Swedish Meatballs and egg noodles

Charlie requested this dinner and I was happy to oblige. 

Egg Noodles

"This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough." 

Ingredients

7 servings

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
  1/2 cup milk
  1 tablespoon butter
  
  Directions
• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. 
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. 
• Allow to air dry before cooking. 
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente. 

The Best Swedish Meatballs

Prep time 10 min  Cook time 20 mins  Total time 30 mins

  

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!                 Author: Alyssa

Serves: 6

Ingredients

• 1 pound ground beef
• ¼ cup panko bread crumbs
• 1 tablespoon parsley, chopped
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoon Pepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil
• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Instructions

• In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
• Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
• Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
• Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Notes

Recipe inspired by Taste of Home magazine