Swedish Meatballs

Rookie Cookie don't judge me now, but part of this recipe comes courtesy of Sandra Lee. I know! I know! But I was young and didn't know better. (Plus, it's pretty stinking good.)

These are a staple in our house once the cooler weather comes along. I made them last night and everyone but the little one devoured them. He decided he only wanted the egg noodles, so he went to bed hungry and angry with me. So I ate his share as well. I even hid some finely chopped fresh spinach in the meatballs, fully expecting N to stick up his nose at them and refuse to eat them. I was delightfully proven wrong!

Swedish Meatballs

adapted from Martha Stewart and Sandra Lee

for the meatballs:

adapted from Martha Stewart Living Feb 2005

8 oz each ground sirloin and ground pork

1/4 tsp onion powder

1/2 cup sour cream

1 large egg, lightly beaten

3 tbs fine dry breadcrumbs

1 1/2 tsp salt

freshly ground pepper

1/2 tsp ground allspice and 1/4 tsp ground nutmeg

Preheat oven to 375. Combine ingredients with hands. Shape into 1 3/4 inch meatballs. Freeze on a rimmed baking sheet 15-30 minutes. Re roll in hands. Bake at 375 for about 30 minutes, until golden brown and fully cooked.

for the sauce:

adapted from Semi-Homemade Cooking

1/4 cup vegetable oil

3 tbs flour

1 (14oz) can reduced sodium beef broth

1 1/2 cups whole milk

1/4 cup sour cream

1 package egg noodles

Heat oil in large skillet over med heat. Add flour to skillet and cook 1 minute. Stir in broth and milk, season with salt and pepper. Simmer until sauce thickens, about 5-7 minutes. Off heat, stir in sour cream. Combine meatballs with sauce. Cook egg noodles in boiling salted water to al dente. Drain, transfer to large bowl. Spoon meatballs and sauce over egg noodles and serve immediately.