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!
Enjoy!
Swedish Meatballs with Noodles
Ingredients
Meatballs:
- 1 ½ cups bread crumbs
- ⅓ cup milk
- ½ cup finely chopped onion
- 1 pound ground beef
- 1 pound ground pork
- 2 eggs
- Salt and black pepper
Sauce:
- 8 tbsp butter
- Pinch of nutmeg
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- ½ teaspoon mustard
- ½ cup sour cream
- Salt and pepper
- Fresh parsley, chopped
- Cooked egg noodles to serve
Instructions
- 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.
Maryut
Erica, that is an Americanized version of the real thing.
The Swedish meatballs are not cooked together with the sauce; the sauce is always served apart.
However, the Finnish meatballs are often cooked in the sauce.
Happy New Year,
from Sweden 🙂
Marleen
This is about the third time that I've made these. I love the simplicity of this and your other recipes that I've tried. These meatballs are yummy.
Ruby
I made these today for lunch and were delicious...my kids loved them and so did I. It's a keeper...thanks!
Jenn AKA The Leftover Queen
I haven't had these in a long time - but they sure are yummy! Good for you for making your own!
Maria
I made Swedish meatballs for the first time on Thanksgiving Day this year and my guests absolutely loved the way they came out. So I made them again this past Friday night when we had company over for some holiday cocktails and I made them again and ... they were a hit!
These look fantastic and I love how the noodles are there to soak all that wonderful sauce up.
Gabby
Great picture! This looks so yummy. I've never actually made swedish meatballs before, I may have to try your recipe. I have made sweet and sour meatballs with a ketchup and jelly recipe. Tastes great!
Erica
Thank you everyone!