Good things take time, and this recipe is definitely worth the wait. Delicious, saucy Swedish Meatballs served on top of rich egg noodles, sprinkled with fresh parsley and a dollop of tart jelly on the side.
Swedish Meatballs & Egg Noodles
- Preheat oven to 450 degrees. Line a sheet pan with foil and/or parchment paper. I used both for easier clean-up. Set aside.
- In a large bowl using your hands mix together sausage, bread crumbs, 1/2 cup of the milk, eggs, garlic, salt and pepper to taste and allspice. Use a rounded 1 tablespoon measure to scoop mixture, using your hands to roll into meatballs. You’ll have around 42-48 meatballs.
- Bake on the prepared sheet pan until golden brown and cooked throughout for about 12-15 minutes. Turn pan halfway through the cook time. Remove pan from oven.
- While meatballs are cooking, make the sauce. In a large skillet or saucepan, melt the butter over medium high heat. Add the flour and cook for about 1 minute while whisking. Slowly whisk in the remaining 1 cup milk and the broth. Bring to a boil, reduce heat and simmer until sauce has slightly thickened. Whisk in salt and black pepper to taste.
- To the pan of sauce add the meatballs and gently toss to combine.
Swedish Meatballs have become world-famous since Ikea stores opened in the United States. They are a staple of Swedish cooking. The addition of allspice is one of the things that gives Swedish meatballs their own special flavor. Served traditionally with a dollop of lingonberry jelly, which is hard to find in most American supermarkets, so we used red currant. Others work well also. This is a wonderful meal for the family or a gathering of friends.
2 lbs Swaggerty’s Farm Bulk Sausage, Mild
3 cups Panko or Japanese bread-crumbs
1 1/2 cups milk, divided
2 large eggs, lightly beaten
3 cloves garlic, minced
Kosher salt and ground black pepper
1 teaspoon ground allspice
3 tablespoon butter
1/3 cup all purpose flour
3 cups beef broth
One 12 oz package wide Egg Noodles, cooked al dente
Fresh chopped parsley, garnish
Optional for serving: red currant, tart cherry jelly, or grape jelly