Swedish Meatballs with Buttered Egg Noodles and Lingonberry Jam

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Swedish Meatballs in Cream Gravy

1. In a large bowl, combine ¾ lb ground beef, ½ lb ground pork, the finely grated onion, 2 minced garlic cloves, ½ cup panko, ¼ cup whole milk, 1 egg, ½ tsp allspice, ¼ tsp nutmeg, 1 tsp kosher salt, and ½ tsp black pepper; mix gently until just combined. 8 min
2. Roll the mixture into 24 balls (about 1½ tablespoons each) and place them on a parchment-lined baking sheet. 8 min
3. Timing-sensitive step. Heat 1 tablespoon neutral oil and 1 tablespoon of the butter in a large skillet over medium-high; sear the meatballs in two batches, turning every 2 minutes, until browned all over and just cooked through, about 8 minutes per batch — transfer to a plate. 18 min
4. Timing-sensitive step. In the same skillet over medium heat, melt the remaining 1 tablespoon butter, whisk in 3 tablespoons flour, and cook 1–2 minutes until the roux is lightly golden. 2 min
5. Timing-sensitive step. Gradually whisk in 2 cups beef broth in a slow, steady stream, scraping up any browned bits, then whisk in ½ cup heavy cream, 1 tsp Worcestershire sauce, and 1 tsp Dijon mustard. 4 min
6. Bring the gravy to a gentle simmer and cook, stirring occasionally, for 4–5 minutes until thickened enough to coat a spoon. 5 min
7. Return the meatballs to the skillet, nestling them into the gravy, and simmer on low for 5 minutes until heated through and the gravy clings to each meatball. 5 min
8. Taste the gravy and adjust salt and pepper if needed, then scatter 2 tablespoons chopped fresh parsley over the top before serving. 2 min

Buttered Egg Noodlesbase

1. Bring a large pot of well-salted water to a boil over high heat. 8 min
2. Cook 12 oz wide egg noodles in the boiling water according to package directions until just tender, about 7–8 minutes, then drain well. 8 min
3. Return the drained noodles to the pot, add 3 tablespoons unsalted butter, 1 tsp kosher salt, and ¼ tsp black pepper, and toss until the butter is melted and every noodle is coated. 2 min
4. Transfer the noodles to a serving bowl or individual plates and garnish with 1 tablespoon chopped fresh parsley, if using.

Lingonberry Jamside

1. Spoon ½ cup lingonberry jam into a small serving bowl and place it on the table alongside the meatballs and noodles.