Meatballs - Swedish Meatballs
- From Your Pantry:
- 1 tbsp kerrygold garlic butter
- 8 oz pre sliced baby portabellas
- 1 (14 oz) can beef broth
- 1/4 cup sour cream
- 1 lb frozen fully cooked homestyle meatballs
- 8 oz wide egg noodles
- 2 tbsp all purpose flour (wheat)
- 1 tbsp worcestershire sauce
- 1/2 tsp salt
- 1/4 pepper
- 2 tbsp argo cornstarch
- 1/4 cup water
Bring water to boil for noodles
Preheat large saute pan on medium high 2/3 minutes
Place butter in pan, then add mushrooms, salt and pepper, cook and stir 5 minutes or until mushrooms are browned.
Stir in flour, cook and stir 2 more minutes
Whisk in broth, worcestershire, and sour cream, bring to boil. Add meatballs, cover and return to boil, boil 10 minutes, stirring occasionally.
Cook noodles following package instructions
Combine cornstarch and water until well blended. Slowly pour into meatball mixture, stirring until thickened. Drain noodles. Serve meatball mixture over noodles.