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Swedish Meatballs with Noodles
Swedish Meatballs with Noodles
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cozy up on cold nights with creamy allspice sauce over Swedish meatballs and egg noodles.
Ingredients:
  • 0.5 pound ground beef
  • 0.5 pound ground pork
  • 1.5 cups Italian-seasoned bread crumbs
  • 0.75 cup milk, divided
  • 1 large egg, slightly beaten
  • 1 clove garlic, minced
  • 1.5 teaspoons salt
  • 0.125 teaspoon ground allspice
  • 3 tablespoons all-purpose flour
  • 1.5 cups low-sodium beef broth
  • 1 dash Worcestershire sauce, or to taste
  • 1 (16 ounce) package egg noodles
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions:
  • Heat your oven to a toasty 475 degrees F (245 degrees C).
  • In a large bowl, mix together ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice until just combined. Shape mixture into meatballs using a rounded 1-tablespoon measure and place them on a baking sheet.
  • Bake in the preheated oven for 10-12 minutes, rotating the sheet halfway through, until golden brown and cooked through. Use an instant-read thermometer to ensure the center reaches at least 160 degrees F (72 degrees C).
  • As the meatballs bake, melt butter in a saucepan over medium-high heat. Add flour and cook for about 1 minute, whisking constantly to avoid browning. Slowly whisk in broth and 1/4 cup milk; let it come to a boil. Lower heat and simmer until the sauce thickens slightly, about 2-3 minutes. Stir in Worcestershire sauce, then remove the sauce from the heat.
  • Fill a large pot with salted water and bring to a rapid boil. Cook the egg noodles until al dente, about 7 to 9 minutes.
  • As noodles cook, remove any grease from meatballs. Toss meatballs in sauce gently and place over low heat to keep warm. If sauce is too thick, add milk or water to thin it out.
  • Drain the egg noodles and serve them hot, topped with sauce, meatballs, and parsley for a delicious meal.

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