Sausage Swedish Meatballs with Egg Noodles | Classic Dinner
directions
- Preheat oven to 450 degrees. Line a sheet pan with foil and/or parchment paper. I used both for easier clean-up. Set aside.
- In a large bowl using your hands mix together sausage, bread crumbs, 1/2 cup of the milk, eggs, garlic, salt and pepper to taste and allspice. Use a rounded 1 tablespoon measure to scoop mixture, using your hands to roll into meatballs. You’ll have around 42-48 meatballs.
- Bake on the prepared sheet pan until golden brown and cooked throughout for about 12-15 minutes. Turn pan halfway through the cook time. Remove pan from oven.
- While meatballs are cooking, make the sauce. In a large skillet or saucepan, melt the butter over medium high heat. Add the flour and cook for about 1 minute while whisking. Slowly whisk in the remaining 1 cup milk and the broth. Bring to a boil, reduce heat and simmer until sauce has slightly thickened. Whisk in salt and black pepper to taste.
- To the pan of sauce add the meatballs and gently toss to combine.
8
servings
1 hr
prep time
20 min
cook time
ingredients
2 lbs Swaggerty’s Farm Bulk Sausage, Mild
3 cups Panko or Japanese bread-crumbs
1 1/2 cups milk, divided
2 large eggs, lightly beaten
3 cloves garlic, minced
Kosher salt and ground black pepper
1 tsp. ground allspice
3 Tbsp. butter
1/3 cup all purpose flour
3 cups beef broth
One 12 oz package wide Egg Noodles, cooked al dente
Fresh chopped parsley, garnish
Optional for serving: red currant, tart cherry jelly, or grape jelly
Level of complexity
Easy
Ingredients
12
Special kitchen tools
n/a
Pairs well with
Salad, tomatoes, spinach
to serve
Serve sausage Swedish meatballs and sauce on top of egg noodles with a sprinkle of fresh parsley and a dollop of jelly on the side.
Any of our sausage works great for this recipe, but we love using our classic Premium Mild Sausage in this recipe
