Speedy  Swedish     Meatballs

Speedy Swedish Meatballs

 Serves 4
1/4cup vegetable oil, Wesson®
2pounds frozen beef meatballs (32-ounce), thawed, Oh Boy®
2tablespoons all-purpose flour, Pillsbury®
1can (14-ounce) reduced-sodium beef broth, Swanson®
1 1/2 cups whole milk
1/4cup sour cream
1package (8.8-ounce) egg noodles, De Cecco®

Prep time: 5 minutes
Cooking time: 15 minutes

Heat oil in a heavy large skillet over medium high heat.
Add meatballs and cook until brown, about 8 minutes.
Using tongs, transfer meatballs to a bowl.
Add flour to skillet and cook 1 minute, scraping up browned bits from bottom of skillet.
Stir in broth and milk.
Return meatballs to skillet.
Simmer until liquid thickens enough to coat meatballs, about 5 minutes.
Remove skillet from heat.
Stir in sour cream.
Meanwhile, cook noodles in a pot of boiling salted water until tender but still firm.
Transfer noodles to a large bowl.
Spoon meatballs and sauce over noodles. Serve immediately.
Storage and Leftovers: Cover tightly and store in refrigerator for up to 2 days. To reheat, combine meatballs and whole milk (as needed) in a saucepan over medium heat, stirring frequently, about 10 minutes or until warm. Cook fresh noodles when reserving.