Ingredients:
- 1 package egg noodles
for the meatballs:
- 2 lbs. ground beef
- 5 cloves of garlic, minced
- 1/3 cup diced onion
- 2 eggs
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1/4 cup panko bread crumbs
- 3 tbsps. chopped fresh parsley
- olive oil
for the sauce:
- 4 tbsp. butter
- 1/4 cup + 2 tbsp. all-purpose flour
- 1 32oz container beef broth
- 2 cups milk or heavy cream
- 1 tbsp. Worcestershire sauce
- 2 tsp. salt
- 1 tsp. fresh ground black pepper
- 3 tbsps. chopped fresh parsley, for garnish (optional)
Preparation:
for the meatballs:
Mix together all ingredients for the meatballs; set aside. Using a 2 inch cookie scoop, roll out meatballs and line on a baking sheet. Once the meatballs have been made, heat a large skillet over medium heat. Drizzle olive oil over the skillet so that it’s lightly coated to prevent the meatballs from sticking. Once the oil has heated, add the meatballs & turn every couple of minutes to ensure browning on all sides. Cook for approximately 10 minutes and transfer the meatballs to a plate lined with paper towels.
for the sauce:
Reduce the heat on the skillet to medium-low heat. Melt butter and whisk in flour until it has turned golden brown. Slowly whisk in beef broth and cook until thickened, then add in milk or cream, Worcestershire sauce, salt & pepper. Continue to stir until well-combined. Add meatballs back into the skillet, turning to coat well.
Prepare the egg noodles according to package instruction. Drain and top with meatballs and sauce. Garnish with fresh parsley, if desired.
Adapted slightly from: https://addapinch.com/swedish-meatballs-recipe/
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