For the Noodles:
12 ounces egg noodles
Salt for boiling water
Egg noodles are the traditional choice, but feel free to substitute with whole wheat noodles for added fiber or gluten-free noodles for dietary restrictions. Ensure the water is at a rolling boil and well-salted before adding the noodles, as this will enhance their flavor and prevent sticking.
Optional Garnishes:
Fresh parsley, chopped
Lingonberry sauce
Chopped fresh parsley adds a pop of color and a hint of freshness. Lingonberry sauce, a classic Swedish pairing, provides a sweet and tart contrast to the richness of the meatballs and sauce.
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Steps / Instructions
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper for easy cleanup and even cooking.
In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, allspice, and nutmeg. Mix until well combined but do not overwork the meat. Overmixing can lead to dense meatballs, so gently fold the mixture until just combined.
Shape the mixture into small, uniform meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Aim for uniform sizing to ensure even cooking.
Bake the meatballs for 20 minutes or until they are golden brown and cooked through. The internal temperature should reach at least 160°F (71°C) for safety.
While the meatballs are baking, cook the egg noodles according to the package instructions with salted boiling water. Drain and set aside. Toss them with a bit of olive oil to prevent sticking.
To prepare the creamy meatball sauce, melt butter in a large skillet over medium heat. Stir in the flour and cook for about 2 minutes until it forms a golden roux. The roux should have a nutty aroma, indicating it is ready for the next step.
Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and cook until it begins to thicken, about 5-7 minutes.
Stir in the heavy cream, soy sauce, and Dijon mustard. Season with salt and pepper, adjusting according to taste. For a richer flavor, simmer the sauce for an additional 2-3 minutes.
Add the baked meatballs to the sauce, gently stirring to coat them evenly. Simmer for an additional 5 minutes to allow the flavors to meld together, occasionally stirring to prevent sticking.
Serve the meatballs over the cooked egg noodles. Garnish with chopped parsley and a dollop of lingonberry sauce, if desired. The fresh parsley not only enhances the visual appeal but also adds a burst of freshness.
Presentation is key, so serve on a large platter for a family-style meal or individual plates for an elegant touch, ensuring each serving is topped with an ample amount of sauce and garnishes.
Tips & Tricks
Storage Tips: Store leftover Swedish Meatballs and Noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid separating the sauce. Adding a splash of cream can help refresh the sauce’s consistency.
Make-Ahead Option: Prepare the meatballs in advance and freeze them. When ready to cook, simply bake them from frozen, adding a few extra minutes to the baking time. This is perfect for busy weeks when you need a quick meal without the hassle.
Avoiding Common Mistakes: When mixing the meatball ingredients, be gentle to avoid tough meatballs. Overmixing can lead to dense texture. If the mixture feels too wet, add a bit more breadcrumbs to achieve the right consistency.
Pro Techniques: For an extra layer of flavor, brown the meatballs in a skillet before baking them. This adds a deeper, caramelized flavor to the meat. Use the same pan to make the sauce for an intensified flavor profile.
Herb Enhancements: Adding fresh thyme or rosemary to the sauce can impart a delightful earthy aroma that complements the meatballs beautifully.
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