I love going to Ikea. Well I should clarify, for the Swedish Meatballs not for the difficult to assemble furniture. So I decided to bring those famous Ikea meatballs home and create my own version of Swedish Meatballs with Egg Noodles. The meatballs have a delicious sauce and are served over egg noodles. It's a great comfort food dinner for the family!
What are Swedish meatballs?
Swedish meatballs are similar to other meatball varieties in that they are made out of a combination of ground meat, bread crumbs and spices. Swedish Meatballs are known to be smaller than other varieties of meatballs and are served with a brown sauce. These meatballs are usually served with mashed potatoes, egg noodles or lingonberry jam.
What is the difference between Italian and Swedish meatballs?
What sets these meatballs apart from other varieties is the size and seasoning blend. The size of these meatballs is typically smaller than other meatball varieties. The ground meat is seasoned with a blend of allspice, nutmeg, garlic and onion. The brown sauce is seasoned with allspice and nutmeg.
How do you make Swedish Meatball sauce from scratch?
The gravy for Swedish meatballs is surprisingly easy to make. After making the meatballs, reserve the pan drippings. Add flour to create a roux and cook until flour is no longer raw, about 2-3 minutes. Whisk in beef stock and cream, then season to taste with salt, pepper and a dash of nutmeg. Then let simmer until the gravy has thickened to the perfect consistency. If sauce has not thickened as desired you can add a slurry of cornstarch to thicken it.
If being made ahead, the sauce can be stored in an airtight container in the refrigerator for up to three days. The sauce should be warmed on the stovetop in order to return it to the desired consistency.
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Swedish Meatballs with Egg Noodles
- 1 Pound Ground Beef
- 1 Pound Ground Pork
- ½ Cup Parsley Minced
- ½ Tsp Ground Allspice
- ½ Tsp Ground Nutmeg
- ¾ Cup Onion Minced
- 4 Cloves Garlic
- ¾ Cup Panko Bread Crumbs
- 2 Eggs
- ½ Cup Butter
- ½ Cup Flour
- 4 Cups Beef Broth
- ¼ Tsp Ground Allspice
- ¼ Tsp Ground Nutmeg
- 1 Cup Heavy Cream
- 1 Pound Egg Noodles
- Combine all meatball ingredients in a large bowl and mix until fully incorporated.
- Using a spoon, portion and form meatballs. Each meatball should be about 1 inch in diameter.
- Heat a nonstick skillet or cast iron on medium-high heat. Add 2 tbsp of vegetable oil and cook meatballs in batches. Rotate meatballs and cook until all sides are evenly browned. Remove from pan.
- Reduce heat to medium. Add flour to pan and add butter if there's not enough oil from the drippings. Cook for a few minutes so that flour is no longer raw.
- Whisk in beef broth and add seasonings. Slowly mix in the heavy cream, then season to taste with salt and pepper.
- Bring gravy to a simmer and cook until thickened.
- Cook egg noodles in salted boiling water per package instructions until al dente. Serve meatballs over the noodles with gravy on top. Enjoy!