There is no dish more cozy and comforting than tender Swedish Meatballs and noodles. This is my son Hunter's Favorite Baked Swedish Meatballs & Noodles - a recipe that he requests weekly, in my household, and one that I have absolutely perfected! These meatballs are a better-for-you recipe inspired by the IKEA café classic recipe, and comes together with the creamiest, most delicious sauce. Your family is going to love it!
Ingredients
For the Meatballs:
- 1 Pound Ground Beef
- ¾ Pound Ground Pork
- ½ Cup Italian Parsley finely chopped
- 1 Yellow Onion grated
- ½ Teaspoon Nutmeg
- 1 Teaspoon Allspice
- 5 Cloves Garlic mashed
- 1 Cup Panko Breadcrumbs
- 2 Eggs
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 3 Tablespoons Olive Oil
For the Sauce:
- 5 Tablespoons Unsalted Butter
- ½ Cup All-Purpose Flour
- 4 Cups Beef Broth I am using Kettle & Fire beef bone broth for added protein and flavor!
- 2 Teaspoons Dijon Mustard
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Allspice
- 1 ¼ Cups Heavy Cream
For Serving:
- Egg Noodles
- Parsley chopped
Instructions
- To make these meatballs, start by preheating your oven to 400ºF.
- Next, grease a large baking sheet with cooking spray and set aside.
- Then, add all of the meatball ingredients to a bowl and use your hands to work them together, until they're fully combined.
- Use a cookie scoop and scoop out some of the meat, forming it into a 2-inch meatball. Repeat until all of the meat has been formed into meatballs, and line them up on the baking sheet. You should get approximately 28-30 small meatballs.
- Transfer the tray to the oven and bake the meatballs for 15-20 minutes, or until they are browned and cooked through.
- While the meatballs are baking, prepare the sauce.
- Heat a large skillet, on the stove, over medium heat, and add in the butter. Once the butter is melted and bubbling, add the flour and whisk until there are no clumps.
- Then, add in the beef broth, dijon mustard, kosher salt, nutmeg, allspice and heavy cream, and continue to whisk until the sauce is smooth.
- Once the meatballs are done, remove them from the oven and add them to the pan with the sauce.
- Then, place the cover on the pan and allow the meatballs to cook for 10 minutes.
- While they're cooking, prepare the egg noodles according to the package instructions.
- Once the noodles are done, drain the water from them and coat them well, with butter.
- Finally, transfer the meatballs and sauce to the noodles, then garnish with chopped parsley.
- Once they're done, serve and enjoy!
Calories: 763kcal | Carbohydrates: 20g | Protein: 29g | Fat: 63g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 1952mg | Potassium: 611mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1453IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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