Swedish Meatballs
Swedish Meatballs
Freeze-dried meatballs turned into the Swedish classic national dish.
Ingredients
- 1.5 cups Emergency Essentials Italian-style meatballs
- 2 tablespoons Emergency Essentials freeze-dried onions
- 2 cups Emergency Essentials egg noodles, cooked per package directions
- 4 tablespoons butter
- 6 tablespoons sour cream
- 8 tbs Emergency Essentials powdered alfredo mix
- 4 tsp Emergency Essentials powdered beef gravy base
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon Pumpkin Pie Spices
- This recipe also includes liquid reserved after rehydrating meatballs and onions
Instructions
- Rehydrate meatballs and onions flakes per directions on the can. Reserve soaking liquid.
- Prepare egg noodles per instructions on package (boil for 8-10 minutes in 3 cups lightly salted water, stirring occasionally).
- Fry rehydrated meatballs in melted butter for 3-4 minutes, then remove from pan and set aside.
- In the same pan, over medium heat, with remaining melted butter, add sour cream, onions with their rehydrating liquid, beef gravy powder, and alfredo powder. Cook for 1 minute while whisking frequently.
- Add rehydrating liquid from meatballs, bring to boil, reduce heat, and simmer for 3 minutes.
- Stir in pumpkin pie spice and Worcestershire sauce.
- Pour sauce over meatballs over egg noodles. Garnish with parsley or Italian seasoning.