Hunter’s Favorite Baked Swedish Meatballs & Noodles
Ingredients
The Meatballs
-
1
pound
Ground Beef
-
¾
pound
Ground Pork
-
½
cup
Italian Parsley, finely chopped
-
1
medium
Yellow Onion, grated
-
½
teaspoon
Nutmeg
-
1
teaspoon
Allspice
-
5
cloves
Garlic, mashed
-
1
cup
Panko Breadcrumbs
-
2
large
Eggs
-
2
teaspoons
Kosher Salt
-
1
teaspoon
Ground Black Pepper
-
3
tablespoons
Olive Oil
The Sauce
-
5
tablespoons
Unsalted Butter
-
½
cup
All-Purpose Flour
-
4
cups
Beef Broth
-
2
teaspoons
Dijon Mustard
-
1
teaspoon
Kosher Salt
-
¼
teaspoon
Nutmeg
-
¼
teaspoon
Allspice
-
1 ¼
cups
Heavy Cream
For Serving
-
to taste
Egg Noodles
-
to taste
Parsley, chopped
Instructions
- Preheat the oven to 400ºF and grease a large baking sheet.
- Combine all meatball ingredients in a bowl and mix until fully combined.
- Form the mixture into 2-inch meatballs, yielding about 28-30 meatballs, and place them on the baking sheet.
- Bake the meatballs for 15-20 minutes until browned and cooked through.
- While the meatballs bake, prepare the sauce by melting butter in a skillet over medium heat.
- Whisk in flour until smooth, then add beef broth, dijon mustard, kosher salt, nutmeg, allspice, and heavy cream, whisking until smooth.
- Add the baked meatballs to the sauce and cover, allowing them to cook in the sauce for 10 minutes.
- Prepare the egg noodles according to package instructions and coat them with butter after draining.
- Serve the meatballs and sauce over the noodles, garnished with chopped parsley.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
25g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
100mg
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