Ingredients

The following ingredients have 4 Servings
  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup milk
  • 1 egg
  • 1/3 cup butter
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth
  • 2 cups heavy whipping cream
  • 2 1/2 cups uncooked extra-wide egg noodles (4 oz)
  • 1/2 cup lingonberry preserves
  • 3 tablespoons chopped fresh dill weed

Instruction

  • In medium bowl, mix beef, bread crumbs, onion, salt, pepper, allspice, nutmeg, milk and egg. Shape into about 60 (1-inch) meatballs.
  • In 5-quart Dutch oven, melt butter over medium-high heat. Add half of the meatballs; cook 3 to 5 minutes, gently stirring occasionally, until browned. Use slotted spoon to remove meatballs. Repeat with other half of meatballs.
  • Reduce heat to medium; add flour to Dutch oven. Cook 1 minute, stirring occasionally. Add broth and whipping cream; beat with whisk until smooth. Heat to boiling. Add meatballs and noodles; cook 8 to 10 minutes, stirring occasionally, until meatballs are cooked through and noodles are tender.
  • Divide among 6 serving bowls. Garnish with lingonberry preserves and dill weed.