TheFoodTasting

Desciption

my recipe for swedish-style meatballs in sour cream sauce with buttered noodles is a bit of work to prepare... but so worth it.

Tags

#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #Main-dish #Pasta #Scandinavian #Easy #European #Kid-friendly #Swedish #Dietary #Comfort-food #Meat #Pasta-rice-and-grains #Taste-mood #Presentation #Served-hot #From-scratch

Nutritions

• Carbohydrates: 531.2
• Fats: 44.0
• Dietary Fiber: 17.0
• Minerals: 45.0
• Proteins: 27.0
• Vitamins: 82.0
• Water: 18.0

Steps

1. Whisk 1 large egg in a large mixing bowl with 3 tablespoons sour cream
2. 2 teaspoons flour and 1 teaspoon baking powder
3. Add the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder
4. 2 teaspoons minced onion flakes
5. 1 teaspoon baking powder
6. 1 1 / 2 teaspoons dried parsley flakes
7. 1 teaspoon lemon pepper
8. 1 / 2 teaspoon dried dill
9. 1 / 2 teaspoon paprika
10. 1 / 4 teaspoon ground allspice
11. 1 / 4 teaspoon ground ginger
12. 1 / 4 teaspoon ground nutmeg
13. 1 / 4 teaspoon fresh ground pepper and 1 / 4 teaspoon sea salt
14. Place 1 lb
15. Of ground beef or pork or veal or turkey into bowl with mixture
16. Add 1 / 3 cup unseasoned breadcrumbs
17. Mix well using hands
18. Or using a large fork
19. Add 1 / 4 cup flour dredge to a large mixing bowl and place into working area
20. Roll meat mixture with hands into 1-inch balls
21. Gently place formed meatballs into the flour dredge
22. Repeat with remaining meatballs
23. Swirl meatballs in bowl of flour until coated
24. Melt a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in
25. Gently place dredged meatballs into buttered skillet
26. Reserving dredge bowl and setting aside
27. Brown meatballs
28. Scraping and turning gently with a spatula
29. Pour one can beef broth over browned meatballs
30. Bring to a gentle boil
31. Cover to steam meatballs for 5 minutes
32. Wipe the previous dredge bowl clean
33. Place a large fine mesh strainer over bowl
34. Carefully pour broth and meatballs into strainer
35. Stir in the remaining can broth
36. Reserve broth mixture until needed
37. Wipe browning skillet and place over medium-low heat
38. Melt 1 / 3 cup butter
39. Add 4 ounces thinly sliced mushrooms if using and saute until golden
40. Sprinkle in 1 / 3 cup flour
41. Cook mixture
42. Stirring
43. Just until bubbly and light golden
44. Add the seasonings for the sauce into reserved broth mixture in bowl: 1 / 2 tablespoon lemon juice
45. 1 / 2 tablespoon of the fresh minced parsle