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.
I tried to find some veggie meatballs so I could make a veggie recipe to go with it, but the local Publix did not have any. I think that may call for a trip to Whole Foods. While I am mostly avoiding meat, I am not 100% giving it up, especially for family dinners (unless I can make a vegetarian alternative).
Anyway, on to the recipe…
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 soy sauce, 1, tablespoon butter, 1 teaspoon ground black pepper, 1/2 teaspoon dried rosemary
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, soy sauce, butter, flour, black pepper, and rosemary in same skillet until smooth. 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.