Kitchen Equipment You’ll Need
Large mixing bowl
Skillet or sauté pan
Medium saucepan (for noodles)
Whisk
Tongs or slotted spoon
Measuring cups and spoons
Tips for Success
Use a mix of beef and pork for juicier meatballs. Brown the meatballs for deeper flavor before simmering. Don’t overcrowd the pan when browning. Whisk the sauce constantly to keep it smooth. Cook noodles just until tender and butter them lightly before serving.
Ingredients
For the meatballs:
½ lb ground beef
½ lb ground pork
1 small onion, finely chopped
½ cup breadcrumbs
1 egg
¼ cup milk
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground nutmeg
¼ tsp ground allspice
For the sauce:
2 tbsp butter
2 tbsp flour
2 cups beef broth
½ cup heavy cream
Salt and pepper to taste
For serving:
12 oz egg noodles
1 tbsp butter
Fresh parsley (optional)
Directions
In a bowl, combine beef, pork, onion, breadcrumbs, egg, milk, salt, pepper, nutmeg, and allspice. Mix gently and shape into 1-inch meatballs. Heat oil in a skillet over medium heat and brown meatballs in batches, turning to color all sides. Remove and set aside. In the same skillet, melt butter and whisk in flour to form a roux. Slowly add beef broth, whisking to avoid lumps. Stir in cream and season with salt and pepper. Simmer until slightly thickened. Return meatballs to pan and simmer for 10–12 minutes until cooked through. Meanwhile, cook egg noodles according to package instructions, drain, and toss with butter. Serve meatballs and gravy over noodles, garnished with parsley if desired.
Additional Tips or Variations
Add a spoonful of sour cream to the sauce for tang. Serve with lingonberry jam for traditional flair. Try using turkey or chicken for a lighter version. Substitute mashed potatoes for noodles if preferred. Add mushrooms to the gravy for extra richness.