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Lunch / Dinner

Swedish Meatballs with Egg Noodles

With nutmeg and brown sugar, this lightened up version of Swedish Meatballs is just as flavorful as grandma's. But with ground sirloin and turkey, these meatballs are much leaner and not quite as heavy. Served over egg noodles, this recipe designed for two, is pure comfort food you'll want to sink your teeth into.

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Ingredients

COOK:

SOAK:

COMBINE:

HEAT:

Lightly toss the meatball ingredients together until well-mixed. Avoid pressing or smashing the ingredients — this will make the meatballs dense and chewy.

Instructions

Cook noodles in a pot of boiling salted water according to package directions; drain.

Soak bread in 2 Tbsp. milk.

Combine sirloin, turkey, egg yolk, onion, salt, pepper, and nutmeg in a bowl; stir in soaked bread. Form mixture into eight meatballs.

Heat oil in a nonstick skillet over medium-high. Brown meatballs on all sides, 5 minutes; transfer meatballs to a dish.

Melt butter in skillet and stir in flour; cook 1 minute. Whisk in broth; reduce heat to medium. Whisk in ⅓ cup milk; add brown sugar and thyme.

Return meatballs to sauce; simmer, covered, 5 minutes. Stir in lemon juice; serve over noodles. Top meatballs with parsley.

Sear the meatballs in a hot nonstick skillet, turning to brown all sides.

Sear the meatballs in a hot nonstick skillet, turning to brown all sides.

Return all of the meatballs to the skillet to finish cooking in the simmering sauce.

Return all of the meatballs to the skillet to finish cooking in the simmering sauce.

Nutritional Facts

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