Swedish meatballs

Swedish meatballs
Swedish meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb lean (at least 80%) ground beef

  • 1

    cup plain panko crispy bread crumbs

  • 1/2

    cup finely chopped yellow onion

  • 1/4

    cup finely chopped fresh Italian (flat-leaf) parsley

  • 2

    teaspoons salt

  • 1/2

    teaspoon pepper

  • 1/4

    teaspoon ground allspice

  • 1/3

    cup milk

  • 1

    teaspoon Worcestershire sauce

  • 1

    egg

  • 1

    tablespoon butter

  • 1

    carton (32 oz) chicken broth

  • 3/4

    cup heavy whipping cream

  • 4

    cups medium egg noodles (from 16-oz bag)

Directions

In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2-inch) meatballs. 2 In 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides. 3 Add broth, whipping cream and remaining 1 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened. Stir in remaining 2 tablespoons parsley.

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