Swedish Meatballs with Noodles
Description
A creamy sauce with hints of allspice coats homemade Swedish meatballs and egg noodles in a dinner that's perfect for serving on cold winter nights.
Ingredients
•
1/2 pound ground beef
•
1/2 pound ground pork
•
1 1/2 cups Italian-seasoned bread crumbs
•
3/4 cup milk, divided
•
1 large egg, slightly beaten
•
1 clove garlic, minced
•
1 1/2 teaspoons salt
•
1/2 teaspoon ground black pepper
•
1/8 teaspoon ground allspice
•
2 tablespoons salted butter
•
3 tablespoons all-purpose flour
•
1 1/2 cups low-sodium beef broth
•
1 dash Worcestershire sauce, or to taste
•
1 (16 ounce) package egg noodles
•
1 tablespoon chopped fresh parsley, or to taste
Directions
1
Preheat the oven to 475 degrees F (245 degrees C).
2
Combine ground beef and pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
3
Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheet halfway through. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
4
While meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour; cook, whisking constantly, for about 1 minute, being careful not to burn or brown flour. Gradually whisk in broth and remaining 1/4 cup milk; bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Stir in Worcestershire sauce and remove sauce from heat.
5
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
6
While noodles are cooking, drain any grease from meatballs. Add meatballs to sauce; toss gently to coat. Place over low heat to keep warm. Add milk or water to thin sauce if too thick.
7
Drain egg noodles and serve hot topped with sauce, meatballs, and parsley.