1. Prepare the Meatballs (About 10 Minutes)
Combine milk and breadcrumbs; let them soak for 5 minutes.
Add the beef, pork, grated onion, egg, salt, pepper, nutmeg, and allspice.
Gently mix and form into 1-inch meatballs (you’ll get around 20–24).
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2. Sear the Meatballs
Heat 1 tbsp oil in a skillet over medium heat.
Brown the meatballs in batches for about 8 minutes. Remove and set aside.
3. Make the Creamy Gravy
In the same skillet, melt butter and whisk in flour to make a roux. Cook for 1 minute.
Slowly pour in the beef broth, then add cream, Worcestershire sauce, and mustard.
Simmer until thickened, about 5 minutes.
4. Combine and Serve
Add meatballs back to the skillet and simmer for another 5 minutes.
Spoon over a bed of buttery egg noodles, sprinkle with parsley, and add a dollop of lingonberry jam if desired.
Expert Tips for Success
. Don’t overmix the meat mixture—it keeps the texture light and tender.
. Grate the onion fresh for extra moisture and depth.
. Make ahead and freeze the meatballs—just reheat in the sauce!
. No lingonberry jam? Cranberry sauce is a great alternative.
Tasty Twists to Try
. Mushroom Lover’s Gravy – Sauté mushrooms before adding the flour.
. Fresh Herb Boost – Mix in chopped parsley or dill with the meat.
. Lean Version – Use ground turkey and swap beef broth for chicken broth.
. Add Some Heat – A pinch of cayenne gives it a little kick.
. Cheesy Comfort – Stir in grated Parmesan with the noodles.
This Swedish Meatballs and Egg Noodles combo is more than a meal—it’s a cozy tradition in the making. Serve it up and savor every creamy, tender, flavor-packed bite!
