SWEDISH MEATBALLS AND NOODLES RECIPE RECIPES

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in consomme, Worcestershire sauce, pepper, salt and allspice and nutmeg if desired. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, until meatballs are cooked through, 15-20 minutes longer, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

Steps:

• In small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.
• In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
• Add onions and sauté until translucent, about 5 minutes, add garlic and oregano and sauté for another 1-2 minutes.
• In large bowl, combine ground beef sautéed onion, garlic and oregano.
• Mix in salt, pepper and egg, combine until egg is mixed in.
• Add bread crumbs to meat mixture and combine well.
• Use a tablespoon or scoop to make equal sized meatballs. Recipe makes approximately 20.
• Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.
• On medium heat, brown meat balls on all sides, carefully turning so they don't break apart.
• Don't overcrowd skillet with meatballs, work in batches.
• Transfer meatballs to baking sheet and keep warm in oven while making sauce.
• Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
• Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.
• Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
• Add meatballs into sauce, cover and simmer on low heat for about 10 minutes. Season to taste.
• Serve with egg or broad noodles or mashed potatoes.