Swedish Meatballs and Egg Noodles

By cpetiprin

Ingredients

• 4 tbsp butter
• 1 small white onion, finely chopped
• 2 tbsp flour
• 2 1/2 c chicken and beef stock combined
• 1.5 lbs hamburger
• 1 egg
• 2 slices white bread, torn and soaked briefly soaked in 1/4 c milk, squeezed
• salt & pepper to taste
• 1 tsp ground allspice
• 1/8 tsp ground nutmeg
• 2 tbsp parsley finely chopped
• 5 crispy gingersnaps, ground
• 2 tbsp currant, lingonberry, or grape jelly
• 2 - 3 tbsp sour cream
• 1 lb wide noodles
• 1/4 c combined finely chopped chives ad fresh dill
• 1/2 c baby gherkins, finely chopped

Details

Adapted from RachaelRay.com

Preparation

Step 1

1. Cook noodles according to package directions
2. Cook onion in 2 tbsp butter until very tender (5 - 6 minutes)
3. Remove half onion and cool
4. Sprinkle flour over remaining onions, stir and cook for about 1 minute.
5. Whisk stock into pan and bring to a bubble, let thicken. Reduce heat to low and simmer
6. Mix cooled onions, hamburger egg, bread, salt, pepper, allspice, nutmeg and parsley.
7. Roll meat mixture into walnut sized balls.
8. Drop meatballs into gravy, increase heat to medium and simmer, stirring occasionally until cooked through (10 minutes+/-)
9. Stir gingersnap crumbs and jelly into gravy
10. Toss cooked noodles with 2 tbsp butter, salt, chives, and dill.
11. Remove meatballs from heat and stir in sour cream.
12. Serve meatballs over noodles and garnish with pickles.