Swedish Meatballs With Noodles
|Ground chuck beef||2 Pound|
|Soft bread crumbs||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Onion soup mix||1 1⁄3 Ounce (1 Package, 1/2 Of 2 3/4 Ounce Box)|
|Unsifted all purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Brown bouquet sauce||2 Tablespoon|
|Dairy sour cream||8 Ounce (1 Cup)|
Mix together beef, crumbs, milk, egg, soup mix, salt and nutmeg.
Shape meat mixture into 40 balls.
Cook 20 at a time in 13x9x2-in dish.
Cover with wax paper.
Microwave at High (10) 6 to 8 Minutes.
Remove meatballs from dish and keep warm, reserving meat drippings.
To 1/4 cup drippings in dish, add flour, stirring until smooth.
Gradually stir in milk and brown bouquet sauce.
Microwave at High (10) 3 to 4 Minutes, stirring every minute, until thickened.
Add sour cream.
Return meatballs to dish, mixing to coat evenly.
Microwave at High (10)1 to 2 Minutes, until hot.
Serve over noodles or rice.