Preparation:
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, finely chopped onion, beaten egg, salt, black pepper, ground allspice, and ground nutmeg. Use your hands or a wooden spoon to mix the ingredients until they are well incorporated. Be careful not to overmix, as this can make the meatballs tough.
Step 2: Shape the Meatballs
Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. This recipe should yield around 20-25 meatballs, depending on the size you make them.
Step 3: Cook the Meatballs
In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is hot and bubbly, add the meatballs in a single layer. Cook the meatballs in batches if necessary to avoid overcrowding the pan. Brown the meatballs on all sides, turning them gently with tongs or a spatula. This should take about 8-10 minutes. Once browned, transfer the meatballs to a plate and set them aside.
Step 4: Make the Sauce
In the same skillet, melt 2 more tablespoons of butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to create a roux. Slowly add the beef broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
Step 5: Add the Cream and Seasonings
Once the sauce has thickened, stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste. Return the meatballs to the skillet, making sure they are fully coated with the sauce. Reduce the heat to low and let the meatballs simmer in the sauce for another 10 minutes, allowing them to soak up the flavors.
Step 6: Cook the Egg Noodles
While the meatballs are simmering, cook the egg noodles according to the package instructions. Once cooked, drain the noodles and return them to the pot. Toss the noodles with 2 tablespoons of butter until they are evenly coated.
Step 7: Serve
To serve, place a generous helping of buttered egg noodles on each plate. Top with the Swedish meatballs and plenty of the creamy sauce. Garnish with chopped fresh parsley for a pop of color and flavor.
Tips for the Perfect Swedish Meatballs with Egg Noodles
- Use a Mix of Ground Meats: Combining ground beef and pork gives the meatballs a richer flavor and juicier texture.
- Don’t Overmix the Meat: Gently mix the meatball ingredients just until combined to keep the meatballs tender.
- Brown the Meatballs Well: Browning the meatballs before simmering them in the sauce adds depth of flavor and helps them hold their shape.
- Adjust the Sauce Consistency: If the sauce is too thick, add a little more beef broth or cream to thin it out. If it’s too thin, let it simmer a bit longer to reduce.
- Serve Immediately: Swedish meatballs and egg noodles are best served fresh and hot, so be sure to plate them up as soon as everything is ready.
No Responses Yet