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Swedish Meatballs and Egg Noodles in a Creamy Sauce
Swedish Meatballs and Egg Noodles in a Creamy Sauce

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We hope you got insight from reading it, now let’s go back to swedish meatballs and egg noodles in a creamy sauce recipe. To cook swedish meatballs and egg noodles in a creamy sauce you only need 20 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Swedish Meatballs and Egg Noodles in a Creamy Sauce:
  1. Get 2 eggs
  2. You need 1 small onion, finely diced
  3. Take 1/2 cup seasoned bread crumbs
  4. Provide 1 Tbsp lemon pepper seasoning
  5. Provide 1 Tbsp Brown sugar
  6. Take 1 tsp ground allspice
  7. Take 1.5 lbs ground beef
  8. Prepare Vegetable oil
  9. Take 1 lb mushrooms
  10. Prepare 1 tsp salt
  11. You need 1 Tbsp Brown sugar
  12. Prepare 1 Tbsp worchestershire sauce
  13. Prepare 1 tsp black pepper
  14. Get 2 cups milk
  15. Get 3 cups chicken stock
  16. Take 2 cubes beef bouillon
  17. Take 1/2 cup parsley, chopped
  18. Provide 16 oz thick egg noodle nests
  19. Prepare 1 cup shredded parmasan
  20. Use 1/2 lemon, juiced
Instructions to make Swedish Meatballs and Egg Noodles in a Creamy Sauce:
  1. Add the eggs, onion, breadcrumbs, 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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