This recipe for Swedish meatballs and noodles was a big hit on a winter night!
Ingredients
- ground beef: 0.5 pound
- ground pork: 0.5 pound
- ½ cups Italian-seasoned bread crumbs: 1 piece
- milk: 0.75 cup (divided)
- egg, slightly: 1 piece (beaten)
- clove garlic: 1 piece (minced)
- ½ teaspoons salt: 1 piece
- ground black pepper: 0.5 tsp
- ground allspice: 0.125 tsp
- salted butter: 2 Tbsp
- all-purpose flour: 3 Tbsp
- ½ cups low-sodium beef broth: 1 piece
- dash Worcestershire sauce: 1 piece (to taste)
- egg noodles: 1 pack (16 ounce pack)
- fresh parsley: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 475 degrees F (245 degrees C).
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Combine ground beef and pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
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Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheet halfway through. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
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While meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour; cook, whisking constantly, for about 1 minute, being careful not to burn or brown flour. Gradually whisk in broth and remaining 1/4 cup milk; bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Stir in Worcestershire sauce and remove sauce from heat.
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
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While noodles are cooking, drain any grease from meatballs. Add meatballs to sauce; toss gently to coat. Place over low heat to keep warm. Add milk or water to thin sauce if too thick.
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Drain egg noodles and serve hot topped with sauce, meatballs, and parsley.
