I am a huge fan of Swedish meatballs but so many of the recipes out there call for unique ingredients that I don’t typically have on hand, like lingonberries. I was craving some Swedish meatballs and decided to whip up this super easy version using things I did have on hand. This recipe took less than 15 minutes to make, cost less than $10, and was a hit with the whole fam damily. (And that my friends, is the perfect recipe for a happy mom.) This is the ultimate in classic comfort food. Hearty, simple, and delicious!
2 tbsp butter
1 lb frozen beef meatballs
salt and pepper
1 tbsp flour
1 1/2 c beef broth
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 1/2 c heavy cream
12 oz bag egg noodles
1/4 c fresh parsley, chopped
- Melt the butter over medium-high heat in a large non-stick skillet.
- Add the meatballs to the butter and season with salt and pepper.
- Pan-fry the meatballs until they are a nice brown color all over making sure to move them around frequently.
- When the meatballs are thoroughly cooked, sprinkle them with the flour, stirring to coat.
- Add the beef broth and bring to a boil.
- Add the Dijon mustard and Worcestershire sauce mixing well.
- Slowly pour in the heavy cream and stir to combine.
- Allow to come to a boil and then reduce heat to low and allow to simmer until the sauce is the desired consistency.
- While the sauce is simmering, cook the egg noodles per package instructions.
- Transfer the cooked egg noodles to the skillet and stir to coat.
- Finish off with with the chopped parsley.
- Serve and enjoy!