Prep time: 30 mins | Cook time: 40 mins | Serves: 6
These Swedish Meatballs are mouthwatering. The taste is superb with the most amazing aroma from the sweet smell of onions caramelizing. My favourite and go-to for potlucks and weeknight dinner served over egg noodles!
Ingredients
2 large eggs, lightly beaten
1 medium onion, chopped
1 tsp coarsely ground pepper
3/4 tsp salt
3/4 c. seasoned bread crumbs
2 lbs ground beef
1/3 c. minced fresh parsley
GRAVY:
2-3/4 c. 2% milk
1/2 c. all-purpose flour
1 tbsp Worcestershire sauce
2 cans (10-1/2 oz. each) condensed beef consomme, undiluted
Optional: 1/4 tsp each ground allspice and ground nutmeg
1 teaspoon coarsely ground pepper
3/4 tsp salt
NOODLES:
1/4 c. butter, cubed
1/4 c. minced fresh parsley
1 package (16 oz.) egg noodles
How to make Swedish Meatballs
Step 1: Place the seasoned bread crumbs, onion, eggs, fresh parsley, coarsely ground pepper, and salt in a large bowl. Mix well, then add the beef. Lightly mix everything. Form the mixture into about 1 1/2-inch meatball.
Step 2: Cook the meatballs in batches in a large skillet over medium heat until no longer pink. Transfer the cooked meatballs to paper towels to drain using a slotted spoon. Reserve the drippings.
Step 3: To make the gravy, stir the flour into the drippings and cook on medium-high heat until the mixture is light brown. Slowly stir in the milk until smooth, then whisk in the consomme, Worcestershire sauce, pepper, salt, and allspice and nutmeg. Bring everything to a boil over medium-high heat and cook for approximately 2 minutes until the sauce has thickened.
Step 4: Adjust the heat to medium-low and return the meatballs to the pan. Continue to cook until the meatballs are completely cooked, stirring often. This takes another 15 to 20 minutes more.
Step 5: In the meantime, cook the noodles following the package directions. Drain when done and toss the noodles with the butter. Serve the noodles with the meatball mixture garnished with some parsley. Enjoy!
Nutrition Facts:
6 meatballs with 1-3/4 cups noodles and about 1/3 cup gravy: 837 calories, 33g fat (14g saturated fat), 256mg cholesterol, 1744mg sodium, 82g carbohydrate (10g sugars, 4g fibre), 50g protein.
Ingredients
- 2 large eggs, lightly beaten
- 1 medium onion, chopped
- 1 tsp coarsely ground pepper
- 3/4 tsp salt
- 3/4 c. seasoned bread crumbs
- 2 lbs ground beef
- 1/3 c. minced fresh parsley
- GRAVY:
- 2-3/4 c. 2% milk
- 1/2 c. all-purpose flour
- 1 tbsp Worcestershire sauce
- 2 cans (10-1/2 oz. each) condensed beef consomme, undiluted
- Optional: 1/4 tsp each ground allspice and ground nutmeg
- 1 teaspoon coarsely ground pepper
- 3/4 tsp salt
- NOODLES:
- 1/4 c. butter, cubed
- 1/4 c. minced fresh parsley
- 1 package (16 oz.) egg noodles
Instructions
Step 1: Place the seasoned bread crumbs, onion, eggs, fresh parsley, coarsely ground pepper, and salt in a large bowl. Mix well, then add the beef. Lightly mix everything. Form the mixture into about 1 1/2-inch meatball.
Step 2: Cook the meatballs in batches in a large skillet over medium heat until no longer pink. Transfer the cooked meatballs to paper towels to drain using a slotted spoon. Reserve the drippings.
Step 3: To make the gravy, stir the flour into the drippings and cook on medium-high heat until the mixture is light brown. Slowly stir in the milk until smooth, then whisk in the consomme, Worcestershire sauce, pepper, salt, and allspice and nutmeg. Bring everything to a boil over medium-high heat and cook for approximately 2 minutes until the sauce has thickened.
Step 4: Adjust the heat to medium-low and return the meatballs to the pan. Continue to cook until the meatballs are completely cooked, stirring often. This takes another 15 to 20 minutes more.
Step 5: In the meantime, cook the noodles following the package directions. Drain when done and toss the noodles with the butter. Serve the noodles with the meatball mixture garnished with some parsley. Enjoy!
