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Swedish Meatballs and Noodles: A Comforting Classic

Few dishes evoke comfort and nostalgia like Swedish meatballs and noodles. This hearty dish combines tender, flavorful meatballs with buttery egg noodles, all drenched in a rich, creamy sauce. Originally from Sweden, it’s now beloved worldwide thanks to its savory taste and satisfying texture. Here’s how to make it from scratch in a way that captures the authentic flavors.

Ingredients

For the Meatballs:

• 1 pound (450g) ground beef
• 1/2 pound (225g) ground pork
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter (for frying)

For the Creamy Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

For the Noodles:

• 12 ounces (340g) egg noodles
• 2 tablespoons butter
• Salt, to taste

Step-by-Step Method

1. Prepare the Meatball Mixture

1. In a small bowl, soak the breadcrumbs in milk for about 5 minutes until soft.
2. In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, egg, soaked breadcrumbs, salt, pepper, allspice, and nutmeg.
3. Mix gently but thoroughly until all ingredients are well incorporated. Avoid overmixing, as it can make the meatballs dense.

2. Shape the Meatballs

1. Using your hands or a small ice cream scoop, form the mixture into small, round meatballs, about 1 inch (2.5 cm) in diameter.
2. Place them on a plate or baking sheet, ready to cook.

3. Cook the Meatballs

1. Heat 2 tablespoons of butter in a large skillet over medium heat.
2. Add the meatballs in batches, being careful not to overcrowd the pan.
3. Fry each batch for about 6–8 minutes, turning occasionally, until browned on all sides and cooked through.
4. Remove the meatballs from the skillet and set aside.

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