Swedish Meatballs is an easy weeknight dinner that kids of all ages will love! The creamy sauce is easy to put together and perfect over egg noodles with sweet peas!
It seems that Back-to-School season is upon us once more. Backpacks and school supplies have been purchased and gym shoes have been procured. The kids are whipping themselves into a frenzy over the speculation of which of their friends is going to be in their class and what life is going to be like in 3rd grade.
“They have a rock climbing wall!” I hear one of them say. That is generally followed by, “I hear that you get to take your electronics to school on Fridays!”
“I saw the library and it’s enormous!”
I am happy that they are still excited to go to school. It makes it so much easier for me to send them.
We have done the whole “back-to-school” thing enough now that I am also familiar with the ravenousness of my children when they get off of the bus, especially during those first few weeks. All of that learning must make them very hungry because my two darling, sweet-faced children become bigger bottomless pits than usual. It is because of this that I generally turn to more filling dinner fare hoping to fill them up before the money runs out of my grocery budget.
Swedish meatballs are one of my kids’ favorite meals. I cannot testify that the Swedes would approve to the authenticity of this meatball recipe, but it has a nice comfy, retro taste to it that is an easy sell to the 3rd graders of this family.
A comfy, retro dinner dish that every one will love!
- 1 pound ground beef round
- 1 egg
- ½ cup dry breadcrumbs
- 2 T . fresh dill or 2 t. dry dill
- ½ t . salt
- ¼ t . pepper
- ½ t . onion powder
- Pinch of nutmeg
- 2 T butter
- 2 T all purpose flour
- 1 cup chicken broth
- 1 t . Worcestershire sauce
- 1 ½ cups milk
- ½ cup sour cream
- 1 cup frozen peas
- 8 oz . egg noodles cooked and drained
- In a large bowl, combine the ground round, egg, breadcrumbs, dill, onion powder, nutmeg, salt and pepper just until it comes together. Then shape the mixture into 24 meatballs, about the size of a ping pong ball. Heat a large skillet over medium high heat and melt the butter. Brown the meatballs on all sides until cooked all the way through, about 10 minutes. Remove the meatballs from the skillet and keep warm. Drain all but 2 tablespoon of fat from the skillet. Reduce the heat to medium and add the flour to the fat and cook for one minute, stirring constantly. Whisk in the chicken broth, Worcestershire and milk gradually to create a thick sauce. Stir in the sour cream and season with extra salt and pepper. Add the meatballs and peas to the sauce and cook until heated through. Serve the meatballs and sauce over egg noodles.
- Tip: I often make these with ground turkey instead of beef!