The first time I tried Swedish Meatballs was on Easter Sunday about eight years ago. My husband’s family had Easter brunch at a hotel and the buffet had this delicious looking mini meatball dish and I tried it, along with other fantastic foods they had there. The Swedish Meatballs were a new food to me, but I absolutely loved them and the wonderful sauce they were swimming in!
After that day I would crave them every once in a while, but never had the opportunity to eat them again until one day at the market while in the frozen dinners aisle, I saw a box with the name “Swedish Meatballs with Noodles”, and I just had to buy it. It was good, but nothing like the ones I had at the hotel. So, about a month ago, I was craving them again and I decided to make them myself at home. Here’s my recipe for Swedish Meatballs with Noodles!
11/2 cups bread crumbs
1/3 cup milk
1/2 cup finely chopped onion
1 pound ground beef
1 pound ground pork
2 large eggs
Salt and black pepper
8 tablespoons butter
Pinch of nutmeg
3 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1/2 teaspoon mustard
1/4 cup sour cream
Salt and pepper
Fresh parsley, chopped
Cooked egg noodles to serve
1. In a medium saucepan cook the onion in the butter over medium-high heat until the onions soften, about 3-4 minutes. Remove from heat and let cool.
2. In a large bowl place the cooled onions and the rest of the meatball ingredients.
3. Using your hands, mix well for about 2 minutes until the ingredients are well combined.
4. Form small meatballs, set each one aside on a sheet pan or plate. You should have about 30 small meatballs.
5. To make the sauce: Heat 4 tablespoons of butter in a large sauce pan over medium heat. Add some of the meatballs. Work in batches if you have to, brown them on all sides. Use a slotted spoon and remove them from the pan, set them aside so you can make the sauce using the same saucepan.
6. Add 4 tablespoons of butter to the saucepan over medium heat.When the butter is warm, start stirring in flour with the wooden spoon until the mixture is thick.
7. Stir often with the wooden spoon over the heat, the flour will gradually begin to brown. Slowly add the beef stock a little at a time and keep stirring. Add the heavy cream, mustard, salt and pepper.
8. Add the meatballs to the sauce, cover the pot and turn the heat down to low.Cook for about 12 minutes.
9. Add the sour cream and mix well. Add the fresh parsley and serve over egg noodles.