Swedish Meatballs with Egg Noodles
Swedish Meatballs with Egg Noodles
Ingredients
For the Meatballs
- 2 pounds ground beef
- 2 eggs
- 1 cup breadcrumbs
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 packet onion soup mix
- 1/2 teaspoon salt, or to taste
For the Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 packet au jus mix
- 2 cups beef broth
- 1 cup heavy cream
- 1/4 cup sour cream
For the Egg Noodles
- 1 pound egg noodles
- 1 tablespoon butter, to 2 tablespoons
Optional Garnish
- 1 tablespoon fresh parsley, chopped, or chives
Instructions
- 1
In a large bowl, combine the ground beef, eggs, breadcrumbs, 1/2 teaspoon black pepper, garlic powder, Worcestershire sauce, onion soup mix, and salt. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 10 min
- 2
Form the meat mixture into 1 to 1 1/2 inch meatballs.
⏱️ 15 min
- 3
Heat a large skillet over medium heat with a little oil. Once hot, add the meatballs in batches if necessary to avoid overcrowding the pan. Brown the meatballs on all sides, about 3 minutes per side.
⏱️ 10 min
- 4
Remove the browned meatballs from the skillet and set them aside on a plate. They will finish cooking later in the sauce.
⏱️ 2 min
- 5
In the same skillet (do not clean it), melt the 4 tablespoons of butter over medium heat.
⏱️ 1 min
- 6
Whisk in the 4 tablespoons of all-purpose flour and cook for 1 to 2 minutes, stirring continuously to create a roux.
⏱️ 2 min
- 7
Slowly add the 2 cups of beef broth and 1 cup of heavy cream, whisking constantly until the mixture is smooth and creamy. Stir in the packet of au jus mix.
⏱️ 3 min
- 8
Bring the sauce to a simmer and cook for 3 to 5 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 5 min
- 9
Add the browned meatballs back into the simmering sauce. Stir in the 1/4 cup of sour cream until well combined.
⏱️ 2 min
- 10
Reduce the heat to low, cover the skillet, and simmer for 15 to 20 minutes, or until the meatballs are cooked through and tender. Stir occasionally. Taste the sauce and adjust seasonings as needed.
⏱️ 20 min
- 11
While the meatballs are simmering, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente.
⏱️ 10 min
- 12
Drain the cooked egg noodles thoroughly. Return them to the pot and toss with 1 to 2 tablespoons of butter until melted and evenly coated.
⏱️ 2 min
- 13
To serve, pile the buttered egg noodles onto individual plates. Top generously with the Swedish meatballs and plenty of the creamy sauce. Garnish with fresh chopped parsley or chives, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Swedish Meatballs with Egg Noodles
For the Meatballs
- 2 pounds ground beef
- 2 eggs
- 1 cup breadcrumbs
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 packet onion soup mix
- 1/2 teaspoon salt, or to taste
For the Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 packet au jus mix
- 2 cups beef broth
- 1 cup heavy cream
- 1/4 cup sour cream
For the Egg Noodles
- 1 pound egg noodles
- 1 tablespoon butter, to 2 tablespoons
Optional Garnish
- 1 tablespoon fresh parsley, chopped, or chives
Instructions
- 1
In a large bowl, combine the ground beef, eggs, breadcrumbs, 1/2 teaspoon black pepper, garlic powder, Worcestershire sauce, onion soup mix, and salt. Mix thoroughly by hand until all ingredients are well incorporated.
⏱️ 10 min - 2
Form the meat mixture into 1 to 1 1/2 inch meatballs.
⏱️ 15 min - 3
Heat a large skillet over medium heat with a little oil. Once hot, add the meatballs in batches if necessary to avoid overcrowding the pan. Brown the meatballs on all sides, about 3 minutes per side.
⏱️ 10 min - 4
Remove the browned meatballs from the skillet and set them aside on a plate. They will finish cooking later in the sauce.
⏱️ 2 min - 5
In the same skillet (do not clean it), melt the 4 tablespoons of butter over medium heat.
⏱️ 1 min - 6
Whisk in the 4 tablespoons of all-purpose flour and cook for 1 to 2 minutes, stirring continuously to create a roux.
⏱️ 2 min - 7
Slowly add the 2 cups of beef broth and 1 cup of heavy cream, whisking constantly until the mixture is smooth and creamy. Stir in the packet of au jus mix.
⏱️ 3 min - 8
Bring the sauce to a simmer and cook for 3 to 5 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 5 min - 9
Add the browned meatballs back into the simmering sauce. Stir in the 1/4 cup of sour cream until well combined.
⏱️ 2 min - 10
Reduce the heat to low, cover the skillet, and simmer for 15 to 20 minutes, or until the meatballs are cooked through and tender. Stir occasionally. Taste the sauce and adjust seasonings as needed.
⏱️ 20 min - 11
While the meatballs are simmering, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente.
⏱️ 10 min - 12
Drain the cooked egg noodles thoroughly. Return them to the pot and toss with 1 to 2 tablespoons of butter until melted and evenly coated.
⏱️ 2 min - 13
To serve, pile the buttered egg noodles onto individual plates. Top generously with the Swedish meatballs and plenty of the creamy sauce. Garnish with fresh chopped parsley or chives, if desired.
⏱️ 3 min