Spiced Swedish Meatballs with Roasted Mushrooms and Egg Noodles
Sorry Italians, but the Swedes may have won the meatball battle. These traditional Swedish meatballs are flavored with warm spices like allspice, nutmeg, and white pepper. Baked and tossed in a light cream sauce, this comfort food classic is suitable for any weeknight meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Ground Beef
1 tablespoon
Swedish Spice Blend
1 unit
Yellow Onion
½ cup
Panko Breadcrumbs
(Contains Wheat)
4 ounce
Milk
(Contains Milk)
1 unit
Beef Stock Concentrate
1 unit
Chicken Stock Concentrate
1 tablespoon
Flour
(Contains Wheat)
4 ounce
Mushrooms
6 ounce
Egg Noodles
(Contains Wheat, Eggs)
¼ ounce
Parsley
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
box
Salt
box
Pepper
Nutrition Values
Utensils
Instructions
Prep the ingredients: Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and thinly slice half the onion. Using a box grater, grate the remaining onion into a medium bowl. Quarter the mushrooms. Toss the mushrooms on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown.
Season the beef: Add the panko, half a packet of vegetable stock concentrate, and ¼ cup water to the bowl with the onion. Using your hands, squish the mixture together until a smooth paste forms. Add the ground beef, 1 teaspoon Swedish spice blend (we sent more), and a large pinch of salt (we used ½ teaspoon kosher salt) to the bowl and mix until just combined.
Make the beef stock mixture: In a small bowl or liquid measuring cup, mix together 1 cup water, the milk, and the remaining vegetable and beef stock concentrate. Heat 1 tablespoon butter and a drizzle of oil in a large pan over medium heat. Add the sliced onion to the pan and cook, tossing, for 5-6 minutes, until softened.
Cook the meatballs and egg noodles: While the onions cook, form the seasoned beef into golf-ball sized meatballs and place on the baking sheet. Return to the oven for 10-12 minutes, until cooked through. Finely chop the parsley. Add the egg noodles to the boiling water and cook for 7-9 minutes, until al dente. Drain
Make the sauce: Sprinkle the flour over the onions and stir to combine. Cook, stirring constantly, for 1 minute. Very slowly begin to whisk in the beef stock mixture, whisking to incorporate between each addition of liquid. Once all the liquid is added, bring the mixture to a simmer, whisking constantly, until thickened. Season with 1 teaspoon Swedish spice blend (we sent more), then taste and season with salt and additional Swedish spice blend, if desired.
Finish and plate: When the meatballs and mushrooms are done, toss them into the sauce along with half the parsley. Plate the noodles, then top with the Swedish meatballs, sauce, and a sprinkle of parsley. Enjoy!
