Sweet, Savory, and Creamy Dish served over egg noodles.
Course: Main Course
Keyword: Meatballs, Noodles
1 ½lbground meatbeef, pork, or turkey, or combination of your choice
½cup kaleor more if you like
¼cupmushroomsor more if you like
1can cream of mushroom soup
¼cuplingonberry jam (or cranberry jelly)
1tbspheavy whipping creamoptional
salt and pepperto taste
lingonberry jam (or cranberry jelly)
Packaged egg noodles of your choice, or use your favorite recipe to make from scratch.
Preheat oven to 350° F
Make the Meatballs
Mix all meatball ingredients in a bowl. Shape into 1" balls. You can do this ahead of time and refridgerate for a few hours, or place directly onto prepared baking sheet and bake for 45-60 minutes. Check at the 45 minute mark. *
Make the Sauce and Noodles
In a large pot, bring water to a boil. Add noodles and cook according to package instructions.
While meatballs are baking, in a large non stick pan over medium-high heat, add the water and kale, and cook for a few minutes until kale is wilted to liking usually 3-5 minutes. Remove from pan and set aside.
Once kale is removed, add olive oil to the pan to heat for a minute. Chop/slice mushrooms to your size preference, and add to hot pan. Cook, while stirring, until mushrooms soften and brown a bit. 3-5 minutes. Remove from pan and set aside.
Add broth to the pan and bring to a boil.
Add soup, sour cream, and jam, bring heat to low, cover and cook 5 minutes. Add whipping cream if you like for a thicker sauce.
Add back mushrooms, kale, and stir in meatballs. Stir everything together for a minute or two.
Plate noodles and pour sauce over.
Garnish with dill, parsley, and jam to taste.
* I usually check the meatballs at the 45 minute mark then place back into the oven and turn it off if need be. As it cools down it keeps the meatballs warm while the sauce finishes.