Dinner · 40 min · american

Swedish Meatballs

American flavors, weeknight effort. Beef-pork meatballs meets egg noodles in a 40-minute dinner worth keeping in rotation. The macros do the talking: 77g protein, 8g carbs, and 88g fat in every 1125-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 5 Beef-pork meatballs
• 1 cup cooked Egg noodles
• 1/2 cup Heavy cream
• 1 cup Beef broth
• 1 tsp Dijon
• 2 tbsp Lingonberry jam

Steps

1. Cook the egg noodles according to the package directions, then drain.
2. Brown the meatballs in a large skillet over medium-high heat, turning them until golden all over, about 6-8 minutes. Set them aside.
3. Reduce the heat to medium and pour the beef broth into the pan, scraping up all the browned bits with a wooden spoon. That fond is where the flavor lives.
4. Whisk in the heavy cream and Dijon and simmer 2-3 minutes, until the sauce thickens enough to coat the back of a spoon.
5. Return the meatballs to the pan and simmer 8-10 minutes, until the sauce is velvety and the meatballs are hot through. Cut one open to check there is no pink center.
6. Taste and adjust the salt at the very end.
7. Spoon the meatballs and sauce over the egg noodles, with a spoonful of lingonberry jam on the side. The sweet-tart jam is the classic contrast to the rich sauce.

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