Swedish Meatballs with Noodles
Most folks are familiar with Swedish Meatballs from a trip to their local IKEA.
And while those meatballs are definitely delicious, they can be so, so, much more.
Over the years, I’ve cooked this countless times, often using recipes that call for 6 or 8 servings. And while I love me some Swedish Meatballs, it’s just too much food.
Too much leftovers.
Eating swedish meatballs for 3 meals in a row is just not something I ever wanted to do again.
So, I went about fixing that problem once and for all.
Let’s get into it, shall we?
Are Swedish Meatballs Really Swedish?
Swedish meatballs, or "köttbullar" in Swedish, have a long and rich history that dates back several centuries. While the origins of the dish are not entirely clear, it is widely accepted that meatballs have been a part of Swedish cuisine since the Middle Ages.
The concept of grinding meat and forming it into small, seasoned balls is not unique to Sweden, as similar dishes can be found in various cultures around the world.
However, Swedish meatballs have become particularly iconic and are often associated with Swedish culinary traditions.
One theory suggests that Swedish meatballs were introduced to Sweden by King Charles XII in the early 18th century.
While in exile in the Ottoman Empire, he was exposed to Middle Eastern cuisine, which included spiced meatballs.
When he returned to Sweden, he brought the recipe with him, and it eventually became a popular dish in the country.
Another theory proposes that meatballs were part of the culinary heritage of the Swedish aristocracy, with variations of the dish appearing in cookbooks as early as the 18th century. Over time, meatballs became a staple in Swedish households, evolving to incorporate various ingredients and flavorings.
Swedish meatballs gained international recognition when they were featured in the Swedish pavilion's restaurant at the New York World's Fair in 1939.
This exposure helped popularize the dish outside of Sweden and contributed to its reputation as a symbol of Swedish cuisine.
Why Swedish Meatballs Are So Damn Good
Imagine a perfect blend of savory and spiced goodness, all wrapped up in a tiny, tender ball of meaty delight.
The meat itself is usually a mix of ground beef and pork (though I make mine with just beef), creating a hearty flavor that's not too overpowering.
But here's where the magic happens – the seasoning. Picture a dash of allspice and maybe a hint of nutmeg, giving the meatballs a warm, aromatic kick.
Now, let's talk texture.
These meatballs are soft, not in a "melt in your mouth" way, but in a comforting, satisfying way.
Top it off with some creamy gravy, and you've got a downright irresistible dish.
Whether you're enjoying them on their own, with potatoes, or nestled on a bed of noodles (my preference by far), Swedish meatballs bring this perfect balance of flavors and textures that just make you go, "Mmm, this is the good stuff!"
Curious About Cooking Swedish Meatballs? Got Some Questions?
Here are some common questions I’ve gotten about cooking my recipe. Hopefully, this helps alleviate any concerns or hesitations you might have!
I don't have brandy. Can I skip it?
Absolutely. While brandy adds a unique touch, you can skip it or substitute it with a bit of beef broth if you prefer.
Can I use a different type of pasta?
Of course! Feel free to switch up the noodles based on your preference. Egg noodles work great, but go ahead and use your favorite pasta.
What if I'm not a fan of spicy food? Can I skip the cayenne pepper?
No problem at all. The cayenne is just a hint of heat, so feel free to leave it out if spice isn't your thing.
Any suggestions for a side dish?
Absolutely! A simple green salad, steamed vegetables, or even crusty bread makes great side choices. Go with what you love.
Can I make this dish ahead of time?
Definitely. You can prepare the meatball mixture in advance and refrigerate. Cook the noodles and assemble them when you're ready to serve.
Can I freeze the meatballs?
Sure thing! Once cooked, let them cool, then freeze them. Thaw in the fridge before reheating.
Can I use ground turkey instead of beef?
Totally. Ground turkey can be a leaner option. Adjust the seasonings to complement the milder flavor.
What wine pairs best with this dish?
Go for a light red like Pinot Noir or a buttery Chardonnay. Choose something you enjoy – the key is to savor the experience!
Ingredients Needed to Make Swedish Meatballs
Each ingredient in this Swedish Meatballs with Noodles recipe has a very specific role:
Butter: adds richness and flavor to both the onions and the gravy. Butter also helps in browning the meatballs when sprayed on top before broiling.
Onion: provides a savory and aromatic base for the meatballs. Onions add depth of flavor.
Brandy: introduces a hint of sweetness and complexity to the dish. It's ignited to burn off the alcohol, leaving behind a nuanced flavor.
All-purpose flour: used to create a roux, helping thicken the gravy and giving it a smooth texture.
Beef or chicken broth: forms the base of the gravy, contributing savory and meaty flavors.
Heavy cream: adds richness and creaminess to the gravy, creating a luscious texture.
Dijon mustard: contributes a tangy and slightly sharp flavor, enhancing the overall taste of the gravy.
Egg: acts as a binding agent for the meatball mixture, helping to hold everything together.
Panko breadcrumbs and Milk: these work together to keep the meatballs moist. Breadcrumbs also add a light, airy texture.
Worcestershire sauce: adds a savory, umami flavor to the meatball mixture.
Parmesan cheese: enhances the meatball mixture with a salty and savory kick.
Garlic: infuses the meatball mixture with a pungent and aromatic flavor.
Lean ground beef: forms the main base of the meatballs, providing a hearty and savory flavor.
Spices (allspice, ground ginger, nutmeg, cloves, cayenne pepper): these spices contribute warmth and depth to the meatballs, creating a well-rounded flavor.
Olive oil spray: used to help brown the meatballs during broiling.
Egg noodles: serve as a comforting base for the dish, absorbing the flavorful gravy.
Chopped fresh parsley or dill: garnishes the final dish, adding a fresh and herby aroma.
How to Prepare Swedish Meatballs
Prepare the Water:
Start by boiling some water in a pot and throw in a pinch of salt. This will be for your noodles.
Sauté Those Onions:
Melt butter in a skillet, add diced onions, and cook until they're golden. Reserve half for later.
Add Brandy and More Butter:
Add brandy to the skillet, let it sizzle off, then throw in more butter and flour. Stir until it's a bit brown.
Create the Gravy:
Pour in broth, cream, and a pinch of salt. Simmer until it thickens, then add Dijon mustard for a kick.
Make the Meatballs:
Mix the reserved onions with beaten egg, breadcrumbs, milk, Worcestershire sauce, Parmesan cheese, garlic, beef, and some spices. Shape them into small meatballs and broil until browned.
Cook the Noodles:
While the meatballs are doing their thing, cook the noodles according to the package instructions. Toss them with a bit of butter.
Reheat the Gravy:
Warm up the gravy gently on the stove.
Serve It Up:
Plate the buttery noodles, top them with the meatballs, drizzle with the warmed gravy, and garnish with fresh herbs.
Cooking Equipment Needed to Make Swedish Meatballs
Swedish Meatballs is one of those no-fuss kinds of dishes, but I wanted to give you a summary of what you’ll need to make it happen.
Medium Pot: to boil water for cooking the noodles. A medium-sized pot is ideal for accommodating enough water and noodles without overcrowding.
Medium Skillet: essential for sautéing the onions and creating the flavorful base for the gravy. Its wide surface area allows for even cooking.
Baking Sheets: perfect for broiling the meatballs until they achieve that golden-brown perfection. Use one or two, depending on the size of your baking sheets and the quantity of meatballs.
Whisk: an indispensable tool for creating a smooth and lump-free gravy. It ensures that the flour is well incorporated and helps maintain the right consistency.
Mixing Bowl: gives you enough space to work without making a mess.
Colander: after boiling the noodles, you'll need a colander to drain them. It's a simple yet crucial tool for ensuring your noodles have the right texture.
Spatula or Spoon: for stirring ingredients, whether it's the onions in the skillet or mixing up the meatball mixture. Use a spatula to flip the meatballs on the baking sheet.
Measuring Spoons and Cups: precision matters, especially when it comes to the sauce and meatball ingredients. Measuring spoons and cups ensure you get the right balance of flavors and textures.
Olive Oil Spray: this comes in handy for giving the meatballs a light coating before broiling. It helps achieve that perfect golden-brown finish without making the meatballs greasy.
How I’ve Scaled The Recipe Down to Serve 2 People
Recipes for Swedish Meatballs are usually for huge servings: 6 people, 8 people, or even 10 people.
That just didn’t work for me, so here’s what I did to carefully scale this recipe down:
Ingredient Quantities:
Most recipes out there have larger quantities of each ingredient. I adjusted the amounts for two servings while maintaining the right balance of flavors without excess.
Meatball Count:
The meatball mixture was divided to make a more manageable 12-14 meatballs, perfect for serving two people. This ensures each meatball gets the attention it deserves.
Noodle Portion:
I scaled down the amount of egg noodles to suit two servings. Enough for a hearty meal without overwhelming the plate!
Serving Size:
I adjusted the serving size and proportions to create a perfectly balanced meal for two, ensuring you enjoy all the flavors without waste.
By making these adjustments, you'll craft a cozy, intimate version of the classic Swedish Meatballs with Noodles, just right for a delicious meal shared between two.
Enjoy your cooking!
Swedish Meatballs with Noodles
Ingredients
Preparation
- Fill a medium pot about 2/3 full with water, add a pinch of salt, and bring it to a boil.
- In a medium skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt, cooking until pale golden (about 3 minutes). Transfer half of the onions to a medium bowl and set aside.
- In the skillet with the remaining onions, add brandy and ignite with a long match or igniter. Allow the flame to die down, then add another tablespoon of butter, letting it melt. Sprinkle in flour and sauté until the flour browns (about 2-3 minutes).
- Whisk in broth, cream, and ¼ teaspoon of salt. Simmer and whisk until the mixture is reduced to a sauce (about 1-2 minutes). Add mustard and stir to incorporate. Season with salt if needed.
- In the medium bowl with onions, add beaten egg, panko breadcrumbs, milk, Worcestershire sauce, Parmesan cheese, garlic, beef, allspice, ginger, nutmeg, cloves, and cayenne. Mix with hands, being careful not to overmix. Roll into 1-inch balls and place them on one or two rimmed baking sheets, making 12-14 meatballs.
- Preheat the broiler with a rack in the middle of the oven. Spray the meatballs with olive oil and broil until well browned all over (10 to 12 minutes).Once the meatballs are browned, remove them from the oven.
- While the meatballs are cooking, add noodles to the boiling water and cook according to package instructions (typically between 7-9 minutes). Drain the cooked pasta in a colander and return it to the pot used for cooking. Add the remaining tablespoon of butter and mix.
- Gently reheat the gravy.
- Divide the buttered noodles between two plates, top with meatballs, drizzle gravy over the noodles and meatballs, and garnish with herbs.