For the meatballs:
½ pound (225 g) ground beef
½ pound (225 g) ground pork (or use only beef if desired)
How to do it
1. Preparation of the meatballs (approx. 10 minutes)
Mix milk and breadcrumbs and let soak for 5 minutes.
Add beef, pork, grated onions, eggs, salt, pepper, nutmeg and allspice.
Mix gently and form into 1-inch meatballs (you will get about 20-24).
Tip: This is a great place for a commercial break – your readers are interested!
2. Fry the meatballs
Heat 1 tablespoon of oil in a pan over medium heat.
Fry the meatballs in batches for about 8 minutes. Remove and set aside.
3. Prepare the creamy sauce
In the same pan, melt butter and stir in flour to make a roux. Cook for 1 minute.
Slowly add the beef broth, then add cream, Worcestershire sauce and mustard.
Simmer for about 5 minutes until the mixture thickens.
4. Combine and serve
Return the meatballs to the pan and simmer for another 5 minutes.
Place it on a bed of buttery egg noodles, sprinkle with parsley, and add a dollop of cranberry jam, if desired.
Expert tips for success
Do not mix the meat mixture for too long – this will keep the consistency light and tender.🔥Grate the onion fresh for added moisture and depth.
Prepare the meatballs in advance and freeze them—just reheat them in the sauce!
No cranberry jam? Cranberry sauce is a great alternative.
Delicious variations to try
Mushroom Lovers Sauce – Sauté the mushrooms before adding the flour.
Fresh herb boost – Mix chopped parsley or dill into the meat.
Lean version – Use ground turkey and replace the beef broth with chicken broth.
Add some spice – A pinch of cayenne pepper gives it a little zest.
Cheesy comfort – Stir grated Parmesan cheese into the pasta.
This combination of Swedish meatballs and egg noodles is more than just a meal—it’s a cozy tradition. Serve it up and savor every creamy, tender, and flavorful bite!
¼ cup (25 g) breadcrumbs or panko
¼ cup (60 ml) milk
1 small onion, finely grated
1 egg
½ tsp salt
½ tsp black pepper
¼ tsp ground nutmeg (essential for the Swedish flair)
¼ tsp allspice (optional, but traditional)
For the sauce:
3 tbsp butter
3 tbsp flour
2 cups (480 ml) beef broth
½ cup (120 ml) heavy cream or semi-skimmed cream
1 tbsp Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
To serve:
225 g egg noodles, cooked and mixed with butter
Chopped fresh parsley (for garnish)
Cranberry jam (optional, but authentic and delicious)
How to do it
Please read on
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