Hi, I’m Laura. Today, we’re going to make swedish meatballs and egg noodles in a creamy sauce recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Swedish Meatballs and Egg Noodles in a Creamy Sauce Recipe

Swedish Meatballs and Egg Noodles in a Creamy Sauce is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Swedish Meatballs and Egg Noodles in a Creamy Sauce is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have swedish meatballs and egg noodles in a creamy sauce using 20 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Swedish Meatballs and Egg Noodles in a Creamy Sauce:

1. Prepare 2 eggs
2. Get 1 small onion, finely diced
3. Get 1/2 cup seasoned bread cbs
4. Make ready 1 Tbsp lemon pepper seasoning
5. Take 1 Tbsp Brown sugar
6. Prepare 1 tsp ground allspice
7. Make ready 1.5 lbs ground beef
8. Take Vegetable oil
9. Take 1 lb mushrooms
10. Take 1 tsp salt
11. Take 1 Tbsp Brown sugar
12. Get 1 Tbsp worchestershire sauce
13. Get 1 tsp black pepper
14. Prepare 2 cups milk
15. Make ready 3 cups chicken stock
16. Take 2 cubes beef bouillon
17. Prepare 1/2 cup parsley, chopped
18. Make ready 16 oz thick egg noodle nests
19. Take 1 cup shredded parmasan
20. Get 1/2 lemon, juiced

Steps to make Swedish Meatballs and Egg Noodles in a Creamy Sauce:

1. Add the eggs, onion, breadcbs, lemon pepper, brown sugar, and allspice to a mixer and mix on low until combined.
2. Add the beef and mix using the paddle attachment for 2 minutes on medium-low speed until the mixture comes together. Form into small meatballs.
3. Sear the meat balls in a large stock pot.
4. Wash the mushrooms and cut into large chunks prepare the other ingredients.
5. Remove the meatballs and deglazed the pan with the mushrooms.
6. The mushrooms will release a lot of liquid. Add the salt and continue to cook the mushrooms to reduce the liquid.
7. When the mushrooms have reduced, add the worchestershire and brown sugar, and you’d like a few dashes of Maggi seasoning.
8. Continue to cook the mushrooms until the brown the liquid is thickened when parted.
9. Add the stock, milk, and parsley. Bring to a simmer.
10. Place the meatballs and the noodle nests into the pot. Slowly toss the noodles as they simmer, and cover in between stirring.
11. Cook the mixture 8-9 minutes until the noodles are al-dente and the sauce is beginning to thicken.
12. Add the lemon juice and parmasan and toss. Cover,remove from heat and let sit for 1 minute to melt the cheese.

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