I found the following recipe for Speedy Swedish Meatballs in "Semi-Homemade Cooking," by Sandra Lee. I made some adjustments to her recipe because I think her version uses unnecessary amounts of fats. And you know what? The recipe still tastes wonderful. If you're curious about what the final product looks like, visit Just Mom Cooking.
1/4 C. vegetable oil
2 pounds frozen beef meatballs (for our family of 2 1/2, one bag would have been enough)
2 T. all-purpose flour
1 14-oz. can reduced-sodium beef broth
1 1/2 C. whole milk (I used 1 C. skim milk and 1/2 C. 2% milk because that's what we have in our house)
1/4 C. sour cream (I used non-fat sour cream)
1 pkg. (8.8 oz.) egg noodles (I used No-Yolk brand)
1) Heat oil in a heavy large skillet over medium high heat. Add meatballs and cook until brown, about 8 minutes. Transfer meatballs to a bowl.
2) Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet. Stir in broth and milk.
3) Return meatballs to skillet. Simmer until liquid thickens, about 5 minutes.
4) Remove skillet from heat. Stir in sour cream.
5) Cook noodles ina pot of boiling salted water until tender but still firm. Drain.
6) Transfer noodles to a large bowl. Spoon meatballs and sauce over noodles. Serve immediately.
Now it's your turn. Share one of your favorite recipes that you use when you need to make supper in 30 minutes or less. Just use Mr. Linky to link to your blog. If you don't have a blog, share your recipe in the comments section.
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