Saucy swedish meatballs over egg noodles Recipe

Name: Saucy swedish meatballs over egg noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 egg; 2 tbsp Dijon mustard, divided; 1 small onion, finely chopped; 2 tbsp Worcestershire sauce, divided; 1/2 tsp ground allspice; 1/2 tsp salt; 400 g lean ground beef; 2 tsp olive oil, divided; 4 cups no-yolk egg noodles; 227-g pkg sliced cremini mushrooms; 1 cup low-sodium beef broth; 1/2 cup sour cream; 2 tbsp chopped fresh parsley, optional

Ingredients

1 egg
2 tbsp Dijon mustard, divided
1 small onion, finely chopped
2 tbsp Worcestershire sauce, divided
1/2 tsp ground allspice
1/2 tsp salt
400 g lean ground beef
2 tsp olive oil, divided
4 cups no-yolk egg noodles
227-g pkg sliced cremini mushrooms
1 cup low-sodium beef broth
1/2 cup sour cream
2 tbsp chopped fresh parsley, optional

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 4 servings

Instructions

WHISK egg with 1 tbsp Dijon in a large bowl. Stir in 1/4 cup onion, 1 tbsp Worcestershire sauce, allspice and salt.
Season with fresh pepper. Crumble in ground meat. Using your hands, work until evenly mixed. Roll portions of meat mixture into 1-in. balls (1 tbsp each).
HEAT a large non-stick pan over medium-high heat. Add 1 tsp oil, then meatballs. Cook, turning the meatballs occasionally, until golden-brown on all sides, 3-4 min.
Transfer the meatballs to a plate.
BOIL a large pot of water for noodles. Add noodles to boiling water and cook, following package directions, about 6 min.
ADD remaining 1 tsp oil to the same pan, then mushrooms and remaining onion. Cook until the mushrooms start to soften, 3 to 4 min.
Stir in broth, cream and remaining 1 tbsp Dijon and Worcestershire sauce. Return the meatballs and any juices to pan.
Bring to a boil, then reduce heat to medium-high. Boil, turning meatballs, occasionally until sauce starts to thicken, 8 to 10 min.
DRAIN noodles and serve meatballs and sauce overtop. Sprinkle with parsley, if desired.