Hey guys, I’m back with another pasta recipe! I’m on this pasta kick lately because Baby E will just devour any pasta dish that I put in front of her. And when she’s nice and full after supper, she will sleep 12-13 hours straight at night. There are times when she doesn’t eat much supper and then she will get up in the middle of the night around 4AM and need some milk before going back down. Needless to say, if pasta will get her to sleep 12-13 hours a night, then pasta I shall make!
I am always on the lookout for recipes and meals that use ground beef, because we always seem to have ground beef on hand. I buy my ground beef from two places: 1) Costco – I buy the organic lean ground beef that comes in a three-pack for about $28; or 2) Ranchhouse Meats in Shaunavon, SK. My mother-in-law works there, and whenever she visits, I always make sure to place an order of various meats to stock my freezer. Ranchhouse sources the finest locally grown meats and poultry, and I feel much better feeding my family meats that are as pure as possible.
Here in Regina, we have another local business that sells locally and ethically sourced protein – Artisanal Reid’s Butchery, or Reid’s Meats for short. I haven’t purchased any meats from them yet, but my amazing team at work got me a gift certificate to Reid’s Meats for Christmas, so I plan on visiting their storefront soon and purchasing some products to feature in some new blog posts!
This recipe makes about 12 larger-sized meatballs, which is perfect for our family of three. Baby E will usually crush two meatballs along with the egg noodles, and the husband and I have 5 each with our noodles. I love the rich creamy gravy, the buttery egg noodles, and the hearty meatballs. I also like the fact that I can make the meatballs ahead of time during Baby E’s noon nap, and that just makes supper prep so much easier later in the day. I’ve made this after work on a weekday before, and even when you don’t have the meatballs prepped ahead of time, it’s still an easy, quick meal to make. Give this recipe a try and let me know what you think!
Swedish Meatballs over Egg NoodlesPrint Recipe
- 1 lbs ground beef
- 1/4 cup bread crumbs
- 1 tbsp fresh parsley, chopped
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 small white onion, finely chopped
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 egg
- 1 tbsp olive oil
- 5 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- salt and pepper to taste
- 1 package egg noodles
In a medium sized bowl, combine the ground beef, bread crumbs, parsley, allspice, nutmeg, onion, garlic pepper, egg, and salt and pepper. Mix with your hands until combined.
Roll into 12 large meatballs. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the meatballs and cook turning continuously until brown on all sides and cooked throughout. This will take approximately 10-15 minutes depending on the size of the meatballs. Transfer to a plate and cover with aluminum foil.
Start boiling the egg noodles, as per packaged instructions.
Add 4 tbsp butter and the flour to the same skillet and whisk until it turns brown. Add the beef broth and heavy cream. Add the worcestershire and dijon mustard and bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.
Add the meatballs back to the skillet and let simmer on low while the egg noodles finish.
Drain the egg noodles and toss with a little bit of butter.
Plate the noodles, and smother with the meatballs and rich sauce!