Swedish Meatballs
Ingredients
The Noodles
The Meatballs
-
1
pound
ground beef
-
1
pound
ground pork
-
2
large
eggs
-
½
cup
panko breadcrumbs
-
2
tablespoons
Dijon mustard
-
1
tablespoon
minced onion
-
1
tablespoon
Italian seasoning
-
1 ½
teaspoons
garlic powder
-
1 ½
teaspoons
coarse salt
-
¾
teaspoon
ground black pepper
-
2
tablespoons
olive oil
The Sauce
-
2
tablespoons
butter
-
¼
cup
all-purpose flour
-
2
cups
unsalted beef stock
-
¾
cup
milk
-
1
tablespoon
Worcestershire sauce
-
½
tablespoon
Dijon mustard
-
1
teaspoon
coarse salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
cayenne pepper
-
¼
cup
flat-leaf Italian parsley, chopped (optional)
Instructions
- 1. Bring salted water to a boil and cook egg noodles according to package directions, then drain and set aside.
- 2. In a medium bowl, combine the meatball ingredients (except olive oil) and roll into 2-inch meatballs.
- 3. Heat olive oil in a Dutch oven over medium heat and sauté the meatballs for 8-10 minutes until firm and browned, then transfer to a plate.
- 4. Add butter to the Dutch oven, whisk in flour until bubbly and lightly browned.
- 5. Slowly whisk in beef stock and milk, then stir in Worcestershire sauce, Dijon, salt, black pepper, nutmeg, and cayenne.
- 6. Bring to a simmer for 4-5 minutes until thickened, whisking frequently and adjusting seasoning if necessary.
- 7. Serve meatballs over egg noodles and garnish with parsley if desired.
Nutrition Facts (estimated)
Servings
8
Calories
492
Total fat
24g
Total carbohydrates
9g
Total protein
25g
Sodium
315mg
Cholesterol
132mg
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