Swedish Meatballs with Garlic Butter Egg Noodles

Serves 4

Pan-browned beef and pork meatballs in creamy gravy over garlic butter egg noodles.

Ingredients

Meatballs

• 1 lb ground beef

• 1 lb ground pork

• 1 small onion, finely diced

• 5 cloves garlic, minced

• 1 cup plain breadcrumbs

• 2 eggs

• ½ cup grated Parmesan cheese

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp ground nutmeg

• ½ tsp allspice

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tbsp fresh parsley, chopped

Gravy

• 4 tbsp butter

• 4 tbsp flour

• 3 cups beef broth

• 1 tbs Better Than Bouillon roast beef

• 1 cup heavy cream

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• 1/2 tsp onion powder

• Salt and pepper to taste

Garlic Butter Egg Noodles

• 12 oz egg noodles

• ½ cup butter (1 stick)

• 3 cloves garlic, minced

• 2 tbsp chopped parsley

• Salt and pepper to taste

Cooking Instructions

1. Combine all meatball ingredients in a large bowl and mix just until combined.

2. Roll into golf ball-sized meatballs.

3. Brown off the meatballs in an oiled skillet

4. Melt butter in a large skillet over medium heat. Whisk in the flour and cook for about 2 minutes.

5. Slowly whisk in the beef broth until smooth.

6. Stir in the heavy cream, Worcestershire sauce, Dijon mustard, garlic powder, Onion Powder, nutmeg, allspice, salt, and pepper. Simmer until thickened.

7. Add the cooked meatballs to the gravy and simmer for 5-10 minutes.

8. Cook the egg noodles according to the package directions.

9. Melt the butter, sauté the garlic for about 30 seconds, then toss with the noodles, parsley, salt, and pepper.

10. Serve the meatballs and creamy gravy over the garlic butter noodles and garnish with additional parsley.