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Swedish Meatballs

Swedish Meatballs

over Egg Noodles & Baby Portobellos

Sorry Italians, but the Swedes may have won the meatball battle. These traditional Swedish meatballs are spiced with warm allspice and nutmeg, then tossed with rich egg noodles and mushroom cream sauce. Baking the meatballs in the oven lightens up this comfort food classic!

Allergens:
Wheat
Eggs
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 ounce

Ground Beef

unit

Egg Noodles

(Contains Wheat, Eggs)

4 ounce

Portobello Mushrooms

4 tablespoon

Sour Cream

(Contains Milk)

1 unit

Yellow Onion

2 clove

Garlic

1 bunch

Parsley

1 teaspoon

Allspice

1 teaspoon

Nuteg

1 unit

Veggie Stock Concentrate

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories813 kcal
Energy (kJ)3402 kJ
Fat33 g
Saturated Fat0 g
Carbohydrate84 g
Sugar0 g
Dietary Fiber6 g
Protein41 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Knife
Pot
Grater
Baking Sheet
Large Pan

Instructions

1

Preheat oven to 400 degrees. Bring a medium pot of water to a boil with a large pinch of salt. Halve, peel, and thinly slice half the onion. Mince the garlic and parsley. Thinly slice the mushrooms.

Season the beef
2

Grate half the remaining onion into a medium bowl. Then, mix in the ground beef, panko, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, half the garlic, and half the parsley. Season with a large pinch salt and pepper. Roll into meatballs about 1-inch in a diameter.

Toss oil over meatballs and mushrooms
3

Place meatballs on one side of a baking sheet. On the other side, toss mushrooms with 1 tablespoon oil and season with salt and pepper. Place in the oven for 15-20 minutes, until meatballs are cooked through and mushrooms are browned.

4

Meanwhile, add the egg noodles to the boiling water and cook for 8-10 minutes, until al dente.

Prepare the sauce
5

While the noodles cook, heat 1/2 tablespoon butter in a large pan over medium heat. Add the sliced onion and cook, tossing, for about 5 minutes, until softened. Add the remaining garlic and cook for 30 seconds, until fragrant. Add stock concentrate and 1/2 cup water. Simmer until reduced by half. Stir in the sour cream and cook for 2 more minutes, until sauce has thickened slightly.

Combine pasta, meatballs and mushrooms
6

Once the noodles are ready, drain, reserving 1/4 cup pasta water. Add egg noodles, meatballs, and roasted mushrooms to the pan. Toss until combined. Add a splash of pasta water if the sauce becomes too thick. Taste and season with salt and pepper.

7

Serve with a sprinkle of remaining parsley and enjoy!