Swedish Meat Balls - Egg Noodles

By beach cook

Ingredients

• 20oz Bag Frozen Beef Meat Balls
• 1 Can Beef Consomme
• 1 C Heavy Cream
• 1/2 C Sour Cream
• 1/8 t Nutmeg
• 1/8 t Cinnamon
• 1/2 t Garlic Powder
• 8 oz Egg Noodles Cooked Per Box
• Roux: 2T Butter & 1/2C Flour

Preparation

Step 1

Large Skillet, Medium Heat, Add Consomme & Meat Balls, Simmer 10-15 Minutes Until Cooked.

Medium Bowl Add Both Creams, Nutmeg, Cinnamon & Garlic. Whisk To Blend Well.

Add Mixture To Skillet With Meat Balls, Simmer to Thicken. 10-15 Minutes.

If Not Thick Enough, Blend Roux In Small Sauce Pan, Medium Heat. Add To Skillet.

Serve Over Egg Noodles.