Delicious Recipe

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, swedish meatballs and egg noodles in a creamy sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Swedish Meatballs and Egg Noodles in a Creamy Sauce is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Swedish Meatballs and Egg Noodles in a Creamy Sauce is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook swedish meatballs and egg noodles in a creamy sauce using 20 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Swedish Meatballs and Egg Noodles in a Creamy Sauce:

1. Prepare 2 eggs
2. Get 1 small onion, finely diced
3. Prepare 1/2 cup seasoned bread crumbs
4. Prepare 1 Tbsp lemon pepper seasoning
5. Make ready 1 Tbsp Brown sugar
6. Make ready 1 tsp ground allspice
7. Prepare 1.5 lbs ground beef
8. Make ready Vegetable oil
9. Take 1 lb mushrooms
10. Prepare 1 tsp salt
11. Get 1 Tbsp Brown sugar
12. Prepare 1 Tbsp worchestershire sauce
13. Prepare 1 tsp black pepper
14. Take 2 cups milk
15. Prepare 3 cups chicken stock
16. Take 2 cubes beef bouillon
17. Prepare 1/2 cup parsley, chopped
18. Take 16 oz thick egg noodle nests
19. Take 1 cup shredded parmasan
20. Get 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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