Swedish Meatballs with Egg Noodles
Tender allspice-seasoned mini meatballs are baked to perfection and smothered in a rich, homemade dill cream sauce. Served over buttery egg noodles, this easy retro comfort food is budget-friendly and full of cozy flavor.
Equipment
- square baking dish (well greased)
- small cookie scoop
- small suacepan with lid
- small frying pan
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Ingredients
Swedish Meatballs (makes approx. 30 mini meatballs)
- ¼ cup onion finely chopped
- 1 tablespoon butter at room temperature
- ¼ cup panko bread crumbs
- 1 egg beaten
- 1 teaspoon salt
- ¼ teaspoon allspice
- ¼ teaspoon pepper
- 1 pound lean ground beef
Dill Sauce (makes about 2 ¼ cups sauce)
- 2 tablespoons butter at room temperature
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- 1 ½ cups 2% milk at room temperature to prevent curdling
- 1 cup reduced fat sour cream at room temperature to prevent curdling
- 2 tablespoons fresh dill finely chopped
Buttered Egg Noodles
- 16 oz wide egg noodles cooked to al dente according to package directions
- 4 tablespoon butter (½ stick) at room temperature
Instructions
Meatballs:
- Sautée the onion and butter in a small frying pan until tender.
- In a large mixing bowl, combine the bread crumbs, egg, salt, allspice and pepper; beat well.
- Stir in meat and onion; mix well--but DO NOT OVERMIX!
- Lightly grease an 8x8 baking dish or shallow pan. Then use a melon baller/cookie scoop to form meatballs. Place meatballs in the prepared dish.
- Cover the baking dish/pan with plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 350 degrees. Take the meatball baking dish out of the fridge while oven preheats. Remove plastic wrap and bake the meatballs in the preheated oven for 20 minutes.
Dill Sauce:
- Dice the dill. Set aside for last step.
- In a small pan, melt the butter over low heat.
- Blend in the flour, salt and dry mustard. Then raise the heat to medium.
- Add the milk; cook and stir constantly until thickened.
- Reduce heat back to low and stir in sour cream and dill. Keep warm unitl ready to serve.
Egg Noodles:
- Cook according to package directions for al dente. Drain promptly. Add 4 tablespoon butter, cover, and allow to melt; stir before serving.
Serving:
- Place buttered noodles on serving plates. Top with desired amount of meatballs. Drizzle dill gravy sauce on top.
Storage and Reheating:
- Store cooked meatballs and dill sauce together in an airtight container; refrigerate and enjoy within 3-5 days. Reheat meatballs and sauce together in a covered dish at 300 degrees for 15-20 minutes. Store any leftover noodles separately and reheat on stove over low heat with a small pat of butter.
Notes
The more you handle the meat in shaping it, the less tender your Swedish meatballs will be. It's also helpful to chill the formed meatballs before baking them, which ensures they hold their shape and stay ultra-juicy in the oven!
The best time to make the dill gravy sauce is while the meatballs are baking. This is also when you should boil the egg noodles. Cooking the egg noodles to al dente and then draining them promptly ensures that they won't get too soggy or fall apart when mixed with the sauce.
You may choose to freeze the leftover meatballs if they weren't in the sauce. Wrap them well in freezer-safe packaging and store for up to 3 months. Defrost overnight in the fridge; reheat covered in 300 degree oven for 15-20 minutes.
You can also freeze the meatballs before baking them. Store in your freezer for up to 3 months, defrost overnight in the fridge; then bake at 350 degrees for 20 minutes.
Nutrition
Calories: 629kcalCarbohydrates: 65gProtein: 32gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 191mgSodium: 841mgPotassium: 646mgFiber: 3gSugar: 5gVitamin A: 692IUVitamin C: 1mgCalcium: 175mgIron: 4mg
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