Swedish Meatballs In Sour Cream Sauce Over Buttered Egg Noodles Recipes

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SWEDISH MEATBALLS IN SOUR CREAM SAUCE



Swedish Meatballs in Sour Cream Sauce image

Categories     Dressings and Sauces

Time 45m

Yield 12 (3 per serving)

Number Of Ingredients 13

lean ground beef
soft breadcrumbs (from 2 slices of bread)
dried minced onion
salt
black pepper
ground nutmeg
2% milk
large egg
butter
vegetable oil
condensed beef consommé
all purpose flour
Daisy Sour Cream

Steps:

  • Mix the ground beef, breadcrumbs, onion, salt, pepper, nutmeg, milk and egg in a large bowl until well-combined.
  • Form into 36 (1 1/4-inch) balls. Place on a cookie sheet.
  • Heat the butter and oil in a large nonstick skillet over medium heat. Add the meatballs, cooking in batches if necessary. Cook until browned on all sides, removing the browned meatballs to make room for additional meatballs.
  • Return all browned meatballs to the skillet and add 1 cup of the consommé. Cover and cook for 20 minutes or until all of the meatballs are completely cooked.
  • Remove to a serving bowl. Mix the flour with the remaining consommé. Add to the skillet and cook until bubbly, stirring frequently. Stir in the sour cream. Pour over the meatballs.

Nutrition Facts : Calories 191, Cholesterol 74, Protein 18, Sodium 439, Carbohydrate 5, Fat 10

SWEDISH MEATBALLS IN SOUR CREAM SAUCE OVER BUTTERED EGG NOODLES



Swedish Meatballs in Sour Cream Sauce over Buttered Egg Noodles image

My recipe for Swedish-style meatballs in sour cream sauce with buttered noodles is a bit of work to prepare... but so worth it.

Provided by The Spice Guru

Categories     Meat

Time 1h

Yield 5 serving(s)

Number Of Ingredients 40

1 beaten egg
3 tablespoons sour cream
2 teaspoons flour
2 teaspoons instant beef bouillon powder
2 teaspoons minced onion flakes
1 teaspoon baking powder
1 1/2 teaspoons dried parsley flakes
1 teaspoon lemon pepper
1/2 teaspoon dried dill
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper
1/4 teaspoon sea salt
1 lb ground meat (beef, pork, veal, turkey, or a mixture)
1/3 cup unseasoned breadcrumbs
1/4 cup all-purpose flour
1/3 cup butter
4 ounces thinly sliced white mushrooms (optional)
1/3 cup flour
3 1/2 cups beef broth (two 14.5 ounce cans)
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley, divided
1/2 teaspoon granulated sugar
1 1/4 teaspoons paprika
1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder)
1/2 teaspoon dill weed
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground allspice
1 cup sour cream
8 -12 ounces cooked wide egg noodles
1 1/2 tablespoons water
1 tablespoon salted butter
remaining minced fresh parsley
1 pinch paprika
fresh parsley sprig

Steps:

  • WHISK 1 large egg in a large mixing bowl (or standing mixer bowl) with 3 tablespoons sour cream, 2 teaspoons flour and 1 teaspoon baking powder; ADD the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder, 2 teaspoons minced onion flakes, 1 teaspoon baking powder, 1 1/2 teaspoons dried parsley flakes, 1 teaspoon lemon pepper, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper and 1/4 teaspoon sea salt; PLACE 1 lb. of ground beef or pork or veal or turkey (or a combination of any) into bowl with mixture; ADD 1/3 cup unseasoned breadcrumbs; MIX well using hands, or using a large fork.
  • ADD 1/4 cup flour DREDGE to a large mixing bowl and place into working area; ROLL meat mixture with hands into 1-inch balls; GENTLY place formed meatballs into the flour DREDGE; REPEAT with remaining meatballs; SWIRL meatballs in bowl of flour until coated.
  • MELT a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in; GENTLY place dredged meatballs into buttered skillet, reserving dredge bowl and setting aside; BROWN meatballs, scraping and turning gently with a spatula.
  • POUR one (14.5 ounce) can beef broth over browned meatballs; BRING to a gentle boil; COVER to steam meatballs for 5 minutes; WIPE the previous dredge bowl clean; PLACE a large fine mesh strainer over bowl; CAREFULLY pour broth and meatballs into strainer; STIR in the remaining can broth; RESERVE broth mixture until needed.
  • WIPE browning skillet and place over medium-low heat; MELT 1/3 cup butter; ADD 4 ounces thinly sliced mushrooms if using and saute until golden; SPRINKLE in 1/3 cup flour; COOK mixture, stirring, just until bubbly and light golden.
  • ADD the seasonings for the SAUCE into reserved broth mixture in bowl: 1/2 tablespoon lemon juice, 1/2 tablespoon of the fresh minced parsley, 1/2 tablespoon Worcestershire sauce, 1 teaspoon onion flakes (or 3/4 teaspoon onion powder), 1/2 teaspoon sugar, 1 1/4 teaspoons paprika, 1/2 teaspoon dill weed, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black or white pepper, and 1/8 teaspoon ground allspice,.
  • WHISK seasoned broth into roux skillet until smooth; BRING to a boil while whisking constantly, until fully thickened; REDUCE heat to low to keep warm.
  • COOK 8-12 ounces wide egg noodles according to package directions; DRAIN; RETURN cooked noodles to same pot over low heat; ADD 1 - 2 tablespoons salted butter, 1 1/2 tablespoons water (to refresh noodle consistency) and the remaining minced fresh parsley; TOSS noodles gently until butter melts; COVER and keep warm on lowest heat, re-moistening with water if needed.
  • WHISK in 1 cup sour cream into warm sauce mixture (NOTE: DO NOT RAISE HEAT ABOVE MEDIUM LOW, OR SOUR CREAM WILL CURDLE); SEASON the sauce to taste if desired; ADD meatballs and heat gently uncovered, stirring occasionally; COVER and reduce heat to lowest setting (sauce will thin to proper consistency from heat condensation); STIR just before serving.
  • ARRANGE warm buttered egg noodles on serving plates; LADLE warm meatballs and sauce over noodles; GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig; SERVE and enjoy!

SWEDISH MEATBALLS WITH SOUR CREAM SAUCE



Swedish Meatballs with Sour Cream Sauce image

These meatballs are moist and delicious and the sour cream sauce is the BEST!

Provided by Elaine Benoit

Categories     Dinner

Time 35m

Number Of Ingredients 22

1 pound ground beef (grass-fed)
1/2 cup bread crumbs
1 egg
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground all spice
1 1/2 tablespoons Worcestershire sauce
1 teaspoon tarragon ((dried))
1 teaspoon parsley ((dried))
1 tablespoon olive oil (to sauté meatballs)
3 tablespoons butter
3 tablespoons white flour
1 3/4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley ((dried))
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup sour cream (3/4 to 1 cup - depending how thick you want it)

Steps:

  • Add all the meatball ingredients to a stainless steel bowl. Use your hands to mix together the meat. Roll meat into medium sized meatballs. Mine made 16
  • Heat sauté pan on medium and add oil. Once that heats up, place meatballs in pan and sauté for 10 - 12 minutes turning them every once in a while. Once they are done, turn the heat off under the pan
  • Add butter in a medium sauce pan and heat it on medium low. Once the butter has melted, add flour and whisk until it becomes a paste. Make sure to whisk at least for 1 minute
  • Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream. Whisk together until it thickens somewhat - about 10 minutes
  • Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream. Stir until combined
  • If you are putting these on zoodles - you can make them before starting the recipe
  • Turn the heat back on under the meatballs and add the sour cream sauce to the pan. Heat for 5 minutes. If you are having zoodles, sauté them in a big pan for 3 minutes
  • Plate zoodles
  • (Decide if you want your Swedish meatballs on your zoodles or on the side.) Ladle the meatballs with sour cream sauce on your zoodles
  • Serve
  • Eat
  • Enjoy

Nutrition Facts : ServingSize 3 meatballs, Calories 227 kcal, Carbohydrate 4 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 332 mg

MEATBALLS IN SOUR CREAM SAUCE OVER EGG NOODLES (MADE EASY)



Meatballs in Sour Cream Sauce over Egg Noodles (Made Easy) image

Make and share this Meatballs in Sour Cream Sauce over Egg Noodles (Made Easy) recipe from Food.com.

Provided by The Spice Guru

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 22

2 -3 quarts water, lightly salted
8 -12 ounces wide egg noodles
15 -25 small cooked frozen meatballs
1 1/2 tablespoons water
1 tablespoon salted butter
1 tablespoon minced fresh parsley, divided
1/3 cup butter
1/3 cup flour
3 1/2 cups beef broth or 2 (14 1/2 ounce) cans beef broth
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley, divided
1/2 teaspoon granulated sugar
1 1/4 teaspoons paprika
1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder)
1/2 teaspoon dill weed
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground allspice
1 (6 ounce) can mushrooms, drained (optional)
1 cup sour cream

Steps:

  • IN a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil.
  • WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
  • INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned).
  • WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
  • OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened.
  • STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed.
  • FOR SAUCE AND MEATBALLS SERVED OVER NOODLES: Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles.
  • FOR NOODLES MIXED WITH SAUCE AND MEATBALLS: Gently fold sauce with prepared noodles until well-blended.
  • GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
  • SERVE and enjoy!

SWEDISH MEATBALLS WITH NOODLES



Swedish Meatballs with Noodles image

This recipe for Swedish meatballs with noodles was a big hit on a winter night!

Provided by Jennyfromtheblock8

Categories     Main Dish Recipes     Meatball Recipes

Time 50m

Yield 8

Number Of Ingredients 15

½ pound ground beef
½ pound ground pork
1 ½ cups Italian-seasoned bread crumbs
¾ cup milk, divided
1 large egg, slightly beaten
1 clove garlic, minced
1 ½ teaspoons salt
½ teaspoon ground black pepper
⅛ teaspoon ground allspice
2 tablespoons salted butter
3 tablespoons all-purpose flour
1 ½ cups low-sodium beef broth
1 dash Worcestershire sauce, or to taste
1 (16 ounce) package egg noodles
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
  • Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
  • While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
  • Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

Nutrition Facts : Calories 477.5 calories, Carbohydrate 58.3 g, Cholesterol 115.4 mg, Fat 16.3 g, Fiber 2.9 g, Protein 23.1 g, SaturatedFat 6.5 g, Sodium 679.6 mg, Sugar 3.6 g

ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES



Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles image

My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!

Provided by QUEENGODDESSNANCE

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 3h15m

Yield 24

Number Of Ingredients 6

2 (10.75 ounce) cans condensed cream of celery soup
2 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
6 pounds frozen Italian-style meatballs
2 (16 ounce) packages uncooked egg noodles
½ cup butter

Steps:

  • In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

Nutrition Facts : Calories 492.5 calories, Carbohydrate 38.5 g, Cholesterol 147.9 mg, Fat 25.5 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 10.9 g, Sodium 591.5 mg, Sugar 2.1 g

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2020-09-03 Add 1 tablespoon of butter to cast iron skillet and saute onions until translucent. Remove from flame, set aside and let cool. Using a medium bowl, mix ground beef, ground pork, egg, salt, pepper, nutmeg, allspice, bread crumbs, and parsley together. Once onions have cooled a bit, add to meat mixture.
From greatgrubdelicioustreats.com


SWEDISH MEATBALLS OVER NOODLES - ZONA COOKS
2022-05-03 How to make the best Swedish meatballs: Cook the egg noodles according to the package directions. At the same time, dice the onion small on a cutting board. Click for a cutting board. In a medium skillet, heat 1 tablespoon of butter over medium heat. Click for a …
From zonacooks.com


SWEDISH MEATBALLS AND PASTA - ARMOUR MEATS
Place meatballs in a microwave safe bowl. Cook in microwave oven 2 minutes or until thawed. Toss meatballs with cinnamon and nutmeg; set aside. Melt butter in a large skillet over medium heat. Add flour; cook 1 minute, stirring constantly. Add beef broth and salt; simmer 2 minutes or until sauce thickens.
From armourmeats.sfdbrands.com


SWEDISH MEATBALLS RECIPE - LAURA IN THE KITCHEN
1) Pour the milk over the panko breadcrumbs and set aside. In a large skillet, add 1 tablespoon of butter, along with the onion and a pinch of salt, saute for about 5 minutes, remove from the heat, stir in the nutmeg and allspice then set aside on a plate to cool. 2) In a large bowl, add the ground beef, ground pork, cooked onion mixture, panko ...
From laurainthekitchen.com


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