I'm from Minnesota. When it comes to meatballs, there are only 2 kinds Italian and Swedish. My family loves Swedish meatballs. Family lore goes that when Jon was a toddler we were at a church supper with Swedish meatballs as the main course. Jon ate his weight in meatballs. Literally ate 20+. Anyhow, we love them and make them on a pretty regular basis, especially during the fall and winter.
Now, I don't actually make the meatballs. I purchase them in a giant bag from Ikea. But I do make homemade sauce/gravy and I boil the wide egg noodles.
Here's my Swedish meatballs sauce recipe that I follow. Enjoy!
Swedish Meatball Sauce
1/3 cup butter
1/4 cup flour
2 cups beef broth (or stock)
1 cup heavy cream
2 teaspoons low sodium soy sauce
1 teaspoon dijon mustard
Salt and pepper to taste
Melt 1/3 cup butter in sauce pan. Whisk in the flour until it dissolves and turns brown in color. Whisk in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavors together.
To serve, heat meatballs according to bag. At the same time, prepare wide eggs noodles according to package. Plate the noodles first, topped by the meatballs, and finally the gravy. Enjoy!
