Swedish Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
2 pounds ground beef
02 -
3/4 teaspoon salt
03 -
1 teaspoon coarsely ground pepper
04 -
1/3 cup minced fresh parsley
05 -
2 large eggs, lightly beaten
06 -
1 medium onion, chopped
07 -
3/4 cup seasoned bread crumbs
→ Gravy
08 -
1/4 teaspoon ground nutmeg (optional)
09 -
1/4 teaspoon ground allspice (optional)
10 -
3/4 teaspoon salt
11 -
1 teaspoon coarsely ground pepper
12 -
1 tablespoon Worcestershire sauce
13 -
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
14 -
2-3/4 cups 2% milk
15 -
1/2 cup all-purpose flour
→ Noodles
16 -
1/4 cup minced fresh parsley
17 -
1/4 cup butter, cubed
18 -
1 package (16 ounces) egg noodles
# Instructions:
01 -
Toss together onion, bread crumbs, parsley, eggs, salt, and pepper in a big bowl. Carefully work the ground beef into the mixture. Roll into 1-1/2 inch balls, about 36 in total.
02 -
Over medium heat, cook meatballs in a big skillet in small batches. Once browned, take them out with a slotted spoon, drain on paper towels, and save the drippings in the skillet.
03 -
Sprinkle flour into the leftover drippings in the pan and stir constantly over medium-high heat until golden brown. Slowly pour in milk while whisking until it's smooth. Add beef consomme, Worcestershire sauce, spices like allspice or nutmeg (if using), salt, and pepper. Simmer and stir until it's thickened, which should take 2 minutes or so.
04 -
Lower the heat to medium-low, place the meatballs back in the pan, and stir every once in a while. Let them simmer without a lid for 15-20 minutes until done.
05 -
Boil noodles as the package says, then drain. Stir the noodles with butter and serve alongside the meatballs and gravy. Sprinkle some parsley on top before serving.
# Notes:
01 -
Adding nutmeg or allspice can give the dish a deeper, more unique taste.