Ah, Swedish meatballs. What a satisfying meal these make. They are definitely a European flavor. I want to say it’s because of the garlic glove that goes in it, but so do regular meatballs. So I’m not quite sure where that flavor comes from. Well, wherever it does come from, I don’t care, because European flavors make me feel like home again and I welcome any of these scrumptious dishes. I found this recipe on emeals when I was subscribed to it a while ago, but the funny thing is, I made it slightly unhealthy because I’m using beef instead of turkey, BUT, it’s LEAN beef, so I’m ultimately not going to feel that bad about my choices!
Swedish Meatballs with Egg Noodles and Broccoli
- 3/4 lb lean ground beef
- 3 tbsp panko breadcrumbs
- 1 glove garlic, minced
- 1/2 tsp salt, 1/2 tsp pepper (divided into 1/4 tsp each, plus extra dash for broccoli)
- 1/4 tsp ground nutmeg
- 1 tbsp EVOO
- 1 cup reduced-sodium beef broth
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1/2 cup sour cream
- 2 tbsp chopped parsley
- 12 oz. pkg uncooked egg noodles
- 1 cup of broccoli
- 2 tbsp butter
- Combine ground beef, panko breadcrumbs, minced garlic, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp ground nutmeg and shape mixture into 1 1/2-inch meatballs.
- Heat EVOO in a large deep skillet over medium heat; brown meatballs for about 8 to 10 minutes or until done. Remove from heat and keep warm.
- To the same skillet, add beef broth and 1/4 tsp salt and 1/4 pepper; scrape pan to loosen browned bits.
- In a small bowl, combine cornstarch and cold water; add to skillet.
- Cook over medium-high heat 5 minutes or until thickened.
- Return meatballs to skillet; cook 5 minutes or until meatballs are hot. Stir in sour cream and sprinkle with parsley before serving.
- Cook pasta according to directions. Add broccoli to pasta during the last 5 minutes.
- Drain pasta and broccoli separately. Add butter and salt and pepper to broccoli.