the rest of I want an introduction swedish meatballs served with egg noodles

Swedish meatballs are a beloved classic dish, known for their tender texture and rich, savory flavors.

Made from a blend of ground beef and pork, these bite-sized meatballs are seasoned with warm spices like allspice and nutmeg, which give them their distinctive taste.

After being browned to perfection, they are typically simmered in a creamy gravy made with beef broth, heavy cream, and a touch of mustard or Worcestershire sauce.

When served with buttery egg noodles, the soft and flavorful noodles perfectly complement the rich, velvety sauce, creating a hearty and comforting meal.

Often accompanied by lingonberry jam and fresh parsley for a touch of sweetness and color, Swedish meatballs with egg noodles offer a satisfying blend of textures and flavors—perfect for any occasion.

- Ingredients

Meatball Ingredients

1 pound ground beef (80/20 mixture)

1 pound ground pork

1 onion, finely diced

1 teaspoon olive oil (for sautéing)

1 slice bread

¼ cup milk

2 eggs

½ cup bread crumbs

1 teaspoon salt

1 ½ teaspoons pepper

1 teaspoon nutmeg

½ teaspoon cloves (may substitute with allspice)

Gravy Ingredients :

4 Tablespoons butter

⅓ cup flour

⅓ cup sour cream

4 cups beef broth (unsalted)

½ teaspoon salt

½ teaspoon pepper

2 Tablespoons parsley (can use fresh or dried)

4 cups egg noodles (uncooked)

Equipment You Might Need

Instant Precision Dutch Oven

Large Mixing Bowl

Silicone-Coated Whisk

Wooden Spatula

Meatball Maker

- Preparation

Prepare the Onions:

Finely dice the onion.

Sauté in a small pan or the Instant Dutch Oven with the olive oil until softened and translucent.

Soak the Bread:

Soak the slice of bread in the milk until fully absorbed.

Mix Meatball Ingredients:

In a large mixing bowl, combine the ground pork, ground beef, eggs, milk-soaked bread, onions, bread crumbs, salt, pepper, nutmeg, and cloves.

Mix until well combined.

Form Meatballs:

Form into 1 ½- to 2-inch meatballs. This recipe makes about 24 meatballs of this size. For smaller meatballs, make them 1-inch.

Brown the Meatballs:

Brown the meatballs in the oven on broil for about 15 minutes. Alternatively, sauté them in the Instant Dutch Oven in batches until all are browned.

Prepare the Gravy:

Preheat the Instant Dutch Oven to sauté.

Melt the butter.

Add the flour and whisk to combine, forming a roux. Cook for a couple of minutes to eliminate any “doughy” taste.

Add the sour cream and whisk quickly to combine.

Add the beef broth, one cup at a time, whisking to combine with the flour-sour cream mixture.

Combine and Cook:

Add the remaining salt, pepper, and parsley to the liquid.

Return the meatballs to the Instant Precision Dutch Oven.

Add the uncooked egg noodles.

Cook the Dish:

Cover and cook according to the Instant Dutch Oven’s instructions until the meatballs are cooked through and the noodles are tender.

Enjoy!

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