Swedish Meatballs in Creamy Dill Gravy with Egg Noodles

Steps

1. Step 1

   In a large bowl, stir the panko and milk together and let sit 5 minutes, until the crumbs soak up the milk and look like paste.

   5 min

   • 1/2 cup panko breadcrumbs
   • 1/3 cup whole milk
2. Step 2

   Meanwhile, melt the 1 tbsp butter in a large skillet over medium heat. Add the grated onion and cook, stirring, until soft and translucent but not browned, about 5 minutes. Scrape the onion into the panko bowl and let it cool for a few minutes. Wipe the skillet out.

   5 min

   • 1 tbsp unsalted butter
   • 1 small yellow onion
3. Step 3

   Add the ground beef, ground pork, egg, nutmeg, allspice, salt and pepper to the bowl. Mix with your hands just until evenly combined — don't overwork it. Roll into about 28 meatballs, a generous tablespoon each (roughly 1 1/4 inches), and set them on a plate or tray.

   15 min

   • 1 lb ground beef (85% lean)
   • 1/2 lb ground pork
   • 1 large egg
   • 1/2 tsp ground nutmeg
   • 1/4 tsp ground allspice
   • 1 1/4 tsp fine salt
   • 1/2 tsp black pepper
4. Step 4

   Heat the oil in the same skillet over medium-high heat. Working in two batches so they aren't crowded, brown the meatballs on all sides, turning now and then, about 6 minutes per batch. They don't need to be cooked through. Move them to a clean plate.

   12 min

   • 2 tbsp neutral oil
5. Step 5

   Lower the heat to medium. Add the 3 tbsp butter to the skillet and let it melt, scraping up the browned bits. Sprinkle in the flour and whisk constantly for 1 to 2 minutes, until it smells nutty and turns light golden.

   2 min

   • 3 tbsp unsalted butter
   • 1/4 cup all-purpose flour
6. Step 6

   Pour in the beef broth a splash at a time at first, whisking smooth after each addition, then add the rest along with the Dijon and Worcestershire. Bring to a simmer, whisking, until the gravy thickens enough to coat a spoon, about 3 minutes.

   4 min

   • 3 cups beef broth
   • 1 tsp Dijon mustard
   • 1 tsp Worcestershire sauce
7. Step 7

   Return the meatballs to the skillet, turn the heat to low and simmer gently, covered, turning them once, until cooked through (165°F inside), about 12 minutes.

   12 min, hands-off

8. Step 8

   While the meatballs simmer, bring a large pot of well-salted water to a boil. Cook the egg noodles until just tender, 6 to 8 minutes, then drain and toss them in the pot with the 2 tbsp butter and the optional dill.

   10 min

   • 12 oz wide egg noodles
   • 2 tbsp unsalted butter
   • 1 tbsp fresh dill
9. Step 9

   Take the skillet off the heat and let it stop bubbling for a minute. Stir the sour cream into the gravy a spoonful at a time so it doesn't curdle, then stir in the 3 tbsp dill. Taste and add salt and pepper. Serve the meatballs and gravy over the buttered noodles.

   3 min

   • 2/3 cup sour cream
   • 3 tbsp fresh dill
   • salt and black pepper
10. Step 10

    To freeze: cool the meatballs and gravy completely, then pack them together in an airtight container or freezer bag and freeze up to 3 months. Thaw overnight in the fridge and reheat gently in a covered pan over low heat, stirring often and adding a splash of broth or milk if the gravy is thick. Cook fresh noodles to serve.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026