Swedish Meatballs with Egg Noodles
Total time: 30 minutes
Traditionally served with egg noodles (home made) I usually use any bite-size pasta, preferably a bit 'hearty'. To stick with tradition you could make small dumplings or hand cut noodles. The dill is the secret to this dish.
- 8oz (240gr) ground beef
- 1 small onion
- 1/3 cup bread crumbs
- 1 egg
- 2 tsp dried dill weed
- 1 1/2 cups (12oz, 360ml) chicken stock
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock
- 1 1/4 cups (4.2oz, 125gr) pasta or 8oz (240gr) fresh egg noodles
- 1 tbs butter
- Cook noodles or pasta according to package directions.
- When done, drain and toss with butter.
- Mince onion.
- In medium bowl combine onion, half of the dill, the egg, bread crumbs and beef. Mix well and form into small meatballs, about 1" (2.5cm) in diameter.
- In a medium skillet with lid heat the chicken stock.
- When simmering add the meatballs, being careful that they don't touch. Cover and continue to simmer until done, stirring and turning the meatballs once or twice, about 15 minutes.
- To finish:
- Dissolve cornstarch in 2 tbs chicken stock.
- When meatballs are done add the dill to the sauce and move the meatballs to the sides of the pan.
- Turn up the heat a bit and add the cornstarch mixture, stirring until thickened and clear.
- Remove meatballs from heat and stir in the yogurt, mixing well.
- Serve, meatballs on top of or next to the pasta. Sprinkle with a bit more dill...