A traditional Swedish dish featuring beef and pork meatballs in a creamy sauce served over egg noodles.
Ingredients
Scale:
1 pound ground beef
1 pound ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon allspice
1/4 teaspoon nutmeg
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tablespoon soy sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
12 ounces egg noodles
Salt for boiling water
Fresh parsley, chopped
Lingonberry sauce
Instructions
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, allspice, and nutmeg. Mix until well combined but do not overwork the meat.
Shape the mixture into small, uniform meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs for 20 minutes or until they are golden brown and cooked through.
While the meatballs are baking, cook the egg noodles according to the package instructions with salted boiling water. Drain and set aside.
To prepare the creamy meatball sauce, melt butter in a large skillet over medium heat. Stir in the flour and cook for about 2 minutes until it forms a golden roux.
Gradually whisk in the beef broth. Bring the mixture to a simmer and cook until it begins to thicken, about 5-7 minutes.
Stir in the heavy cream, soy sauce, and Dijon mustard. Season with salt and pepper.
Add the baked meatballs to the sauce, gently stirring to coat them evenly. Simmer for an additional 5 minutes.
Serve the meatballs over the cooked egg noodles. Garnish with chopped parsley and a dollop of lingonberry sauce, if desired.
