Swedish Meatballs, Noodles, and Lewis Road…

The other day, I saw a post from another food blog, for a dish that I have seen around for many many years, even my own family had this 30+ years ago, but have never actually tried in my own family, and I was inspired to make it – with an addition or two – for our dinner one evening.

That dish is Swedish Meatballs.


As you know, Miss E is vegetarian, so any dish that I make for dinner, either needs to be able to have the protein part switched out (eg, chicken, beef, etc), or be basically vegetarian.

In this meal, the meatballs are the co-star of the dish.  Thankfully, I had some Quorn Vegetarian Meatballs in the freezer.  I made Miss E’s dinner in a separate frypan, and used vegetarian stock.

Swedish Meatballs


500gm beef mince

¼ cup bread crumbs

1 T parsley, chopped

1 t dried oregano

¼ cup onion, finely chopped

½ teaspoon Garlic Granules

⅛ teaspoon Pepper

½ teaspoon salt

1 egg

250gm baby flat meadow mushrooms, cut in half, then each half sliced thickly

1 T oil

75gm butter (cut into 25gm and 50gm)

3 T flour

2 cups beef stock

1 cup cream

1 T Worcestershire sauce

1 t Dijon mustard

salt and pepper to taste


In a medium sized bowl combine beef mince, breadcrumbs, parsley, oregano, onion, garlic granules, pepper, salt and egg. Mix until combined.


Roll into 12 large meatballs or 20 small meatballs (I made 16 medium meatballs).


In a large frypan, heat oil and 25gm butter.


Add the meatballs and cook, turning continuously until brown on each side and cooked through.


Transfer to a plate and cover with foil.

In the remaining oil/butter, add the sliced mushrooms, and fry until browned and cooked.

Remove from frypan to the plate with the meatballs.

Add 4 Tablespoons butter and flour to frypan and whisk until brown.

Slowly stir in beef broth and cream.

Mix the Worchestershire Sauce and Dijon Mustard together, then add to frypan.

Bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.

Add the mushrooms back to the skillet, mix in well, and simmer for another 1-2 minutes.


When the noodles are cooked,

add them to the sauce, using tongs to turn the noodles in the sauce to coat well.  Add the meatballs back to the noodles and sauce and spoon the sauce over the meatballs.

Egg Noodles, cook to the directions on the packet.
Lewis Road Creamery have very recently released their latest Limited Edition Fresh Strawberry Milk, and I bought a big bottle for the two girls, Miss E and Miss T to share (the small ones won’t last between my girls).  Because I am a nice Mama.


This would have to be the most strawberry tasting strawberry milk I have ever EVER had.  It honestly tastes like fresh strawberries (sans the seeds) have been blitzed and mixed with milk.  OMG.  So delicious.  But, like all Lewis Road yummies, it is not the cost of your average Primo…  the 750ml bottle (above) set me back $6.49.  According to Miss E though, she had to re-set her expectations of strawberry milk, as it was actually strawberry, not sweet strawberry flavouring.  I’d say that was a win.


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s