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Swedish meatballs in creamy gravy served over egg noodles.
Andrew Fowler

Swedish Meatballs in Sour Cream Gravy

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Prep Time 35 minutes
Cook Time 5 hours
Total Time 5 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 90-percent lean ground beef
  • 1 lb ground pork
  • 1 cup plain dry breadcrumbs
  • 1/2 cup whole milk
  • 1 large egg
  • 1/2 cup finely diced yellow onion
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground allspice
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 4 cups low-sodium beef broth
  • 1/4 cup all-purpose flour
  • 1 cup sour cream
  • 12 oz egg noodles

Method
 

  1. Soak the breadcrumbs in the milk for 5 minutes, then mix with the beef, pork, egg, onion, salt, allspice and pepper and roll 32 meatballs.
  2. Brown the meatballs in the oil in 2 batches for 6 minutes and transfer them to a 6-quart crockpot.
  3. Whisk the broth and flour until smooth, pour it over the meatballs, and cook covered on low for 4 to 5 hours until they reach 160°F.
  4. Cook the egg noodles separately and divide them among 8 bowls.
  5. Switch off the crockpot, temper the sour cream with 1 cup hot gravy, stir it back in, and spoon the meatballs and gravy over the noodles.