How to Make It
1. Prepare the Meatballs (About 10 Minutes)
Combine milk and breadcrumbs; let them soak for 5 minutes.
Add the beef, pork, grated onion, egg, salt, pepper, nutmeg, and allspice.
Gently mix and form into 1-inch meatballs (youâll get around 20â24).
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2. Sear the Meatballs
Heat 1 tbsp oil in a skillet over medium heat.
Brown the meatballs in batches for about 8 minutes. Remove and set aside.
3. Make the Creamy Gravy
In the same skillet, melt butter and whisk in flour to make a roux. Cook for 1 minute.
Slowly pour in the beef broth, then add cream, Worcestershire sauce, and mustard.
Simmer until thickened, about 5 minutes.
4. Combine and Serve
Add meatballs back to the skillet and simmer for another 5 minutes.
Spoon over a bed of buttery egg noodles, sprinkle with parsley, and add a dollop of lingonberry jam if desired.
Expert Tips for Success
đ„ Donât overmix the meat mixtureâit keeps the texture light and tender.
đ„ Grate the onion fresh for extra moisture and depth.
đ„ Make ahead and freeze the meatballsâjust reheat in the sauce!
đ„ No lingonberry jam? Cranberry sauce is a great alternative.
Tasty Twists to Try
đ Mushroom Loverâs Gravy â SautĂ© mushrooms before adding the flour.
đż Fresh Herb Boost â Mix in chopped parsley or dill with the meat.
đ Lean Version â Use ground turkey and swap beef broth for chicken broth.
đ¶ Add Some Heat â A pinch of cayenne gives it a little kick.
đ§ Cheesy Comfort â Stir in grated Parmesan with the noodles.
This Swedish Meatballs and Egg Noodles combo is more than a mealâitâs a cozy tradition in the making. Serve it up and savor every creamy, tender, flavor-packed bite!
