Swedish Meatballs
Pillowy meatballs in a creamy, savory gravy over egg noodles, the cozy favorite worth skipping the furniture store for.
Ingredients (serves 4)
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1 egg
- 1 onion
- 1/4 cup milk
- 2 cups beef stock
- 1 cup heavy cream
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1/4 tsp nutmeg
- 12 oz egg noodles
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Save this recipeInstructions
- 1
Soak the breadcrumbs in the milk for 5 minutes, then mix with the beef, pork, egg, grated onion, nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Roll into 1-inch meatballs.
- 2
Brown the meatballs in 1 tbsp butter in a 12-inch skillet over medium-high heat, turning until browned all over, about 8 minutes, then transfer to a plate.
- 3
Cook the egg noodles in salted boiling water until tender, about 7 minutes, and drain.
- 4
Melt the remaining butter in the skillet, whisk in the flour for 1 minute, then gradually whisk in the beef stock until smooth.
- 5
Stir in the cream, return the meatballs, and simmer until they reach 160°F and the gravy thickens, about 8 minutes.
- 6
Season with salt and pepper and serve the meatballs and gravy over the noodles.
