Swedish Meatballs and Noodles

Swedish meatballs and noodles is a cozy stovetop dinner with tender meatballs in a creamy, savory gravy. It’s a comforting family meal that comes together in about 40 minutes.

Course dinner, Entree

Cuisine beef, dinner, Easy, Family

Diet Low Salt

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 282kcal

Author Jessy Freimann

Equipment

Ingredients

1 pound ground beef 90/10
½ cup plain bread crumbs
1 ½ teaspoon kosher salt divided
½ teaspoon ground black pepper divided
1 large egg
¼ teaspoon nutmeg + ⅛ teaspoon
2 Tablespoons avocado oil or other neutral oil
1 cup onion chopped
2 Tablespoons Flour
¼ teaspoon Poultry seasoning to taste
3 cups beef broth
¼ cup sour cream mixed with a splash of water

Instructions

Mix the ground beef, bread crumbs, 1 teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon nutmeg together and form 15 meatballs that are around the size of golf balls.
Heat over medium high avocado oil in a large skillet and add meatballs. Brown on all sides. Remove from the pan when each meatball is browned.
Add onions and sauté to soften about 3 minutes. Stir in flour, remaining salt, remaining peppers, ⅛ teaspoon nutmeg, and poultry seasoning until no lumps remain. Cook 2 minutes.
Stir in beef broth and return meatballs to the pan. Bring to a boil and reduce the heat to medium low. Simmer for 10 minutes stirring periodically.
Once the meatballs are cooked through, turn off the heat and stir in the sour cream mixture.
Serve immediately over egg noodles or potatoes.

Video

Notes

Mix the meatball mixture gently. Overworking the meat can make the meatballs tough, so mix just until everything comes together.
Brown the meatballs well. Letting them develop a little color in the pan adds flavor and helps them hold their shape when simmering in the sauce.
Cook the flour for a minute or two. This helps remove the raw flour taste and gives the gravy a smoother texture.
Thin the sour cream first. Mixing it with a splash of cold water helps it blend smoothly into the sauce without curdling.
Ingredients to prep ahead- You can mix and shape the meatballs a few hours ahead of time and keep them covered in the refrigerator until ready to cook.
Leftovers and storage- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

Nutrition