Swedish Meatballs over Egg Noodles
Prep Time
Makes
Cooking Mode
1 ½ pounds lean ground beef
2 Compliments Large Eggs, beaten to blend
½ cup Plain Bread Crumbs
1 tsp Compliments Ground Nutmeg
salt and freshly ground pepper
1 tbsp Compliments Butter
1 ½ cups Compliments Beef Broth
2 tbsp Compliments Worcestershire Sauce
1 ¼ cups Lucerne® Half and Half
1 ½ tbsp cornstarch
hot cooked and buttered Sensations Egg Noodles
1 ½ pounds lean ground beef
2 Compliments Large Eggs, beaten to blend
½ cup Plain Bread Crumbs
1 tsp Compliments Ground Nutmeg
salt and freshly ground pepper
1 tbsp Compliments Butter
1 ½ cups Compliments Beef Broth
2 tbsp Compliments Worcestershire Sauce
1 ¼ cups Lucerne® Half and Half
1 ½ tbsp cornstarch
hot cooked and buttered Sensations Egg Noodles
Directions
1In a bowl, mix together beef, eggs, bread crumbs, nutmeg, and salt and pepper to taste until just blended.
2Form into meatballs about 11/2 inches in diameter.
3In a 12-inch nonstick frying pan, melt butter over medium-high heat.
4Add meatballs and cook until undersides are well browned, about 3 minutes.
5Turn meatballs over and brown other sides, 3-4 more minutes.
6To pan, add broth and Worcestershire sauce.
7Cover and simmer until meatballs are no longer pink in center (cut to test), 3-5 more minutes.
8In a small bowl, smoothly mix together half and half and cornstarch.
9Stirring constantly, add to frying pan.
10Continue cooking uncovered,stirring often, until sauce boils gently and is thickened, about 2 minutes.
11Transfer meatballs and sauce to a serving container. Serve over buttered egg noodles.
Tips
1
For a leaner version, use Lucerne® Fat Free Coffee Creamer instead of regular half and half.
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Personal Note
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