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Swedish Meatballs over Egg Noodles

  • Recipe Submitted by on

Category: Healthy Recipes, Eggs, Meat, Swedish

 Ingredients List

  • 8-12 meatballs (leftovers work great here)
  • 1 cup beef stock or broth
  • ~1/3 cup half and half or heavy cream
  • 2 tablespoons bacon drippings or butter
  • 1 heaping tablespoon of flour
  • 2-3 mushrooms, diced
  • splash each of dry sherry, red wine, and Worcestershire sauce
  • dash of cracked pepper and (optionally) herbes de Provence

 Directions

1. Boil water and begin cooking egg noodles (should take around 10-12 minutes).
2. Heat drippings or butter in medium sauce pan over medium heat with meatballs and mushrooms for 3-4 minutes.
3. Sprinkle flour into the pan, stirring into the fat until absorbed and a quick roux is formed.
4. Splash sherry, wine and Worcestershire, waiting a second for some alcohol to vaporize, then add beef stock.
5. Stir frequently for several minutes until sauce begins to thicken.
6. Add heavy cream and cracked pepper. Continue to stir for 5 minutes or so until sauce is thickened to your liking.
7. Serve over egg noodles. Devour in 3-4 minutes.

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