I found this recipe in Rachael Ray’s “Get Real Meals” book, and we both loved it. Swedish meatballs are quite different from the expected American or Italian style meatballs we know so well. They are tangy with more spices than herbs. They’re a little milder in flavor, but still delicious. Also, they are typically served over egg noodles in a broth as opposed to over spaghetti with a sauce. I highly recommend trying these for a different twist on pasta with meatballs. Enjoy!
1 3/4 lbs. ground sirloin
1 large egg, beaten
1/4 cup plain bread crumbs
1/2 small yellow onion, grated
A healthy grating of nutmeg
1/2 cup fresh parsley leaves, chopped
Fresh cracked black pepper
2 tbs EVOO
2 cups beef stock
1 tbs red currant or grape jelly
1 cup sour cream
1/2 lb. extra-wide egg noodles
2 tbs butter
8 cornichons, chopped, for garnish (optional)
Place the beef in a large mixing bowl. Add the eggs, bread crumbs, onion, nutmeg, half the parsley, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal parts. Roll each part into 6 meatballs. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes. Add the stock, jelly, and sour cream. Bring to a bubble, then reduce the heat to simmer and cook for 8 to 10 minutes.
Place a large pot of water over high heat and bring to a boil. Salt it generously and cook the egg noodles according to package instructions. Drain, then put the noodles back in the hot pot. Add remaining parsley and butter. Season to taste with pepper and salt, if needed. Stir until the butter is melted. Top the noodles with the meatballs, the broth, and pickles if using.