🧆 Swedish Meatballs Over Egg Noodles
📝 Ingredients:
For the Meatballs:
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1 lb ground beef (or a mix of beef and pork)
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1/3 cup breadcrumbs
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1/4 cup milk
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1 egg
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1 small onion, finely grated or minced
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1 garlic clove, minced
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1/2 tsp allspice
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1/2 tsp nutmeg
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Salt and pepper, to taste
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2 tbsp butter (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
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1/2 cup sour cream
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1 tsp Worcestershire sauce
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Salt and pepper, to taste
For the Noodles:
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12 oz wide egg noodles
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2 tbsp butter
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Chopped parsley (optional, for garnish)
👩🍳 Instructions:
1. Make the Meatballs:
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In a bowl, soak breadcrumbs in milk for 5 minutes.
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Add ground meat, egg, onion, garlic, spices, salt, and pepper.
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Mix gently until combined. Don’t overwork.
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Form into small 1-inch meatballs.
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Heat butter in a skillet over medium heat. Brown meatballs on all sides (they don’t have to cook through yet). Remove and set aside.
2. Make the Sauce:
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In the same skillet, melt 2 tbsp butter.
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Stir in flour and cook 1-2 minutes until lightly golden.
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Gradually whisk in beef broth. Bring to a simmer.
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Stir in sour cream and Worcestershire. Season with salt and pepper.
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Return meatballs to the pan. Simmer gently for 10–12 minutes until meatballs are cooked through and the sauce thickens.
3. Cook the Noodles:
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Cook egg noodles according to package directions. Drain.
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Toss with 2 tbsp butter.
4. Assemble and Serve:
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Serve meatballs and sauce over buttered egg noodles.
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Garnish with parsley if desired.
🍽️ Tips:
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For extra flavor, use a mix of pork and beef.
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If sauce is too thick, thin with a splash of broth.
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Leftovers reheat well and taste even better the next day!
Would you like a one-page printable version or want it adjusted for dietary needs (e.g., gluten-free, dairy-free)?