Swedish Meatballs with Egg Noodles

By cserumga

388 Cal, 3g fiber, 35g protein per serving

Ingredients

• 1 1/2 cups yolkless wide egg noodles (2 oz)
• 1 slice while-wheat bread, torn
• 1/3 cup skim milk plus 2 Tbsp
• 4 oz ground sirloin
• 4 oz ground turkey
• 1 egg yolk
• 1/2 cup grated onion
• 1/4 tap kosher salt
• 1/8 tap black pepper
• Pinch of ground nutmeg
• 1 tap canola oil
• 2 tap unsalted butter
• 1 Tbsp all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1 tap brown sugar
• 1/2 tsp dried thyme
• 1 Tbsp fresh lemon juice
• 1 Tbsp minced fresh parsley

Details

Cooking time 30mins

Preparation

Step 1

Cook noodles in a pot of boiling water according to package directions, drain.

Soak bread in 2 Tbsp milk.

Combine sirloin, turkey, egg yolk, onion, salt, pepper, and nutmeg; stir in soaked bread. Form mixture into 8 meatballs.

Heat oil in a large nonstick skillet over medium-high. Brown meatballs on all sides, 5 minutes; remove meatballs and set aside.

Melt butter in same skillet and stir in flour; cook 1 minute. Whisk in broth; reduce heat to medium. Whisk in 1/3 cup milk; add brown sugar and thyme.

Return meatballs to sauce and simmer, covered, 5 minutes; stir in lemon juice.

Garnish servings with parsley.