Swedish Meatballs on Noodles
Ingredients
- 1 3/4 lbs ground sirloin
- 1 large egg, beaten
- 1/4 cup plain bread crumbs
- 1/2 small onion chopped
- 1/2 cup fresh flat leaf parsley (3 handfuls) chopped
- freshly ground pepper
- 2 Tbsp extra virgin olive oil (EVOO)
- 2 cups beef stock
- 1 Tbsp red currant or grape jelly
- 1 cup heavy cream or sour cream
- 1/2 lb wide egg noodles
- 2 Tbsp butter
- 8 cornichons or 6 baby gherkins (sweet pickles) for garnish
Instructions
Place ground sirloin in a large mixing bowl and punch a well into the center. Fill the well with the egg, bread crumbs, onion, nutmeg, half of the chopped parsley, and a little salt and pepper. Mix up the meatball ingredients until well combined, yet not overmixed.
Divide the mix into 4 equal parts. Roll each part into 6 balls, (I actually like smaller meatballs so I made 8 for each part).
Heat a large non-stick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes, giving the pan a good shake now and then. Add the stock, jelly, and heavy cream or sour cream. Bring it up to a bubble, then reduce heat to a simmer and cook for 8 to 10 minutes.
Place a large pot of water on to boil. Add the noodles and season the water with salt. Cook until just tender, 5 to 6 minutes. Drain the egg noodles and shake dry. Put the noodles back in the hot pot and add the remaining chopped parsley and the butter and season with salt and pepper. Stir until butter has melted. Top the noodles with the meatballs, their sauce and the pickles.
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