Instructions:
Step 1
Sauté finely chopped onion in olive oil until soft.
Step 2
Soak bread slice in milk until soft, then squeeze out excess milk.
Step 3
Mix ground beef, ground pork, soaked bread, eggs, sautéed onion, bread crumbs, salt, pepper, nutmeg, and cloves.
Step 4
Form into 1½ to 2-inch meatballs.
Step 5
Broil meatballs for 15 minutes or brown in batches in the Instant Dutch Oven.
Step 6
Melt butter in the Dutch Oven.
Step 7
Stir in flour to make a roux, then add sour cream and beef broth gradually, whisking to combine.
Step 8
Season with salt, pepper, and parsley.
Step 9
Add browned meatballs and uncooked egg noodles to the gravy.
Step 10
Cover and cook until noodles are tender and meatballs are cooked through (20-25 minutes).
Step 11
Serve hot, garnished with additional parsley if desired.
Quick Tips for Perfect Swedish Meatballs with Egg Noodles
Meat Blend: Use 80/20 ground beef and pork for juicy meatballs.
Onions: Finely chop and sauté onions for better texture and flavor.
Bread Soaking: Soak bread in milk until soft, then squeeze out excess milk.
Meatball Size: Shape meatballs evenly (1½ to 2 inches) for consistent cooking.
Browning: Brown meatballs in batches to avoid steaming.
Gravy: Gradually whisk in beef broth to keep the gravy smooth.
Noodles: Add uncooked noodles directly into the gravy for best flavor absorption.
Simmering: Cook with the lid on to keep the dish moist and prevent drying out.
Garnish: Top with fresh parsley before serving for a burst of color and flavor.
Storage: Store leftovers in the fridge for up to 3 days; reheat gently.
Nutritional Information (Per Serving)
Serving Size: Approximately 1 cup of meatballs with egg noodles
Calories: 600-700 kcal.
Total Fat: 35-40 g.
Saturated Fat: 15-20 g.
Cholesterol: 150-200 mg.
Sodium: 800-1000 mg.
Total Carbohydrates: 40-50 g.
Dietary Fiber: 2-4 g.
Sugars: 5-8 g.
Protein: 30-35 g.
Vitamins & Minerals:
Vitamin A: 5-10% DV.
Vitamin C: 2-5% DV.
Calcium: 8-12% DV.
Iron: 15-20% DV.