Rachael Ray: Swedish Meatballs with Egg Noodles
I love meatballs, I really love Swedish meatballs. This Rachael Ray Swedish Meatball recipe isn’t usually how I make it, but I thought I’d give hers a try. One bite, and I think you’ll be hooked. I really enjoyed this meal. I thought it was so delicious. Again, its a great meal for cooler weather. Perfect comfort food!
Recipe: Swedish Meatballs with Egg Noodles
Swedish Meatballs with Egg Noodles
Cookbook: Big Orange Book
Total Time: 35 minutes
Husband Says: “Reminds me of beef stroganauf, it’s really good. I like the flavoring of the meatballs.”
Notes: This recipe is a little intimidating because there are so many ingredients in it. The only thing I would say I could leave out would be the gingersnaps. Unless you love gingersnaps and are going to eat the rest of the bag, I don’t really feel like they added that much flavor. I also just used ground beef for the meatballs instead of the meat mixture. I don’t think you can get veal in my grocery store anyway.
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- Swedish Meatballs with Egg Noodles
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- Ingredients
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- sock torn bread in milk
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- saute onions in melted butter
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- sprinkle in flour and cook out for 1 minute
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- stir in stocks and bring to boil
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- mix together meat, bread, spices, and egg
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- form meatballs
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- simmer meatballs in gravy
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- put gingersnaps in a bag and smash
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- add sour cream, jelly, and gingersnaps
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- drain noodles
Tags: rachael ray recipe, Swedish Meatballs with Egg Noodles
