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Swedish Meatballs with Egg Noodles

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Tender Swedish-style beef meatballs simmered in a rich, creamy gravy and tossed with comforting egg noodles. A hearty one-pan dinner perfect for busy evenings.

Ingredients

  • 1 large egg
  • 2 cloves garlic, minced
  • 1 1/2 Tablespoons chopped fresh parsley (optional)
  • ¼ teaspoon nutmeg
  • 1 1/2 teaspoons kosher salt
  • ¼ teaspoon ground pepper
  • 1 pound lean ground beef
  • ¼ cup finely minced onion
  • ¼ cup panko breadcrumbs
  • 1 Tablespoon oil (for cooking)
  • 3 Tablespoons butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 ½ tablespoons all-purpose flour
  • 3 cups low sodium beef broth
  • 1 cup milk
  • 1 teaspoon kosher salt (plus more, to taste)
  • ¼ teaspoon ground pepper
  • 1/8 teaspoon ground nutmeg
  • 12 ounce bag egg noodles, cooked
  • Chopped parsley (for garnish, optional)

Instructions

  1. In a large bowl, use a fork to mix together the egg, 2 cloves minced garlic, parsley, ¼ teaspoon nutmeg, 1 1/2 teaspoons kosher salt, and ¼ teaspoon ground pepper. Add the ground beef, ¼ cup minced onion, and panko breadcrumbs. Mix with clean hands until just combined, then shape into 2-Tablespoon-sized meatballs.
  2. Heat the oil in a large, deep skillet or braiser over medium heat. Add the meatballs and cook, turning about every 2 minutes, until cooked through and the centers reach 165 F. Transfer the meatballs to a clean plate. Leave a moderate amount of the cooking fat in the skillet.
  3. Cook the egg noodles according to the package directions if they are not already prepared.
  4. Add the butter to the skillet and allow it to melt. Add the diced yellow onion and sauté until softened, about 5 minutes.
  5. Add the remaining 3 cloves minced garlic and the flour. Cook, stirring, for 2-3 minutes.
  6. Slowly pour in the beef broth while whisking to create a smooth sauce. Stir in the milk, 1 teaspoon kosher salt, ¼ teaspoon ground pepper, and 1/8 teaspoon nutmeg.
  7. Cook, stirring frequently, until the sauce comes to a boil. Reduce the heat to maintain a gentle simmer.
  8. Return the meatballs to the skillet and simmer in the sauce for 2-3 minutes.
  9. Add the cooked egg noodles and gently toss until evenly coated with the sauce. Alternatively, spoon the meatballs and sauce over individual servings of noodles.
  10. Garnish with chopped parsley, if desired, and serve warm.

Notes

  • Use a large, deep skillet, braiser, or wide pot with enough room to hold the meatballs, sauce, and cooked noodles.
  • A meat thermometer inserted into the center of the meatballs should register 165 F.
  • If using fattier ground beef, drain excess grease after cooking the meatballs, leaving a small amount in the pan for flavor.
  • Add additional kosher salt to the finished sauce to taste.
  • The noodles can be tossed directly into the sauce or served separately with the meatballs and sauce spooned over them.

Nutrition

Find it online: https://yumfamilyrecipes.com/swedish-meatballs-with-egg-noodles/