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Home Mueller Macaroni Salad With Shrimp

Swedish Meatballs and egg noodles Rachael Ray Recipe

Ingredients

How to make it

  • Tear bread into small pieces and break egg over top and let sit until ready to make meatballs.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and cook until tender. Add flour to the pan and stir until well blended. Cook for about 1 minute. Whisk in the beef and chicken stock bringing to bubble to thicken slightly (shouldn't get too thick). Season w/ salt and pepper. Turn heat to low and simmer while prepping meatballs.
  • In large bowl, combine meat and bread/egg mixture. Mix by hand. Use a small ice cream scoop to make small (walnut sized) meatballs. Shape into balls w/ hand, and then drop into the simmering gravy.
  • When you have all of the meatballs in the pan, increase heat to medium and let them simmer until they are cooked ( about 10-15 minutes)
  • As meatballs are cooking, cook your noodles according to package directions. Drain them and add parsley and 2 Tablespoons buttter.
  • When meatballs are finished, stir ground gingersnaps gently into gravy and cook to thicken. Then add jelly and sour cream to gravy mixture.
  • To serve put some of the noodles on a plate, top with gravy/meatball mixture and sprinkle with chopped pickles.

Reviews & Comments 2

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  • marisab 17 years ago
    Hi, i just made this tonight and it was great!
    Thanks for this recipe.
    Was this review helpful? Yes Flag
  • gwbaskin 17 years ago
    I've gotta try this, I'm always looking for things my picky grandson will eat. I think he'll love this, thank you for the recipe.
    Was this review helpful? Yes Flag

The Cook

mccookcook Indianola, NE

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