Light and Creamy Swedish Meatballs with Noodles
All of the flavor and none of the guilt! Serve leftover meatballs in a sandwich the next day.
Serves: 20Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 1 package (12 oz.) wide egg noodles
- 2 thin slices white sandwich bread
- 1⁄2 cup 1% milk
- 2 lbs. 93% lean ground beef
- 2 cloves garlic, peeled and minced
- 1 large egg
- 1⁄2 tsp. salt, divided
- 1⁄2 tsp. ground allspice, divided
- 1⁄4 tsp. ground nutmeg, divided
- 1 Tbsp. butter
- 1⁄3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 12 oz. fat-free evaporated milk
- 1⁄4 tsp. ground white pepper
- Prepare egg noodles according to package directions. Set aside and keep warm.
- Preheat oven to 450°F. Line 2 rimmed baking sheets with foil and spray each lightly with nonstick spray.
- Add bread 1% milk to a shallow saucepan and cook on low until milk is absorbed, about 1 minute. Place bread mixture in a large bowl and add ground beef, garlic, egg, 1⁄4 teaspoon salt, 1⁄4 teaspoon allspice, and 1⁄8 teaspoon nutmeg.
- Form the mixture into 1-inch balls and divide balls evenly between the baking sheets. Bake the meatballs until they just begin to color, 10 to 15 minutes. Drain the meatballs on paper towel–lined plates.
- While the meatballs are cooking, heat butter over medium heat in a 3-quart Dutch oven. When melted, add flour and stir to combine. Slowly stream in chicken broth, whisking constantly to avoid lumps. Whisk in evaporated milk, pepper, 1⁄8 teaspoon nutmeg, 1⁄4 teaspoon allspice, and 1⁄4 teaspoon salt. Simmer until the mixture thickens slightly, then remove from heat.
- Reduce oven temperature to 325°F. Add the meatballs to the sauce, stir gently to combine, and cover. Bake the meatballs until they are tender and flavorful, about 40 minutes, stirring to coat them with sauce once or twice during baking.