Description
This recipe for Swedish meatballs with noodles was a big hit on a winter night!
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- 1 ½ cups Italian-seasoned bread crumbs
- ¾ cup milk, divided
- 1 large egg, slightly beaten
- 1 clove garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground allspice
- 2 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium beef broth
- 1 dash Worcestershire sauce, or to taste
- 1 (16 ounce) package egg noodles
- 1 tablespoon chopped fresh parsley, or to taste
Instructions
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine ground beef and pork
- bread crumbs
- 1/2 cup milk
- egg
- garlic
- salt
- pepper
- and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
- Bake in the preheated oven until golden brown and cooked through
- 10 to 12 minutes
- rotating sheet halfway through. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
- While meatballs are baking
- melt butter in a medium saucepan over medium-high heat. Add flour; cook
- whisking constantly
- for about 1 minute
- being careful not to burn or brown flour. Gradually whisk in broth and remaining 1/4 cup milk; bring to a boil. Reduce heat and simmer until sauce has thickened slightly
- 2 to 3 minutes. Stir in Worcestershire sauce and remove sauce from heat.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite
- 7 to 9 minutes.
- While noodles are cooking
- drain any grease from meatballs. Add meatballs to sauce; toss gently to coat. Place over low heat to keep warm. Add milk or water to thin sauce if too thick.
- Drain egg noodles and serve hot topped with sauce
- meatballs
- and parsley.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8