I love these Swedish Meatballs. They are simple to make and taste fabulous! If you aren't into making meatballs from scratch, you can buy the bagged/frozen ones to use, but be warned, they aren't as good as homemade ones. The sauce is thick and rich and anything over pasta has to be good, right?
Swedish Meatballs
Meatballs:
1 lb. lean ground beef
6 Ritz crackers, crushed
1 egg
2 Tbsp. black pepper
1 tsp. salt
4 Tbsp. catsup
Mix ingredients well and form into balls. Place on cookie sheet in a preheated 375 degree oven for approximately 15 to 18 minutes or until done. Remove and drain on a paper towel.
Meanwhile, while meatballs are cooking, sauté 1/4 cup diced onion in a large stock pot with 1 Tbsp. olive oil. Once onions are translucent, add the following ingredients:
Sauce:
1 can cream of mushroom soup
1 can beef broth
1 tsp. vinegar
1 cup water
1 Tbsp. ground pepper
1 Tbsp. Parsley flakes
1 tsp. Italian Seasonings
Cook for 15 minutes or so over medium heat until starts to thicken down and then add in the meatballs. Gently toss the meatballs to coat completely with the sauce.
Noodles:
In separate sauce pan, boil 1/2 pkg. of wide egg noodles in 2 quarts of water and 1 Tbsp. salt
Cook for about 12 to 14 minutes or until noodles are done. Remove and drain. Add noodles back into the pan (with heat off), and add in 2 Tbsp. real butter and 4 Tbsp. milk. Toss until creamy.
Place noodles on your plate and ladle the meatball mixture on top (or you can mix it all up in the pan, your choice).
Serve and Enjoy!
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