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0 from 12 votes

Swedish Meatball Noodle Bowls

Swedish meatball noodle bowls are a creative twist on Sweden's national dish!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6
Calories: 682 kcal
Course: Dinner
Cuisine: Swedish

Ingredients

meatballs
  • 1/2 cup white onion, finely minced
  • 1 tablespoon butter at room temperature
  • 1/2 cup mashed potatoes (you can use prepared instant mashed potatoes for this)
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 egg, beaten
  • 1/2 cup dried breadcrumbs (regular variety, not Panko)
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp ground allspice
  • olive oil for browning the meatballs
gravy
  • 2 Tbsp flour
  • 2 Tbsp butter
  • 2 cups beef stock
  • 1/2 cup sour cream you can substitute half and half
  • 2 tsp soy sauce or Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/4 tsp freshly ground nutmeg
  • 1/4 cup parsley finely minced
noodles
  • 1 lb package egg noodles
  • 2 Tbsp butter
garnish
  • minced parsley

Instructions

    Cup of Yum
  1. Preheat the oven to 350F and line a baking sheet with parchment or foil.
  2. Put all the meatball ingredients (everything except the olive oil) in the bowl of a stand mixer (or a large mixing bowl if doing by hand.) I like to break apart the meat and scatter the other ingredients as I add them to the bowl.
  3. Blend the mixture until all the ingredients are completely incorporated. Do this gently so as not to compact the meat, buy make sure all those ingredients get well distributed. You don't want big clumps of mashed potato in your meatballs.
  4. Form small 1 1/2 inch balls, I like to use a rounded 1 inch scoop to portion out the meat evenly. Gently roll them round with the palms of your hand.
  5. Coat the bottom of a heavy skillet with olive oil and heat on medium high until hot. Brown the meatballs on all sides, working in batches so as not to crowd the pan. Do this gently, the meatballs are delicate. Set the meatballs on a baking sheet.
  6. Bake the meatballs for about 10-12 minutes, or just until done through (the inner temperature should be 165F.)
  7. While the meatballs are baking, make the gravy. Wipe out any burned bits from the skillet and melt the butter over medium low heat. Stir in the flour and cook for a minute, stirring constantly. Do not allow your roux to brown.
  8. Add the beef stock or broth to the pan while whisking or stirring constantly to avoid lumps, and bring the mixture up to a simmer. It will thicken slightly.
  9. Turn down the heat and add the soy or Worcestershire sauce, salt, pepper, and nutmeg. Taste to adjust any of the seasonings.
  10. Remove the pan from the heat and gently stir in the sour cream and parsley. Add the meatballs into the sauce and give everything a stir. Keep warm over a low heat so as not to curdle the sour cream.
  11. Cook your egg noodles in plenty of salted water to the al dente stage, according to package instructions. Drain and add butter.
  12. Add the meatballs into the sauce, and then serve hot, garnished with parsley.
  13. Divide the noodles between bowls and top with the meatballs and sauce. Sprinkle with more fresh parsley.

Notes

  • If you like you can make the meatballs and sauce ahead. Reheat gently on the stove  while you cook the noodles.

Nutrition Information

Calories 682kcal (34%) Carbohydrates 69g (23%) Protein 30g (60%) Fat 32g (49%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 180mg (60%) Sodium 1074mg (45%) Potassium 725mg (21%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 713IU (14%) Vitamin C 8mg (9%) Calcium 100mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 682

% Daily Value*

Calories 682kcal 34%
Carbohydrates 69g 23%
Protein 30g 60%
Fat 32g 49%
Saturated Fat 14g 70%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 180mg 60%
Sodium 1074mg 45%
Potassium 725mg 15%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 713IU 14%
Vitamin C 8mg 9%
Calcium 100mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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