🍝 Swedish Meatballs over Egg Noodles

Ingredients

• Meatballs

• ½ cup Panko breadcrumbs
• ⅓ cup Whole milk
• 1 lb Ground beef, 85% lean
• ½ lb Ground pork
• 1 Eggs, large
• ½ Yellow onion, grated
• 1 tsp Table salt
• ¼ tsp Ground black pepper
• ¼ tsp Ground allspice
• ⅛ tsp Ground nutmeg
• 1 tbsp Vegetable oil (soybean)

• Gravy

• 3 tbsp Butter, salted
• 3 tbsp All-purpose flour
• 2 cup Beef broth
• ½ cup Sour cream
• 1 tsp Worcestershire sauce

• Noodles

• 12 oz Egg noodles
• 1 tbsp Butter, salted
• 1 tbsp Fresh parsley, chopped

Nutrition

Steps

You’ll need: large skillet, large pot, mixing bowl, whisk, instant-read thermometer.

1. In a large bowl, soak the panko in the milk for 5 minutes. Add the beef, pork, egg, onion, salt, pepper, allspice and nutmeg and mix gently with your hands. Roll into about 30 balls, 1 1/4 inches across. Wash your hands.
2. Heat the oil in a large skillet over medium heat. Brown the meatballs in batches, turning, about 8 minutes per batch, until an instant-read thermometer in the center reads 160°F. Move them to a plate.
3. Meanwhile, cook the noodles in salted boiling water by the package directions. Drain and toss with 1 tablespoon butter and the parsley.
4. Pour off the fat from the skillet. Melt 3 tablespoons butter, whisk in the flour and cook 1 minute. Slowly whisk in the broth and simmer 3 minutes, until thickened.
5. Take the pan off the heat and whisk in the sour cream and Worcestershire. Return the meatballs and warm gently over low heat, without boiling, until hot.
6. Serve the meatballs and gravy over the noodles.

🌡 Safe temperaturesGround beef 160°F; Ground pork or pork sausage 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.