Homemade Swedish Meatballs with German Egg-Noodles

Who does not love the Swedish Meatballs at IKEA ??? We all do, don't we ? I have found an awesome and simple recipe by Rachal Ray, so now we can all make this dish at home from scratch. I am not a big fan of buying frozen meat products, I can't trust it these days anymore. Who knows what they have put in, right ? Today, I decided to tackle this recipe and I must say, it tastes delicious !!! I was really surprised on how easy it is. Really !!! As you all know, I am busy in the kitchen these few days preparing for Ethan's birthday party treats, that just means for me as little effort as possible for Dinner meals - this whole meal just took me 30 minutes !!!!

Homemade Swedish Meatballs with German Egg-Noodles, adapted by Rachal Ray

1 3/4 pounds ground sirloin
1 large egg, beaten
1/4 cup plain bread crumbs
1/2 small onion chopped
A healthy grating of Nutmeg, nothing beats freshly grated Nutmeg
1/2 cup fresh flat leaf parsley (3 handfuls) chopped
Freshly ground Black Pepper
2 TBSP Extra Virgin Olive Oil (EVOO)
2 cups Beef Stock
1 TBSP Red Currant or Grape Jelly
1 cup Sour Cream
1/2 lb. wide egg noodles
Salt
2 TBSP Butter
8 cornichons or 6 baby gherkins(sweet pickles) for garnish

Place ground sirloin in a large mixing bowl and punch a well into the center. Fill the well with the egg, bread crumbs, onion, nutmeg, half of the chopped parsley, and a little salt and pepper. Mix up the meatball ingredients until well combined, yet not over mixed. Divide the mix into 4 equal parts. Roll each part into 6 balls, (I actually like smaller meatballs so I made 8 for each part). Heat a large non-stick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes, giving the pan a good shake now and then. Add the stock, jelly, and heavy cream or sour cream. Bring it up to a bubble, then reduce heat to a simmer and cook for 8 to 10 minutes.

Place a large pot of water on to boil. Add the noodles and season the water with salt. Cook until just tender, 5 to 6 minutes. Drain the egg noodles and shake dry. Put the noodles back in the hot pot and add the remaining chopped parsley and the butter and season with salt and pepper. Stir until butter has melted. Top the noodles with the meatballs, their sauce and the pickles.

Enjoy !!!