- In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, chopped onion, egg, salt, pepper, and garlic powder. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- In a large skillet, heat butter over medium heat. Add meatballs in batches and brown on all sides, about 5–7 minutes. Remove meatballs and set aside.
- In the same skillet, sprinkle flour over the drippings and stir to make a roux. Cook for 1–2 minutes.
- Slowly whisk in beef broth and bring to a simmer. Add heavy cream, Worcestershire sauce, and Dijon mustard. Stir until the sauce thickens slightly.
- Return meatballs to the sauce and simmer for 5–10 minutes, ensuring they are cooked through.
- Serve meatballs and sauce over cooked egg noodles, garnished with fresh parsley.
Serving and Storage
– Serve hot with a side of steamed vegetables or a simple salad.
– Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Tips
- Use a mix of beef and pork for the juiciest meatballs.
- Don’t overcrowd the pan when browning meatballs; this ensures even cooking and better color.
- For richer flavor, add a pinch of nutmeg or allspice to the meatball mixture.
Variations
- Mini Swedish Meatballs: Make smaller meatballs for appetizers or party trays.
- Mushroom Sauce: Add sautéed mushrooms to the gravy for extra depth.
- Low-Carb Option: Serve over zucchini noodles or cauliflower mash instead of egg noodles.
Conclusion
Swedish meatballs over egg noodles combine rich flavors, creamy sauce, and tender meatballs for the ultimate comfort food. Simple to prepare and endlessly satisfying, this dish is sure to become a favorite in your home.
