So this afternoon I was ambling through the grocery store to figure out what to make for dinner. I had the girls with me, and they were just as useless as me. We have all been a little blah lately when it comes to new ideas and recipes, so hopefully in the new year that will change.
Rebecca has actually suggested Swedish meatballs a few times before, but we never had the ingredients or time to make and eat them 😉 This recipe is a quick one that uses frozen meatballs and a sauce that comes together super fast, so it is a great weeknight meal.
1 10 ounce package of frozen meatballs (home-style not Italian), 1 cup beef stock, 3 tablespoons all-purpose flour, 1 cup heavy cream, 1 tablespoon Worcestershire sauce, 1, tablespoon butter, 1 teaspoon ground black pepper, and a sprinkle of onion powder and garlic powder
Add 1 tablespoon olive oil to a large cast iron skillet or Dutch Oven. Cook meatballs until cooked through on medium heat. Remove meatballs.
Whisk together the beef stock, heavy cream, Worcestershire sauce, butter, flour, black pepper, and seasonings. Cook and stir occasionally for about 10 minutes until thickened.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5-10 minutes. Cook the egg noodles, while the meatballs heat through. Add the pasta and mix together.