This is another one of Nance’s recipes that is a crowd-pleaser! She doesn’t make these meatballs often, but when she does… they go fast!
You can serve these meatballs a number of different ways: as an appetizer with a toothpick, as an entree over egg noodles or mashed potatoes, or even on a sub.
My personal favorite is as a main dish with noodles, sort of like a stroganoff…you could even add mushrooms to make it more of an authentic stroganoff. I made these the other night and all the kids ate them with buttered egg noodles and a dash of parmesan cheese.
The key is to refrigerate the meat before forming the balls, for at least 30 minutes, but overnight is best. Make these early in the am before work and school or before you go to bed. They make great leftovers as well.
*Tip: if you finish the meatballs and you’re not ready to serve them yet, you can put them in a crockpot with the sauce on “warm”, they will keep for a couple hours, but will begin to dry out if left any longer than that.
SWEDISH MEATBALLS WITH EGG NOODLES
PREP TIME: 20 MINUTES, MARINATE FOR AN HOUR
COOK TIME: 1 HOUR
- ¼ cup butter
- ¼ cup finely chopped onion
- 3 large eggs
- 1 ⅓ cups whole milk
- 1 pound Ground Beef
- 1 pound Italian Sausage
- 1 ½ teaspoons allspice
- ½ teaspoon nutmeg
- ½ tablespoon salt
- 2 cups breadcrumbs
- ½ cup melted butter
- 1 tablespoon Better than Bullion Roasted Beef Base
- 1 cup boiling water
- 4 tablespoons flour
- 2 cups heavy whipping cream
- ½ cup beef broth
- 1 ½ teaspoon salt
- ground pepper
- fresh parmesan cheese for garnish
- Melt the ¼ cup butter in a skillet over moderately low heat, add onion and cook over low heat until tender, set aside
- Whisk eggs and whole milk together in a mixing bowl, set aside
- In a larger mixing bowl combine both meats, cooked onions, egg-milk mixture, allspice, nutmeg, breadcrumbs, salt, mix until combined and cover with saran wrap. Put in fridge to set for at least 30 minutes, or overnight
- Heat oven to 350°, line baking sheets with parchment paper
- Pour ¼ cup melted butter on both baking sheets and form the meatballs (about ¾ inch), bake for 30 minutes
- When timer goes off, turn meatballs and increase oven temperature to 400° and bake for an additional 20-25 minutes, turning the meatballs occasionally, until golden brown
- Boiling one cup of water in a small sauce pan and add better than bullion beef to water, mixing until combined
- In a large skillet or very large sauce pan, combine bullion mix, ½ cup melted butter, beef broth, whipping cream, flour and stir slowly over medium heat until the sauce thickens
- Add meatballs to sauce, or you can place meatballs and sauce in a crockpot (and keep on warm if you’re not ready to serve yet) you can also place in a large serving bowl, stirring until combined, it will be a bit soupy but that’s what you want!
- Serve meatballs and sauce over egg noodles or mashed potatoes with your family’s favorite vegetable on the side
- Garnish with some fresh parmesan cheese, Enjoy!