Swedish Meatballs
Thursday, August 19th, 2010
This is another recipe I’m recycling from the cookbook I made for Jessica. This one is from Rachael Ray’s 30-Minute Get Real Meals
Swedish Meatballs
Adapted from Rachael Ray’s 30-Minute Get Real Meals
1 lb. frozen turkey meatballs
2 Tablespoons extra-virgin olive oil
2 cups beef stock
1 Tablespoon red currant or grape jelly
1 cup heavy cream or sour cream (I almost always use sour cream, but I think Jess used cream)
~3 Tablespoons flour
1/2 lb. wide egg noodles
2 Tablespoons butter
a small handful parsley, chopped
Heat the olive oil over medium high heat. Add the meatballs (still frozen is fine) and brown on all sides.
Add the stock, jelly, cream, and flour. Bring to a bubble and reduce heat and simmer for about 15 minutes, or a little longer, until the sauce is thickened to your liking.
Meanwhile, bring a large pot of salted water to a boil. Add the egg noodle and cook until just tender. Drain the noodles and toss with butter and chopped parsley.
Serve the noodles topped with meatballs and their sauce. (Rachael also says to garnish with chopped gherkins, but we never have.)
