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Speedy
Swedish Meatballs
Serves 4
| INGREDIENTS: | |
| 1/4 | cup vegetable oil, Wesson® |
| 2 | pounds frozen beef meatballs (32-ounce), thawed, Oh Boy® |
| 2 | tablespoons all-purpose flour, Pillsbury® |
| 1 | can (14-ounce) reduced-sodium beef broth, Swanson® |
| 1 1/2 | cups whole milk |
| 1/4 | cup sour cream |
| 1 | package (8.8-ounce) egg noodles, De Cecco® |
Prep time: 5 minutes
Cooking time: 15 minutes
PREPARATION:
- Heat oil in a heavy large skillet over medium high heat.
- Add meatballs and cook until brown, about 8 minutes.
- Using tongs, transfer meatballs to a bowl.
- Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet.
- Stir in broth and milk.
- Return meatballs to skillet.
- Simmer until liquid thickens enough to coat meatballs, about 5 minutes.
- Remove skillet from heat.
- Stir in sour cream.
- Meanwhile, cook noodles in a pot of boiling salted water until tender but still firm.
- Drain.
- Transfer noodles to a large bowl.
- Spoon meatballs and sauce over noodles. Serve immediately.
Storage and Leftovers: Cover tightly and store in
refrigerator for up to 2 days. To reheat, combine meatballs and whole
milk (as needed) in a saucepan over medium heat, stirring frequently,
about 10 minutes or until warm. Cook fresh noodles when reserving.
