Creamy Swedish Meatballs with Egg Noodles
Creamy Swedish Meatballs with Egg Noodles & Cranberry Relish: When you think of Sweden you think of two things Ika and Meatballs. This is a traditional recipes with a little twist. Firstly, the size: small cocktail-size meatballs are the best. And secondly, the sauce is rich creamy. Serving Swedish Meatballs over egg noodles aren’t a key deciding factor, but it does make an extra delicious addition, perfect for soaking up the creamy gravy.
The Best Traditional Swedish Desserts
One thing we know is that sweden know how to make a dessert below are 5 delicious desserts that will go great with this swedish meatball recipe I hope you enjoy.
Cinnamon Buns Cake With Almond Paste and Vanilla Custard (Butterkaka)
Blueberry Yoghurt Cake
Rhubarb Cake (Rabarberkaka)
St. Lucia Saffron Buns (Lussekatter)
Swedish Chocolate Cake (Kladdkaka)
Creamy Swedish Meatballs with Egg Noodles & Cranberry Relish.
- 3 oz shallot
- 2 oz dried cranberries
- 1 pkt turkey broth concentrate
- 3 oz mascarpone
- ½ oz panko
- 12 oz grass-fed ground beef
- ¼ oz fresh dill
- ½ lb egg noodles
- 5 oz peas
- kosher salt & ground pepper
- all-purpose flour
- olive oil
- 1 large egg
- 2 Tbsp butter
- Prep ingredients: Bring a medium pot of salted water to a boil. Peel and finely chop all of the shallot. In a medium bowl, combine cranberries, ½ cup water, 1 tablespoon sugar, and a pinch each salt and pepper. In another medium bowl, whisk together 1 cup water, broth concentrate, mascarpone and 1 tablespoon flour.
- Cook cranberry relish: Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add half of the shallot; cook until softened, about 2 minutes. Add cranberry mixture, bring to a simmer, and cook until mixture is thick and jammy and reduced to ½ cup, 5-7 minutes. Coarsely mash cranberries with a fork; transfer to same bowl and cover to keep warm. Rinse and dry skillet.
- Cook meatballs: In a medium bowl, combine panko, remaining shallot, 1 large egg, ¾ teaspoon salt, and ¼ teaspoon pepper. Add beef and knead or stir to combine. Form mixture into 10 meatballs. Heat 1 tablespoon oil in reserved skillet over medium-high. Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes.
- Add sauce: Remove from heat, tilt the skillet and spoon off and discard as much excess fat as possible. Return pan to medium-high, then add mascarpone mixture. Bring sauce to a simmer and continue to cook, basting meatballs with a spoon until sauce is reduced to 1 cup and meatballs are cooked through, 6–8 minutes.
- Cook noodles: While sauce simmers, roughly chop dill. Add ¾ of the noodles to boiling water (save rest for own usand cook until tender, 5–6 minutes. Stir in peas and cook, about 2 minutes more. Drain. Return peas and noodles to pot and stir in 2 tablespoons butter and half of the chopped dill.
- Serve: Spoon noodles into shallow bowls and top with meatballs and sauce. Serve topped with remaining dill and cranberry relish alongside.