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I have enjoyed Swedish meatballs for years. The funny thing about them is that people all call them that but yet don’t make them the same way. Some people make their meatballs from scratch while others use premade frozen meatballs. Some folks use just beef, others beef and pork, and others still pork, beef and veal. Some use liquor. Some use bread crumb and some use bread. In the end, all I can really say is that the ones I have enjoyed the most have meatballs in a creamy brownish-colored gravy. I wasn’t up for hours of thought, so decided to try and concoct my own batch of meatballs in a creamy brownish-colored gravy. The dish turned out well. It has a sort-of Swedish meatball feel despite the fact it doesn’t call for many of the ingredients commonly used. Here’s how I made it.
Easy Swedish Meatballs Recipe For Ninja 3-in-1 Cooking System
- 2 lb ground beef
- 1/2 cup potato flakes
- 1 packet onion soup mix
- 1/2 tsp black pepper
- 1/4 tsp salt
- 14.5 oz can beef broth
- 10 1/2 oz can cream of onion soup
- 16 oz sour cream and onion dip
- 12-16 oz package egg noodles
Combine ground beef, potato flakes, onion soup mix, salt and pepper in large bowl and mix well.
Use the meat mixture to form meatballs.
Set Ninja to stovetop high.
Place meatballs in Ninja and brown for a minute on each side. If you go longer they’ll be too firm and almost dry.
Set Ninja to slow cook high.
Add the beef broth and cream of onion soup and give a stir.
Cook for 35 minutes.
Cook the egg noodles according to instructions on the bag.
Add the sour cream and onion dip to the meatballs.
Cook for 5-10 minutes.
Drain the egg noodles.
Serve the meatballs and gravy over the egg noodles.