Have I told you I like meatballs? And comfort food? I'm sure I have, but if not, I'm here to tell you that I love meatballs and comfort food. When they come together, such as in this Swedish meatballs dish, it's perfect harmony.
The best Swedish meatballs recipe
Gloriously al dente egg noodles.... juicy lean beef and pork meatballs (I have secrets to make them extra juicy)... a light gravy brought to life with Worcestershire and Dijon...
It's just... amazing. And great for this chilly 14 degree day (take me back to the 37 degree winter...).
Lightened-up comfort food is king
When I wrote the recipe, I was torn on whether to make it a one pot dish by cooking the Swedish meatballs on the stove in the Dutch oven, or to cook them separately on a baking dish in the oven.
I typically prefer my meatballs roasted because it's less messy (sauteing them can be a little on the messy side....), the meatballs are cooked more evenly, plus they stay round and don't take on an odd shape.
But, I am trying to make cooking easy and less annoying, so I went with the first option - stove top-cooked meatballs and one pot (fewer dishes!!).
The meatballs still turn out amazingly delicious and they get that golden brown crust on the outside, so don't fret. Just know that if you want to roast them, you certainly can.
The world is your oyster (err, meatball).Print
Juicy beef and pork Swedish meatballs served in a light gravy.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: Serves 8 1x
- Category: Dinner
- Method: Stove-Top
- Cuisine: American
- 12-ounces egg noodles*
- 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 teaspoon garlic powder
- 1 ½ teaspoon coarse salt
- ¾ teaspoon ground black pepper
- 2 tablespoons olive oil
- 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)
- Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside.*
- In a medium bowl, combine meatball ingredients, except the olive oil. Roll mixture into 2-inch meatballs.
- Heat olive oil in a Dutch oven to medium heat. Sauté meatballs in the oil 8-10 minutes or until meatballs are firm, turning occasionally so each side browns. Transfer to a plate.
- Add butter to the Dutch oven and whisk in flour until it's bubbly and lightly browned. Slowly whisk in beef stock, then milk. Stir in Worcestershire sauce, Dijon, salt, black pepper, nutmeg and cayenne. Bring to a simmer for 4-5 minutes or until thickened, whisking frequently. Taste and adjust seasoning, if necessary. Add meatballs over egg noodles. Garnish with parsley, if desired.
Product Tip: I like Ronzoni Smart Taste egg noodles!
Cooking Tip: For a one pot meal, use the same Dutch oven or pot to boil the pasta as you use for the meatballs and sauce.
- Serving Size: ⅛ of recipe
- Calories: 492
- Sugar: 2
- Sodium: 315
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 25
- Cholesterol: 132
Keywords: healthy, easy, one pot, comfort food, weeknight, tasty, sauce