Lightened Up: Swedish Meatballs

November is the perfect time of year for cozy, hearty meals like meatballs and pasta. Enjoy my lightened up version of Swedish meatballs, in 30 minutes. This recipe is quick, can be partially prepared in advance and requires ingredients you probably already have in your pantry. It also can feed a family of four for around $12.

Ingredients:

1 package sliced mushrooms

1 lb ground turkey

1/2 onion, minced

1/2 cup panko crumbs

1 egg

1/2 tsp salt

1/2 tsp pepper

3 tbsp olive oil

3 cups beef broth

2.5 cups milk

1.5 tbsp worcestershire

1 tbsp corn starch (dissolved in water)

4 cups egg noodles

1 cup shredded parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1 tbsp parsley (fresh or dried)

Directions:

Combine ground turkey, onion, egg, panko, salt and pepper in a bowl. Create golf ball sized meatballs.

Add 1 tbsp olive oil to a deep pan and saute for 5 minutes, remove and set aside.

Add remaining 2 tbsp of olive oil to the same pan and brown meatballs on all sides in batches.

Add beef broth and milk to the pan with the meatballs, then add worcestershire, salt and pepper on medium heat.

When the sauce starts to boil, add egg noodles and simmer on low. Cook for 9 minutes.

When the noodles are cooked through, add the dissolved corn starch to thicken the sauce, stir for 2 minutes and bring back up to a boil.

When the sauce is thickened, add the parmesan cheese and remove the pan from heat. Add the parsley to the pan, then use a little bit of cheese and parsley for garnish.

Enjoy! Have a great Friday everyone.