • Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
  • Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
  • Add broth and 3/4 cup of water.
  • Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
  • Reduce heat to low, cover and simmer 5 minutes.
  • Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
  • of pepper Cook until heated through, about 3 minutes.
  • Serve on cooked egg noodles.
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