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

Serves: 20

Ingredients

  • 1 package (12 oz.) wide egg noodles
  • 2 thin slices white sandwich bread
  • ½ cup 1% milk
  • 2 lbs. 93% lean ground beef
  • 2 cloves garlic, peeled and minced
  • 1 large egg
  • ¼ tsp. salt
  • ¼ tsp. allspice
  • ⅛ tsp. nutmeg
  • 1 Tbsp. butter
  • ⅓ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 12 oz. fat-free evaporated milk
  • ¼ tsp. ground allspice
  • ⅛ tsp. ground nutmeg
  • ¼ tsp. salt
  • ¼ tsp. ground white pepper

Directions

  • Prepare egg noodles according to package directions. Set aside and keep warm.
  • Preheat the oven to 450°F. Line two rimmed baking sheets with foil and spray each lightly with nonstick spray.
  • To make the meatballs, add the bread and milk to a shallow saucepan and cook on low until the milk is absorbed, about 1 minute. Place the bread into a large bowl and add the meat, garlic, egg, salt, allspice, and nutmeg.
  • Form the mixture into 1" balls and divide balls evenly between the baking sheets. Bake the meatballs until they just begin to color, 10–15 minutes. Drain the meatballs on paper towel–lined plates.
  • To make the sauce, while the meatballs are cooking, heat the butter over medium heat in a 3-quart Dutch oven. When melted, add the flour and stir to combine. Slowly stream in the chicken broth, whisking constantly to avoid lumps. Whisk in the evaporated milk, allspice, nutmeg, salt, and pepper. Simmer until the mixture thickens slightly, then remove from heat.
  • Turn the oven down 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.

Recipe Information

Serves: 20

Ingredients

  • 1 package (12 oz.) wide egg noodles
  • 2 thin slices white sandwich bread
  • ½ cup 1% milk
  • 2 lbs. 93% lean ground beef
  • 2 cloves garlic, peeled and minced
  • 1 large egg
  • ¼ tsp. salt
  • ¼ tsp. allspice
  • ⅛ tsp. nutmeg
  • 1 Tbsp. butter
  • ⅓ cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 12 oz. fat-free evaporated milk
  • ¼ tsp. ground allspice
  • ⅛ tsp. ground nutmeg
  • ¼ tsp. salt
  • ¼ tsp. ground white pepper

Directions

  • Prepare egg noodles according to package directions. Set aside and keep warm.
  • Preheat the oven to 450°F. Line two rimmed baking sheets with foil and spray each lightly with nonstick spray.
  • To make the meatballs, add the bread and milk to a shallow saucepan and cook on low until the milk is absorbed, about 1 minute. Place the bread into a large bowl and add the meat, garlic, egg, salt, allspice, and nutmeg.
  • Form the mixture into 1" balls and divide balls evenly between the baking sheets. Bake the meatballs until they just begin to color, 10–15 minutes. Drain the meatballs on paper towel–lined plates.
  • To make the sauce, while the meatballs are cooking, heat the butter over medium heat in a 3-quart Dutch oven. When melted, add the flour and stir to combine. Slowly stream in the chicken broth, whisking constantly to avoid lumps. Whisk in the evaporated milk, allspice, nutmeg, salt, and pepper. Simmer until the mixture thickens slightly, then remove from heat.
  • Turn the oven down 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat5g
Saturated Fat2g
Cholesterol55mg
Sodium180mg
Total Carbohydrate17g
Dietary Fiber1g
Sugars3g
Protein14g