Swedish meatballs presented with egg noodles

Made in the Instant Dutch Oven, these simple Swedish meatballs are one-pot dinner. Since most of the time for this recipe is hands-off, less dishes and greater convenience result. a dish full of comfort food you want to keep making over and over once again.


Meatball Components
One pound ground beef ( eighty-twenty mix)
One pound ground pork
One onion, finely chopped
One teaspoon olive oil—for sautéing—
1 piece of bread
One-fourth cup milk
Two eggs:
½ cup bread bits
One teaspoon salt; one half teaspoon pepper
One spoonful nutmeg
½ teaspoon cloves; you might replace with spices.

Gravy Components:

4 Tablespoons of butter

¨ ½ cup flour

¹ ½ cup sour cream

Four cups of unsalted beef broth.

½ teaspoon of salt.

Half a teaspoon pepper

Two tablespoons parsley, fresh or dried

Four uncooked cups of egg noodles

Tools You Possibly Require

Dutch Oven: Instant Precision

big mixing bowl

Whisk with silicone-coating

Wooden Scatula

Meatball Manufacturer

Guide: Directions

Get ready with the onions by:

Finely chop the onion.

Sear in a small pan or the Instant Dutch oven using olive oil until softened and transparent.

Soak the bread.

Soak the bread slice in milk until it absorbs completely.

Combine the ingredients for meatballs:

Combine in a big mixing bowl ground pork, ground beef, eggs, milk-soaked bread, onions, bread crumbs, salt, pepper, nutmeg, and cloves.

Stirring until well blended.

Form meatballs as follows:

Form into meatballs 1 ½-to 2-inch size. About 24 meatballs of this size come from this recipe. Make smaller meatballs one inch in diameter.

Brown the meatballs as follows:

Brown the meatballs in the oven under broil for around fifteen minutes. Alternatively, batch sauté them in the Instant Dutch Oven until fully browned.

Get ready the Gravy.

SAuté the Instant Dutch Oven preheat.

Butter should be melted.

To make a roux, mix the flour in. Cook for a few minutes to get any “doughy” flavor gone.

Add the sour cream and rapidly whisk to blend.

Add the beef broth one cup at a time, stirring to blend with the flour-sour cream combination.

Combine and prepare:

To the liquid add the remaining parsley, salt, and pepper.

Revers the meatballs back into the Instant Precision Dutch Oven.

Add the uncooked egg noodles.

Prepare the dish:

Cover and simmer until the noodles are soft and the meatballs are cooked through following the directions of the Instant Dutch Oven.

Appreciate your handmade Swedish meatballs.

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