Swedish Meatballs are one of those retro dishes that we’ve all heard of but if you haven’t made them at home, you definitely should! They are out of bounds delicious and you should absolutely serve them with the Lingonberry jelly that is traditional, it can be hard to find so red currant jelly is a great substitute.
Serves 4 – 6
- 2 slices of bread, white or wheat
- 1/4 cup of milk
- 1 tsp of olive oil or butter
- 1/2 of a large onion, minced
- 3 cloves of garlic, smashed and minced
- 1 lb of ground chuck
- 1 lb of ground pork
- 2 egg yolks
- 1 Tbs of Worcestershire sauce
- 1/2 tsp of allspice
- 1/4 heaping tsp of nutmeg
- 2 tsp of kosher salt
- 1 tsp of black pepper
- 1/4 cup of flour
- 3 cups of beef broth
- 1 cup of sour cream
- 1 cup of fresh parsley, chopped
- 12 oz of egg noodles
- Lingonberry or red currant jelly for serving
Start by tearing the bread into small pieces and soak in the milk for 10 minutes, then squeeze out all of the milk.In a large heavy skillet, over medium/high heat, add 1 tsp of oil or butter and saute the onions for 2-3 minutes then add in the garlic and saute for 1 more minute. Let it cool down.Then in a large bowl, combine the meats, egg yolks, bread, Worcestershire sauce, allspice, nutmeg, salt, pepper and the sauteed onions and garlic. Mix with your hands until very well combined. Roll into 2 inch balls. Heat 1 – 2 tsp of vegetable oil in your skillet and over medium/high heat cook the meatballs for 4 minutes on each side or until browned, you’ll have to work in batches so as not to overcrowd the skillet. Then remove the meatballs from the skillet to make the sauce.At this point, you should cook your egg noodles according to package directions, drizzle them with a little olive oil and keep warm.
For the sauce, add the flour to the skillet, over medium heat and stir with a wooden spoon until the flour is completely mixed with the pan juices, then whisk in the beef broth a little at a time, whisking constantly until very smooth. Now add in the sour cream and stir until well combined. Give it a taste and add salt if needed.Nestle the meatballs into the sauce and add in the parsley, spoon the sauce over the meatballs and cook over low/medium heat for 5 – 6 minutes.All done, just plate the noodles and spoon on the meatballs and sauce, serve the lingonberry or red currant preserves on the side. Delish!