swedish meatballs with noodles, jam and salad

These Swedish meatballs are juicy and fragrant with warm spices—nutmeg and allspice.

The trick is to brown the meatballs nicely in the skillet and use those flavorful meat juices to make a creamy gravy. Egg noodles have the perfect wide surface for catching all that sauce. We couldn’t resist a dollop of sour cherry jam for a sweet accompaniment. Cook, relax and enjoy!

What you'll need: 12 oz extra-wide egg noodles 2 shallots ½ oz fresh parsley 3 Tbsp panko breadcrumbs 12 oz ground sirloin ¼ tsp ground nutmeg ¼ tsp ground allspice 3 Tbsp white wine vinegar 3 oz sour cream 2 oz sour cherry jam 2 oz baby kale coarse salt neutral oil, such as safflower or vegetable 1 large egg all-purpose flour freshly ground black pepper

Equipment: large pot colander large skillet

Recipe steps: 1. Cook the noodles Bring a pot of salted water to a boil. Add 7 oz egg noodles (save the rest for another time or cook them all) and cook until al dente, about 8 minutes. Reserve 1 cup pasta water then drain. Toss noodles with 1 tablespoon oil. Set aside and keep warm.

  1. Make the mixture Peel and finely chop shallots. Remove parsley leaves and finely chop. In a large bowl, combine breadcrumbs and 1 tablespoon water; let stand until softened, about 2 minutes. Beat in 1 egg then add meat, nutmeg, allspice, ½ the shallot, ¼ cup parsley (reserving a little for garnish at the end), ¾ teaspoon salt and a few grinds of pepper. Mix until just combined.

  2. Make the meatballs Roll mixture into 1½–2-inch balls.

  3. Cook meatballs Heat 2 tablespoons oil in a large skillet over medium-high. Add meatballs and cook until browned and cooked through, about 10 minutes. Transfer meatballs to a plate, leaving oil behind. (If little to no oil left in pan, add 1 tablespoon oil).

  4. Make sauce Add remaining shallot to pan and cook until softened, 3 minutes. Add 2 tablespoons vinegar and cook until evaporated, 1 minute. Add 1 tablespoon flour, cook 30 seconds, then whisk in sour cream and pasta water. Simmer until sauce thickens slightly, scraping up browned bits from the pan, about 3 minutes. Season with salt and pepper. Stir in meatballs.

  5. Make salad Toss baby kale with 2 teaspoons oil and remaining vinegar. Season to taste with salt and pepper. Divide egg noodles between plates and top with meatballs, sauce, and a sprinkle of parsley. Serve with jam. Enjoy!