I remember when my dad was in the hospital, he used to say how much he liked their food. And I would think to myself, “Must be the drugs they gave him.” I recently spent four days in the same hospital my dad stayed. So I got to eat quite a few of the same meals there myself. None of my meals were outstanding or deserved rave reviews like my dad gave them. But the one thing they had in common was they were comforting. Comfort foods, like meatloaf and mashed potatoes or roasted chicken. Foods that made you feel better being alone in a strange place and stuck in a strange bed for whatever scary health reason you are there. So maybe that’s why my dad raved so much. I have no idea what this has to do with my Swedish meatballs and noodles recipe, but I do consider it a comfort meal. And being in the hospital made me think of my dad.
- 1 pound lean ground beef (Use 1/2 a pound, if you like smaller meatballs)
- 1 onion, minced
- 1 cup seasoned panko or breadcrumbs
- 2 eggs
- 1 teaspoon pepper for meatballs
- 1 teaspoon salt for meatballs
- 2 tablespoons oil
- 2 cups beef broth
- 2 cups heavy cream or milk
- 1 tablespoon worcestershire sauce
- 4 cups uncooked egg noodles
- 1 cup shredded parmesan cheese
- fresh parsley, chopped for garnish
- salt and pepper to taste
- In a large bowl, combine the ground beef, onion, breadcrumbs, eggs, salt and pepper. Shape your meatballs into 1-2 tablespoons sized balls.
- Heat your oil in a pot over medium high heat. Place your meatballs into the pot. Cook meatballs for 1 -2 minutes and flip.
- Add the beef broth and heavy cream (or milk) and worcestershire sauce and stir well.
- Bring the liquid to a boil, then add the egg noodles. Stir every minute, until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles. 6-8 minutes.
- Add the parmesan cheese and stir until cheese is melted.
- Garnish with chopped parsley and add salt and pepper to taste.