This is a simple version of Swedish Meatballs. My entire family (except the picky eater) loved this, and ask for it again. The egg noodles are Pennsylvania Dutch brand, and the meatballs are frozen. We almost always have Italian style meatballs in the fridge to throw into sauce with pasta. For this recipe, I’d choose all-beef meatballs, although of course, you can make your own, which is not at all difficult.
The sauce is easy, but it needs a lot of stirring. I got the original sauce recipe from Simply Recipes, and I’ve printed their version below, but I plan on adapting it and making my own. Adding a bit of parsley to the bowl makes it pretty enough for company!
3 Tbsp butter
3 Tbsp flour
2 cups beef stock
1/4 cup sour cream (use full-fat sour cream or the sauce may curdle)
Salt and pepper
2 Tbsp of Lingonberry, red currant, raspberry or cranberry jelly, less or more to taste (optional)