Description
Welcome to my kitchen! Today, I’m excited to share a recipe that’s sure to become a family favorite: Swedish Meatballs. These tender, flavorful meatballs, coated in a rich, creamy gravy and served over buttery egg noodles, are the perfect comfort food. Whether you’re looking for a hearty meal to enjoy during the week or a dish to impress guests, this classic Swedish recipe will do the trick.
Ingredients
Scale
For the Meatballs:
- 3 lb ground beef
- 1 white onion, diced
- 2 eggs, lightly beaten
- 1 cup seasoned dry bread crumbs
- 1/2 cup fresh chopped flat-leaf parsley
- 2 tsp coarse ground salt
- 1 tsp coarse ground pepper
For the Gravy:
- 4 tbsp all-purpose flour
- 2 cans beef consomme (10.5 oz each)
- 1 tbsp Worcestershire sauce
- 2 cups milk
- 1 tsp coarse ground salt
- 1 tsp coarse ground pepper
For Serving/Plating:
- 12 oz medium egg noodles, cooked according to directions
- 1/4 cup butter
- 3 tbsp fresh chopped flat-leaf parsley
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, diced onion, lightly beaten eggs, seasoned bread crumbs, chopped parsley, coarse ground salt, and pepper. Mix until all ingredients are well combined but do not overmix, as this can make the meatballs tough.
- Shape the meatballs: Roll the mixture into small, round meatballs, about 1 inch in diameter. The size can vary slightly, but aim for consistency so they cook evenly.
- Cook the meatballs: In a large skillet, melt the butter over medium heat. Add the meatballs in batches, cooking each batch until browned on all sides and fully cooked through, about 8-10 minutes. Once cooked, remove the meatballs from the skillet and set them aside.
- Make the gravy: Using the same skillet, add the flour to the remaining drippings, stirring constantly to form a roux. Cook the roux for 1-2 minutes until it turns a golden brown color. Gradually whisk in the beef consomme and Worcestershire sauce, followed by the milk. Continue whisking until the gravy thickens and becomes smooth.
- Season and simmer: Add coarse ground salt and pepper to taste. Return the meatballs to the skillet, coating them in the rich gravy. Reduce the heat to low and let the meatballs simmer for about 10 minutes, allowing the flavors to meld together.
- Prepare the noodles: While the meatballs are simmering, cook the egg noodles according to the package instructions. Once done, drain the noodles and toss them with butter for an extra layer of richness.
- Serve and enjoy: Plate the buttered noodles and top with the meatballs and gravy. Garnish with fresh chopped parsley for a pop of color and flavor.
Notes
- When mixing the meatball ingredients, try not to overwork the mixture. This will ensure that the meatballs remain tender and juicy.
- For a smoother gravy, sift the flour before adding it to the skillet. This helps prevent lumps from forming.
- You can make the meatballs in advance and freeze them for up to 3 months. When you’re ready to enjoy them, simply thaw and reheat in the gravy.