Classic Swedish Meatballs over Egg Noodles
Classic Swedish Meatballs over Egg Noodles is one of my favorite winter dishes. This is a recipe I have been working on for a long time. It is a mix of Martha Stewart, Alton Brown, and IKEA’s recipes. I took a bit of inspiration from each. I hope you enjoy them.
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Classic Swedish Meatballs Over Egg Noodles
- Total Time: 50 minutes
- Yield: 4 Servings
Description
The combo of beef, pork and veal meatballs, as well as the creamy, spiced gravy make for the perfect concoction to pour over egg noodles lathered in butter. Yum!
*I use a good amount of kosher salt in any meatballs I make. (Close to a teaspoon).
*Mix all of the ingredients into the ground pork first, and then at the end gently fold in the ground chuck to prevent it from getting tough.
*For the gravy, most recipes say to just melt the butter and whisk in flour. However, I have always found this method to produce a lumpy sauce. Instead, I add the beef broth in first, and then whisk in a melded flour/butter concoction to thicken to my liking.
*It Is of utmost importance to save the meatball pan juices for the sauce.
Ingredients
Meatballs
· 3/4 lb. freshly ground pork
· 3/4 lb. freshly ground beef chuck
· Salt and Pepper
· 4 Tbsp. olive oil
· 1 Vidalia onion, finely diced
· 2 cloves of garlic, minced
· 2 pieces of white bread, crusts removed
· ½ cup of buttermilk
· 2 large eggs, lightly beaten
· ¼ tsp. ground allspice
· ¼ tsp. ground nutmeg
· 2 Tbsp. butter
Sauce
· 3 cups reduced-sodium beef broth
· 2 tsp. Worcestershire Sauce
· 1/4-1/2 cup flour
· 3-4 Tbsp. butter
· ¼ cup heavy cream
· ½ tsp. Dijon Mustard
Instructions
Meatballs
1. Preheat oven to 300 degrees F.
2. Liberally salt and pepper ground chuck and pork.
3. Place ground pork in large bowl. (Chuck goes in at the end).
4. In a large, high-sided skillet, add 2 Tbsp. of olive oil. Add in onion and cook on med. Heat until translucent.
5. Add in garlic and cook until fragrant. Set aside to cool.
6. Pour buttermilk over bread in shallow bowl. Let sit until softened.
7. Thoroughly combine the ground pork, bread and milk mixture, eggs, allspice, nutmeg, and onions and garlic.
8. Gently fold in ground chuck.
9. Shape the meatballs to your desired size. (I usually make small, 1 ounce-sized meatballs.)
10. Heat Butter and remaining oil in the pan. On medium high heat, cook the meatballs in batches, browning them on all sides, about 5 minutes. Remove the meatballs to a sheet pan.
11. When all of the meatballs are cooked, place in the oven for about 10-15 minutes. I usually check them at the 10-minute mark. I cut open a tester meatball. I do this because I really don’t like my meatballs over cooked.
12. Save all of the pan juices for the sauce.
Sauce
1. Mix flour and butter together to create a floury/ butter ball. Set aside.
2. In the same pan, reduce heat to medium and add in beef broth and Worcestershire.
3. In small batches, whisk in the butter/flour mixture to your desired thickness.
4. Turn off the heat.
5. Add in Dijon and Heavy Cream.
6. Serve the meatballs over buttered Pennsylvania Dutch egg noodles, ladeled with a good heaping of the sauce.
7. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Cuisine: International
Beautiful!! You had me at Alton Brown. Do you suggest a certain brand of egg noodle??
Thank you so much JoLayne! I love Alton Brown also! And I usually use Pennsylvania Dutch Extra Wide Egg Noodles! 🙂