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Savory Swedish meatballs in a velvety cream sauce served over egg noodles are a cozy family dinner classic. Rich in protein and comforting on cold evenings, this dish never disappoints.
Tear the white bread into small pieces and soak in milk for 5 minutes to soften.
In a pan over medium heat, sauté chopped onion in 1 tbsp butter until translucent, about 4 minutes. Let cool.
Combine soaked bread, ground beef, ground pork, cooled onions, egg, salt, pepper, allspice, and nutmeg in a large bowl. Mix until just combined; do not overmix.
With damp hands, shape the mixture into small meatballs (about 1-inch diameter).
Heat 2 tbsp butter in a large skillet over medium heat. Brown meatballs in batches, turning to develop even color, about 5–7 minutes. Transfer to a plate.
Melt remaining 1 tbsp butter in the same skillet. Whisk in flour and cook for 1 minute, stirring constantly.
Slowly add beef broth to the roux, whisking to prevent lumps. Bring to a simmer and cook until thickened, about 3 minutes.
Reduce the heat to low and stir in the sour cream. Return meatballs to the sauce, cover, and simmer gently for 10 minutes. Avoid boiling.
While the meatballs simmer, cook egg noodles in boiling salted water according to package instructions. Drain.
Serve the Swedish meatballs and cream sauce over the cooked egg noodles.
