Swedish Meatballs with Egg Noodles

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Guyyyysss! Where has the time gone?! Why is it that when the holiday season rolls around, the days seem to fly by exponentially? Isn't this time of year supposed to be a time of quiet reflection and relaxing with family...? 

Although this isn't the first time we've chowed down on this meal, this was the first time I remembered to take yummy photos. MIL Momma Lighty passed this recipe along to me a little while ago with the caption, "THE BEST SWEDISH MEATBALL RECIPE EVER," or something along those lines. Being Italian-American I know what a good meatball tastes like - smothered in marinara sauce. I've never eaten, let alone made, Swedish meatballs before, so I was definitely curious to try. 

I was pleasantly surprised at how great they are! It's rich & creamy, meaty, delicious-y goodness. 

Ingredients

  • 1 lb of ground beef
  • 1 package of egg noodles
  • 1/4 cup of Panko bread crumbs
  • 1 Tbsp of parsley, chopped
  • 1 tsp of dried oregano
  • 1/4 cup of onion, chopped 
  • 1/2 tsp of garlic powder 
  • 1/8 tsp of pepper
  • 1/2 tsp of salt 
  • 1 egg
  • 1 Tbsp of olive oil
  • 5 Tbsps of butter
  • 3 Tbsps of flour
  • 2 cups of beef broth
  • 1 cup of heavy cream
  • 1 Tbsp of Worcestershire sauce
  • 1 tsp of Dijon mustard

Steps

1. In a medium sized bowl combine ground beef, panko crumbs, parsley, oregano, onion, garlic powder, pepper, salt and egg.

2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tbsp of butter. Add the meatballs and cook turning continuously until brown and each side is cooked through. Transfer to a plate and cover with foil. 

3. Cook the egg noodles according to package and set aside. 

4. Add the remaining 4 Tbsps of butter and flour to the skillet used for the meatballs and whisk until it turns brown. Slowly stir in the beef broth, and heavy cream. Add the Worchestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste. 

5. Add the meatballs back to the skillet and simmer for another 1 to 2 minutes. Serve over egg noodles. 

*Notes: J and I ran out of beef broth and used chicken broth the second time we made it. It really wasn't bad,  but we definitely recommend using beef broth whenever possible.*