Sorry Italians, but the Swedes may have won the meatball battle. These traditional Swedish meatballs are spiced with warm allspice and nutmeg, then tossed with rich egg noodles and mushroom cream sauce. Baking the meatballs in the oven lightens up this comfort food classic!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Egg Noodles(ContainsWheat, Eggs)
Veggie Stock Concentrate
Preheat oven to 400 degrees. Bring a medium pot of water to a boil with a large pinch of salt. Halve, peel, and thinly slice half the onion. Mince the garlic and parsley. Thinly slice the mushrooms.
Grate half the remaining onion into a medium bowl. Then, mix in the ground beef, panko, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, half the garlic, and half the parsley. Season with a large pinch salt and pepper. Roll into meatballs about 1-inch in a diameter.
Place meatballs on one side of a baking sheet. On the other side, toss mushrooms with 1 tablespoon oil and season with salt and pepper. Place in the oven for 15-20 minutes, until meatballs are cooked through and mushrooms are browned.
Meanwhile, add the egg noodles to the boiling water and cook for 8-10 minutes, until al dente.
While the noodles cook, heat 1/2 tablespoon butter in a large pan over medium heat. Add the sliced onion and cook, tossing, for about 5 minutes, until softened. Add the remaining garlic and cook for 30 seconds, until fragrant. Add stock concentrate and 1/2 cup water. Simmer until reduced by half. Stir in the sour cream and cook for 2 more minutes, until sauce has thickened slightly.
Once the noodles are ready, drain, reserving 1/4 cup pasta water. Add egg noodles, meatballs, and roasted mushrooms to the pan. Toss until combined. Add a splash of pasta water if the sauce becomes too thick. Taste and season with salt and pepper.
Serve with a sprinkle of remaining parsley and enjoy!