Description
Tender, warmly spiced beef meatballs browned and simmered in a creamy brown gravy in one skillet, served over egg noodles for two.
Ingredients
- 8 ounces ground beef (80/20)
- 2 tablespoons plain breadcrumbs
- 1 tablespoon milk
- 1 large egg yolk
- 2 tablespoons finely grated yellow onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg, divided
- 1/8 teaspoon black pepper
- 2 teaspoons vegetable oil
- 1 1/2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons heavy cream
- 4 ounces wide egg noodles, for serving
- 1 teaspoon chopped fresh parsley (optional)
Instructions
- In a medium bowl, stir the breadcrumbs and milk together and let them soak for a minute. Add the egg yolk, grated onion, garlic powder, salt, allspice, half of the nutmeg and the pepper, then add the beef and mix gently with your hands until just combined.
- Shape the mixture into 10 meatballs, each about the size of a walnut.
- Heat the oil in a 10-inch skillet over medium heat. Add the meatballs and brown them for 6 to 8 minutes, turning every couple of minutes; they do not need to be cooked through. Move them to a plate.
- Lower the heat to medium-low, add the butter to the skillet and let it melt, then whisk in the flour and cook for 1 to 2 minutes. Slowly whisk in the broth, scraping up the browned bits, and simmer for 3 to 5 minutes until the gravy thickens.
- Whisk in the Worcestershire sauce, cream and the remaining nutmeg. Return the meatballs to the skillet, cover and simmer gently over low heat for 8 to 10 minutes, turning once, until the center of a meatball reads 160°F.
- While the meatballs simmer, cook the egg noodles in salted water according to the package directions and drain.
- Taste the gravy and add salt if needed. Serve the meatballs and gravy over the noodles, sprinkled with parsley.
Notes
Equipment: 10-inch skillet with a lid, medium bowl, whisk, saucepan for the noodles, instant-read thermometer
- Use 85/15 ground beef for a leaner meatball; the milk-soaked crumbs keep it tender.
- If the gravy gets too thick while the meatballs simmer, whisk in a splash of broth.
- Mashed potatoes or rice work in place of the egg noodles.
- Refrigerate leftover meatballs and gravy in a covered container for up to 3 days.
- Reheat gently in a covered skillet over low heat with a splash of broth until hot, to 165°F.
- Cook ground beef to 160°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Swedish-inspired