Creamy, velvety sauce with tender swedish meatballs, served over a big ole’ bowl of egg noodles? I mean sign.me.up.
If you’ve been craving Ikea’s famous Swedish meatballs and wondered how easy they are to make on your own, I’ll tell you right now: crazy easy.
I love this dish because it’s a simple sheet pan dinner that cooks partway on the stove, but it’s made with simple ingredients you probably already have on hand.
No sourcing wild ingredients to get dinner on the table tonight!
This is also one of my favorite types of dinners: one that is even better the next day.
Seriously, if a meal can be a great dinner one night and an even better lunch the next, then it’s a winner dinner in my book.
The meatballs are made with a combo of ground pork, but you can also use ground beef or a mixture of the two.
They’re tender from the addition of milk and breadcrumbs but flavored with pops of garlic and dried herbs.
The sauce is a rich roux-based gravy that’s topped off with a spoonful of sour cream, stirred in at the end. The sour cream is what does it for me- it gives the sauce that velvety texture and adds a richness you don’t get from a plain gravy.
We like to serve these Swedish Meatballs and their sauce on top of egg noodles, but if you’re ready to double down on the comfort, mashed potatoes work great, too!
If you plan on freezing this, store the sauce separately from the meatballs. The dairy can separate from the rest of the sauce in the thawing and reheating, but stirring the sauce as it reheats will help bind the ingredients back together again. That’s easier to do if you’re able to thaw separately, so just be aware of that if this is a dinnertime meal prep item for you!
So the next time you’re out here buying minimalist Swedish furniture, feel free to forgo the cafe at the end of your trip. You’ve got an even easier version to make at home!
Swedish Meatballs with Egg Noodles
Ingredients
For the meatballs:
- ½ cup unseasoned breadcrumbs
- ¼ cup whole milk
- 1 yellow onion peeled and roughly chopped
- 2 garlic clove peeled
- 1 pound ground pork
- 1 pound ground beef
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 egg yolk 1 whole egg
For the sauce:
- ½ cup butter
- ½ cup all-purpose white flour
- 2 cup beef broth
- ½ cup sour cream
Instructions
Prep Ahead:
- Make and roll the meatballs, then transfer to a freezer to freeze until they can be transferred to a resealable bag or container.
- Make the sauce, except for the sour cream. Once cool enough to handle, transfer to a bag or container.
- Chop the broccoli and transfer to a resealable bag or container.
- Slice the garlic and store in a resealable bag or container.
- All prepped ingredients will store in the fridge for up to 4 days, or in the freezer for 3 months.
Prepare From Prepped:
- Preheat the oven to 350*F and line a sheet pan with parchment paper or foil.
- Place the meatballs on the sheet pan, leaving about an inch between each meatball.
- If meatballs are frozen: Bake 18-22 minutes, or until the meatballs are cooked through and beginning to brown.
- If meatballs are not frozen: Bake 13-15 minutes, or until the meatballs are cooked through and beginning to brown.
- Het 2 tablespoons olive oil in a saute pan over medium heat until shimmering, then add the broccoli.
- Cook, stirring occasionally, until the broccoli has begun to soften and brown.
- Add the garlic and broth and stir to coat, then turn the heat to low.
- Place a tight-fitting lid on the pan and cook, stirring occasionally, for about 8-10 minutes or until the broccoli and garlic are soft and the liquid has dissolved.
- Bring a pot of salted water to a boil and add the egg noodles. Cook until al dente, then drain.
- Heat the sauce in a wide saucepan on low heat, stirring occasionally, until simmering.
- Remove the sauce from the heat and stir in the sour cream.
- Serve the meatballs on the egg noodles with sauce spooned on top, and the garlic broccoli on the side.
Make From Fresh:
- Make the meatballs: Preheat the oven to 350*F and line a sheet pan with parchment paper or foil.
- Combine in a food processor the breadcrumbs, milk, onion, garlic, pork, beef, nutmeg, and allspice, yolks and egg.
- Process until all ingredients are combined and smooth.
- Roll balls in even 1-2” sizes and transfer to the sheet pan, leaving about 1 inch between each meatball.
- Bake the meatballs for 15-18 minutes or until cooked through and lightly browned.
Make the broccoli: Heat the olive oil in a large saute pan over medium heat until shimmering.
- Break the broccoli into florets and discard the stems. Add the broccoli to the saute pan, tossing to coat with the oil.
- Cook the broccoli 5-8 minutes, stirring occasionally, until the broccoli starts to soften and brown.
- Slice each garlic clove in half.
- Add the garlic and chicken broth and turn the heat to low.
- Place a tight-fitting lid on the pan and cook, stirring occasionally, for about 8-10 minutes or until the broccoli and garlic are soft and the liquid has dissolved.
Make the sauce: Melt the butter over medium heat.
- Stir in the flour whisking until combined, and let cook, stirring occasionally until the mixture has lightly browned.
- Slowly add the beef broth, whisking until smooth and no lumps remain.
- Remove from heat and stir in the sour cream until smooth.
- While the sauce is cooking, boil the egg noodles in salted water until al dente, then drain.
- Serve the meatballs on top of the egg noodles with the sauce spooned on top, and the garlic broccoli on the side.
Notes
Salsa Verde Chicken Bake
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