Swedish Meatballs with Egg Noodles*

An easy dinner for a chilly night OR an appetizer sure to please your guests. Cook in your slow-cooker (2-3 hours) or on the stove (25 minutes). Cocktail sized meatballs mix with sliced mushrooms (can be omitted by request) and simmer in a traditional creamy sauce. Egg noodles come on the side and can even be cooked in the slow cooker for the ultimate in ease. Full size orders: approx. 40 meatballs, Half size: approx. 20. (bag, stove or slow-cooker)

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 0 minutes
  Cooking time: Stove-30 minutes, Slow-cooker 2-3 hours on low

• For best results thaw completely. Can also be cooked from frozen. Preheat oven to 350F. Place pan on a cookie sheet for stability and bake covered with a sheet of foil for:
  
  

  • 2-3 size round pan: 20 mins if thawed, 45 mins if frozen.
  • 4-6 size rectangular pan: 25 mins if thawed, 60 mins if frozen.

  
  Remove foil and cook for an additional 10-15 minutes or until heated (and at least 165F) and cheese is melted and browned. Let rest for 5 minutes before serving. Serve with a salad.

  
  

• Ingredients: Ingredients: Beef meatballs, mushrooms, organic reduced sodium beef stock, white sauce (Bechamel), cream cheese, black pepper, allspice. Contains: gluten, dairy, soy. Per serving: Cal. 423, Fat 19g, Chol. 23mg, Sod. 451mg, Carb. 42g, Prot. 15g.