Swedish Meatballs over Egg Noodles

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 6


  1. 11/2 pounds lean ground beef
  2. 2 Compliments Large Eggs, beaten to blend
  3. 1/2 cup Plain Bread Crumbs
  4. 1/2 teaspoon Compliments Ground Nutmeg
  5. salt and freshly ground pepper
  6. 1 tablespoon Compliments Butter
  7. 11/2 cups Compliments Beef Broth
  8. 2 tablespoons Compliments Worcestershire Sauce
  9. 11/4 cups Lucerne® Half and Half
  10. 11/2 tablespoons cornstarch
  11. hot cooked and buttered Sensations Egg Noodles


  1. In a bowl, mix together beef, eggs, bread crumbs, nutmeg, and salt and pepper to taste until just blended. 
  2. Form into meatballs about 11/2 inches in diameter.
  3. In a 12-inch nonstick frying pan, melt butter over medium-high heat. 
  4. Add meatballs and cook until undersides are well browned, about 3 minutes.
  5. Turn meatballs over and brown other sides, 3-4 more minutes.
  6. To pan, add broth and Worcestershire sauce. 
  7. Cover and simmer until meatballs are no longer pink in center (cut to test), 3-5 more minutes.
  8. In a small bowl, smoothly mix together half and half and cornstarch.
  9. Stirring constantly, add to frying pan. 
  10. Continue cooking uncovered,stirring often, until sauce boils gently and is thickened, about 2 minutes.
  11. Transfer meatballs and sauce to a serving container. Serve over buttered egg noodles.

Healthier Alternative: For a leaner version, use Lucerne® Fat Free Coffee Creamer instead of regular half and half.