Swedish-ish meatballs with egg noodles and roasted brussel sprouts


The best way to cook quickly is to have some essential things on hand, and multitasking of course.

First I started with chopping mushrooms. I planned to put some inside the meat balls, to help keep them moist, and the rest for the sauce.

Next, I start with the meat, I used beef but you can also use turkey. I seasoned with salt, chili pepper, fresh parsley, garlic powder, and added an egg to keep it together.

Then form meat balls, use a spoon or something to keep the shape and size uniform. I baked them in the oven while I did other things. You can cook them on the stove, but it is more time consuming.

350 for about 20-40 minutes depending on how big you make them.

At this point, you can use these meat balls in two different dishes. Make this dish with half and save the other half for an Italian dish if you wanted.

Then I chopped some brussel sprouts, tossed with EVOO, salt, chili pepper, and placed face down on baking sheet. These can be done at the same time as the meatballs and will take a bit longer if you like them charred like me.

They look burnt, but I really like them cooked this much, they caramelize nicely.

Once they are about 20 minutes in, I start a sauce on the stove. You can go this old school with a rue and beef stock, or take a short cut and use an onion soup mix or brown gravy mix and stock. 

Let it thicken up a bit while you have noodles boiling next to it.

I’m a fan of the thick egg noodles, I under cook them just a bit since I knew we had a bit of time before eating.

I like to mix it together, but you can easily serve it separately. I top with parsley and a little more chili pepper.


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