Speedy Swedish Meatballs
Sandra Lee
Serves 4
INGREDIENTS:
1/4 cup vegetable oil, Wesson®
2 pounds frozen beef meatballs (32-ounce), thawed, Oh Boy®
2 tablespoons all-purpose flour, Pillsbury®
1 can (14-ounce) reduced-sodium beef broth, Swanson®
1 1/2 cups whole milk
1/4 cup sour cream
1 package (8.8-ounce) egg noodles, De Cecco®
Prep time: 5 minutes
Cooking time: 15 minutes
PREPARATION:
* Heat oil in a heavy large skillet over medium high heat.
* Add meatballs and cook until brown, about 8 minutes.
* Using tongs, transfer meatballs to a bowl.
* Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet.
* Stir in broth and milk.
* Return meatballs to skillet.
* Simmer until liquid thickens enough to coat meatballs, about 5 minutes.
* Remove skillet from heat.
* Stir in sour cream.
* Meanwhile, cook noodles in a pot of boiling salted water until tender but still firm.
* Drain.
* Transfer noodles to a large bowl.
* Spoon meatballs and sauce over noodles. Serve immediately.
Storage and Leftovers: Cover tightly and store in refrigerator for up to 2 days. To reheat, combine meatballs and whole milk (as needed) in a saucepan over medium heat, stirring frequently, about 10 minutes or until warm. Cook fresh noodles when reserving.