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
- 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.
- In a large bowl place the cooled onions and the rest of the meatball ingredients.
- Using your hands, mix well for about 2 minutes until the ingredients are well combined.
- Form small meatballs, set each one aside on a sheet pan or plate. You should have about 30 small meatballs.
- 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.
- 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.
- 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.
- Add the meatballs to the sauce, cover the pot and turn the heat down to low.Cook for about 12 minutes.
- Add the sour cream and mix well. Add the fresh parsley and serve over egg noodles.