Swedish Meatballs and Noodles

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Description:
Swedish Meatballs and Noodles is a comforting, creamy dish made with tender meatballs simmered in a rich, savory gravy, served over egg noodles. This classic Scandinavian dish combines a blend of ground meats and warm spices like nutmeg and allspice to create a flavor-packed meal. The velvety sauce, made with beef broth and sour cream, perfectly complements the noodles, making it an ideal family dinner or cozy night-in meal.

Ingredients:

For the Meatballs:

  • Ground beef: ½ lb (225 g)
  • Ground pork: ½ lb (225 g)
  • Breadcrumbs: ½ cup (60 g)
  • Egg: 1 large
  • Onion (finely chopped): 1 small
  • Garlic (minced): 2 cloves
  • Whole milk: ¼ cup (60 ml)
  • Fresh parsley (chopped): 2 tbsp
  • Allspice: ¼ tsp
  • Nutmeg: ¼ tsp
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Butter or vegetable oil (for frying): 2 tbsp

For the Gravy:

  • Butter: 3 tbsp
  • All-purpose flour: 3 tbsp
  • Beef broth: 2 cups (480 ml)
  • Heavy cream or sour cream: ½ cup (120 ml)
  • Worcestershire sauce: 1 tsp
  • Dijon mustard: 1 tsp
  • Salt and pepper: to taste

For the Noodles:

  • Egg noodles: 12 oz (340 g)
  • Butter: 1 tbsp (for tossing the noodles)

Optional Ingredients (for extra flavor):

  • Dijon mustard: 1 tbsp for a tangier sauce
  • Red pepper flakes: ¼ tsp for mild heat
  • Mushrooms: 1 cup (sliced, sautéed, and added to the gravy)

Instructions:

  1. Prepare the meatballs:
    In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, onion, garlic, milk, parsley, allspice, nutmeg, salt, and pepper. Mix gently until combined. Form into 1-inch meatballs (about 20-24 meatballs).
  2. Cook the meatballs:
    Heat the butter or oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
  3. Make the gravy:
    In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the beef broth, stirring constantly until the sauce thickens, about 5 minutes. Stir in the cream (or sour cream), Worcestershire sauce, Dijon mustard (if using), and season with salt and pepper. Let the sauce simmer for 2-3 minutes.
  4. Add the meatballs to the gravy:
    Return the cooked meatballs to the skillet with the gravy. Stir gently to coat the meatballs in the sauce. Simmer on low for 5-10 minutes to let the flavors meld together.
  5. Cook the noodles:
    While the meatballs simmer, cook the egg noodles according to package instructions until al dente. Drain and toss with 1 tbsp of butter to prevent sticking.
  6. Serve:
    Serve the Swedish meatballs and gravy over the egg noodles. Garnish with fresh parsley and extra black pepper if desired.

Tips for Success:

  • Don’t overmix the meatball mixture: Gently combine the ingredients to avoid tough meatballs.
  • Use a mixture of pork and beef: This combination of meats keeps the meatballs juicy and flavorful.
  • For a thicker gravy: Let the sauce simmer for an extra minute or add a touch more flour during the roux stage.

Recommendations:

  • Serve with lingonberry jam: For an authentic Swedish touch, serve with a side of sweet and tangy lingonberry jam.
  • Make it ahead: You can make the meatballs and gravy in advance and reheat when ready to serve.
  • Pair with veggies: Serve with a side of steamed green beans or roasted vegetables for a balanced meal.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 580
  • Protein: 28 g
  • Fat: 38 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Sugar: 4 g
  • Sodium: 950 mg

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