This recipe reminded me of the exact meatballs and sauce that my mom made when I was growing up. It brought back good memories of sitting around the kitchen table enjoying a meal together as a family.
The only difference between what my mom would have made and this recipe is that this one uses sour cream. I don't know if it makes much of a difference. Maybe it helps create a gravy.
At any rate, I doubled the gravy since the meatballs were being served over noodles. The recipe doesn't have enough gravy as it is written.
Ingredients
1 pound ground beef
1 egg
1/2 cup plain panko (Japanese-style bread crumbs)
1 small onion, minced (about 1/4 cup)
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 tablespoons vegetable oil
3/4 cup Swanson® 50% Less Sodium Beef Broth (I used 3/4 cup chicken broth and 3/4 cup water since that was what I had on hand - it was fine)
1 can (10 1/2 ounces) condensed cream of mushroom soup
2 tablespoons sour cream
4 cups hot cooked egg noodles (from about 8 ounces dry)
1 tablespoon chopped fresh parsley
Directions
Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat.
Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through.
Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.
1 comment:
Oh, I thought maybe you were going to try the IKEA Swedish meatball recipe they released because of the virus--LOL! Growing up with Swedish relatives we just called them the tiny meatballs--hehe! Delicious!
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