Classic comfort food alert! Swedish Meatballs over egg noodles is a delicious, creamy, and hearty dish. Here’s a simple recipe to make it from scratch:
Swedish Meatballs Over Egg Noodles
Ingredients
For the Meatballs:
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1 lb (450g) ground beef (or a mix of beef and pork)
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1/2 cup breadcrumbs
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1/4 cup milk
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1 small onion, finely chopped or grated
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1 egg
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp ground allspice (optional)
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1/4 tsp ground nutmeg (optional)
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2 tbsp butter or oil (for frying)
For the Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups beef broth (or stock)
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1 cup heavy cream or sour cream
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1 tbsp Worcestershire sauce
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Salt and pepper, to taste
For Serving:
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Egg noodles (about 8 oz or 225g)
Instructions
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Prepare the Meatballs:
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In a bowl, soak breadcrumbs in milk for about 5 minutes.
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Add ground meat, egg, chopped onion, salt, pepper, allspice, and nutmeg to the breadcrumb mixture.
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Mix gently but thoroughly.
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Shape into small, bite-sized meatballs (about 1 inch diameter).
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Cook the Meatballs:
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Heat butter/oil in a large skillet over medium heat.
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Brown the meatballs in batches, turning gently to brown on all sides. They do not need to be fully cooked through at this point.
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Remove meatballs and set aside.
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Make the Sauce:
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In the same skillet, melt butter.
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Whisk in flour and cook for 1-2 minutes until lightly browned (this is your roux).
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Slowly whisk in beef broth until smooth.
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Add heavy cream and Worcestershire sauce.
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Simmer and stir until sauce thickens (about 5 minutes).
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Season with salt and pepper to taste.
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Combine:
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Return meatballs to the sauce.
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Simmer gently for another 10-15 minutes until meatballs are cooked through and flavors meld.
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Cook the Egg Noodles:
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Meanwhile, cook egg noodles according to package instructions.
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Drain and serve on plates.
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Serve:
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Spoon meatballs and creamy sauce over the egg noodles.
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Garnish with fresh parsley if desired.
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