Rachel Ray's Swedish Meatballs

I found this one in that Rachel Ray cookbook my mom sent me a while back. It was pretty tasty and it didn't take long to make. The recipe I had was a stove-top recipe though. You just fried up the meatballs in a skillet and then added the sauce while cooking. (I also used turkey burger.)

Rachel Ray's Swedish Meatballs

• 1 pound mixed ground beef, pork and veal
• 1 egg
• 1/2 cup plain breadcrumbs
• 1/4-1/3 cup cream
• 3 tablespoons white onion, finely chopped
• 1/4 teaspoon dry mustard
• 1/8 teaspoon grated nutmeg (eyeball it)
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef stock
• 1 cup sour cream
• 2 teaspoons of your choice: lingonberry preserves, red currant or grape jelly
• 1 pound egg noodles, cooked to al dente
• Finely chopped fresh dill, for garnish
• Finely chopped parsley, for garnish
• 1/2 cup cornichons or baby gherkin pickles, finely chopped (optional)

Preparation

Pre-heat oven to 400ºF.

In a bowl, mix meat with egg, breadcrumbs, 1/4 cup cream, onion, mustard, nutmeg, salt and pepper. Roll the mixture into 1-inch balls and arrange on a nonstick baking sheet and bake 10-12 minutes.

Heat a saucepot over medium heat. Melt the butter, whisk in the flour and cook for a minute or two. Then whisk in stock and thicken for 6-8 minutes. Stir in sour cream and jelly and warm through. Season the finished sauce with salt and pepper.

Carefully remove the meatballs from the baking sheet with a thin spatula.

Mix meatballs and egg noodles with sauce and garnish with dill, parsley and finely chopped cornichons or baby gherkin pickles, if using.