Stuffed Swedish Meatballs

 

I've made Swedish Meatballs before, but this time I stuffed them with cheese and they were fabulous!  These are a hearty dish that even your youngin's will love.

Stuffed Swedish Meatballs

Meatballs:

1 1/2 lbs. lean ground chuck
8 Ritz Crackers - crushed finely
4 Tbsp. Soy Sauce
1/4 white onion, diced (optional)
3 Tbsp. Kraft Sandwich Spread (see pic below)
2 medium eggs
1 tsp. minced garlic
1 tsp. salt
1 Tbsp. pepper

Mozzarella Cheese Sticks or Cubed pieces (not shredded)

Mix all of the above (except cheese) until it is combined.  Using your fingers, form into large meatballs (about 1").  Add 1 1/2" piece of mozzarella into the middle of the meat and form the meatball around the meat.

Place on a baking sheet, sprayed with cooking spray, and bake in a 350 degree oven for about 15 or 20 minutes (until meatballs are browned and done).  Don't overcook or the cheese will ooze out of the meatballs onto the tray.

Boil 3 cups of egg noodles in salted water until done - drain.

Sauce:

1 can beef broth
1/2 can evaporated milk
1 tsp. minced garlic
1/2 tsp. nutmeg
1 tsp. salt
1 Tbsp. ground pepper

Add ingredients above to a deep skillet and bring to a low boil over medium heat.  Add slurry and stir until thick.  Stir in pre-cooked egg noodles (about 3 cups). 

Slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch.  (more or less)

If it doesn't thicken, add another slurry.  Once the desired consistency is reached, drop in the meatballs and gently turn to coat in the sauce.

Serve & Enjoy!