4 tablespoons of butter
1/3 cup of flour
1/3 cup of sour cream
4 cups of beef broth without salt
Half a teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of parsley, which can be fresh or dried.
4 cups of uncooked egg noodles
Tools You Could Use
Dutch Oven for Quick and Accurate Cooking
Big Bowl
Whisk with Silicone Coating
Wooden cooking tool
Meatball Maker
Directions
Get the onions ready:
Cut the onion into very small pieces.
Cook in a small pan or the Instant Dutch Oven with olive oil until the ingredients are soft and see-through.
Soak the bread.
Put the bread in the milk until it has soaked it all up.
Combine the ingredients for the meatballs.
In a big bowl, mix together the pork, beef, eggs, bread soaked in milk, onions, bread crumbs, salt, pepper, nutmeg, and cloves.
Stir until everything is mixed together.
Make meatballs.
Make meatballs that are 1 ½ to 2 inches in size. This recipe yields around 24 meatballs this size. To make smaller meatballs, shape them to be 1 inch in size.
Cook the meatballs until they are brown.
Cook the meatballs in the oven on high heat for around 15 minutes until they are browned. You can also cook them in the Instant Dutch Oven in small groups until they are all browned.
Make the sauce.
Heat up the Instant Dutch Oven for sautéing.
Heat the butter until it becomes liquid.
Put the flour and whisk it together until it forms a roux. Cook for a few minutes to get rid of any raw taste.
Put the sour cream in and mix it quickly.
Pour the beef broth gradually, one cup at a time, while stirring to mix it with the flour and sour cream mixture.
Mix and Cook:
Put the rest of the salt, pepper, and parsley into the liquid.
Put the meatballs back in the Instant Precision Dutch Oven.
Put the raw egg noodles in.
Prepare the meal:
Cover the pot and cook following the Instant Dutch Oven's guidelines until the meatballs are fully cooked and the noodles are soft.
Enjoy your tasty, homemade Swedish meatballs!