Swedish Meatballs
over Egg Noodles & Baby Portobellos
Swedish Meatballs
Tender meatballs in a creamy Swedish-style sauce served over egg noodles with earthy baby portobellos for a comforting, weeknight-friendly dinner.
Ingredients
For 2 servings
- 1 teaspoon Allspice
- unit ounce Egg Noodles
- 2 clove Garlic
- 2 ounce Ground Beef
- 1 teaspoon Nuteg
- ¼ cup Panko Breadcrumbs
- 1 bunch Parsley
- 4 ounce Portobello Mushrooms
- 4 tablespoon Sour Cream
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- unit Pepper
- unit Salt
- 1 tablespoon Vegetable Oil
Mediterranean
PDF
DifficultyEasy
Total Time40m
Calories813
Protein41g
Carbs84g
Fat33g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use a plain unsweetened non-dairy yogurt or cream-style alternative in place of the creamy element. To avoid wheat, choose gluten-free noodles and swap the breadcrumb coating for gluten-free crumbs or finely ground oats.
What to serve with it
Serve with a crisp cucumber-dill salad or steamed green beans to brighten the rich, creamy flavors. Warm rye bread or lingonberry jam on the side also suits the Scandinavian profile without overpowering the dish.
