Name: FAVORITE SWEDISH MEATBALLS & NOODLES
Total time: 20 min
Yield: 6
Ingredients: Reddi-wip Dairy Topping Extra Creamy; French's® Stone Ground Dijon Mustard; SIGNATURE SELECTS Broth, Fat Free, Beef; Gold Medal All Purpose Flour with Resealable Bag; Challenge Butter, Unsalted, European Style; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; McCormick Coarse Ground Black Pepper; David's Kosher Salt; Dynasty Bread Crumbs, Japanese-Style, Panko (8 oz); Elephant Garlic; Sprouts Organic Ground Allspice; McCormick Gourmet™ Organic Whole Nutmeg; Organic Onion; Italian Parsley; Fresh Ground Pork; 80% Lean Ground Beef Seasoned Slider; FARMHOUSE EGGS Cage Free Large Brown Eggs; GreeNoodle Noodles, Plain

Preheat oven to 400ºF. Spray a large baking sheet with cooking spray and set aside.
In a large bowl, mix together all of ingredients for the meatballs. I like to use my hands to ensure everything is mixed together well.
Use a cookie scoop and form 2-inch meatballs and line them up on the baking sheet. You should get about 28-30 small meatballs.
Bake or 15-20 minutes, or until meatballs are browned and cooked through.
While the meatballs are in the oven, make the sauce.
In a large skillet over medium heat, add butter. Once melted and bubbling, add the flour and whisk until there are no clumps, then add the beef broth, dijon mustard, salt, nutmeg, all spice and heavy cream. Continue to whisk until smooth. Add meatballs to the pan and coat with sauce. Cover, reduce heat to low, and let cook for 10 minutes.
Serve over buttered egg noodles or mashed potatoes. Garnish with parsley and enjoy!

FAVORITE SWEDISH MEATBALLS & NOODLES

Serves 6

0 mins total

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