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Recipe of the day: Delicious Swedish meatballs with egg noodles
Delve into the art of creating authentic Swedish Meatballs that will leave your senses enchanted and your appetite utterly satisfied.
Homemade Swedish Meatballs. Picture: iStock
Get ready to taste Sweden with this yummy Swedish Meatballs recipe.
These tasty meatballs are made from seasoned ground meat and cooked just right. You can enjoy them with creamy mashed potatoes or yummy lingonberry sauce.
It’s like a bite of Swedish tradition in every mouthful. Now, learn how to make these delicious meatballs and bring a bit of Nordic cooking to your kitchen.
PrintDelicious Swedish meatballs with egg noodles
Delve into the art of creating authentic Swedish Meatballs that will leave your senses enchanted and your appetite utterly satisfied.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Lunch, Dinner
- Method: cook
- Cuisine: swedish
Ingredients
Scale
For the meatballs
- 1/3 cup breadcrumbs
- ½ cup milk
- 2 tablespoons cream
- 1 egg large
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 tablespoon fresh parsley minced
- 1 tablespoon butter
- 1 tablespoon oil
- ½ yellow onion minced
- 1 clove garlic minced
- 1 cup heavy cream
- ¾ cup sour cream
- 1 teaspoon Beef Instant Bouillon Granules
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon freshly ground black pepper
- Salt if needed. Taste first.
- 1–2 tablespoons parsley minced
- 500g ground chicken
- 700g ground chuck
For the sauce
- 6 tablespoons butter
- 1/3 cup all-purpose flour
- 430ml low sodium beef broth
- 430ml low sodium chicken broth
Mixture
- 1/3 cup breadcrumbs
- ½ cup milk
- 2 tablespoons cream
- 1 egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 tablespoon fresh parsley.
Mixture
- 1 pound ground chicken
- 1½ pound ground chuck.
Instructions
For the meatballs
- Cover 2 large cooking sheets with foil and spray the foil with cooking spray. Preheat oven to 204°C.
- In a large bowl, combine breadcrumbs, milk, cream, egg, salt, pepper, allspice, nutmeg and parsley. Set the mixture aside to allow the milk to soak into the breadcrumbs, at least 10 minutes.
Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over medium heat. Add the minced onion and sauté until translucent. Add the minced garlic and sauté 30 seconds. Transfer the onion/garlic mixture to the breadcrumb mixture.
For the sauce
While meatballs are cooking, prepare the sauce.
- Melt the butter in a large skillet. Add the flour to the butter and whisk well. Cook over med-low heat until mixture turns a little darker. Whisk often. Add beef broth, chicken broth, cream, sour cream, soy sauce, Dijon mustard, Worcestershire sauce, cider vinegar, sugar and black pepper. Taste, then season with salt, if needed. Bring to a boil over medium heat, then reduce heat to low and add the meatballs. Simmer, stirring gently & often, until gravy has thickened. Add chopped parsley and stir gently.
- Serve over egg noodles, mashed potatoes, or macaroni.
- If eating Swedish Meatballs without noodles or a side dish, serve with a teaspoon of Lingonberry Jam or Cranberry Sauce on the side, optional.
Once the breadcrumb mixture is ready, add the ground chuck and chicken. Mix well using a wooden spoon. Roll meat into 1½-inch balls (or use a 1½ inch scoop) and place on the prepared sheet pan 1 inch apart. Cook 20 minutes or until no longer pink in the center.
*This recipe was sourced from thecookierookie.com.
