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Swedish Meatballs with Buttered Noodles
Andre Lewis

Swedish Meatballs with Buttered Noodles

These meatballs use beef and pork for flavor, then finish in a light sour-cream gravy instead of canned soup. Browning gives them structure before the slow simmer. Stir the dairy in off heat and keep the noodles separate until serving so the sauce stays smooth.
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Prep Time 35 minutes
Cook Time 5 hours
Total Time 5 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1 lb ground pork
  • 3/4 cup plain breadcrumbs
  • 1 small yellow onion grated
  • 1 large egg
  • 1/3 cup whole milk
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 3 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 cup sour cream
  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter

Method
 

  1. Mix the beef, pork, breadcrumbs, onion, egg, milk, salt, allspice, nutmeg and pepper just until combined.
  2. Shape the mixture into 24 meatballs and brown them in two batches in the oil, turning to color three sides, 6 minutes per batch.
  3. Transfer the meatballs to a 6-quart slow cooker and add the broth and Worcestershire.
  4. Cover and cook on low until the meatballs reach 160°F, 4 to 4 1/2 hours.
  5. Whisk the cornstarch with the cold water, stir it into the gravy and cook on high until thickened, 8 minutes.
  6. Turn off the cooker, let the bubbling stop and fold in the sour cream until smooth.
  7. Boil the egg noodles until tender, drain them and toss them with the butter.
  8. Serve the meatballs and gravy over the buttered noodles.