Why You’ll Love Swedish Meatballs with Egg Noodles Recipe
This Swedish meatballs recipe brings together simple ingredients to create a filling, flavorful meal without requiring hours in the kitchen. The homemade meatballs are juicy and well seasoned, while the creamy gravy is savory, smooth, and perfect for coating egg noodles.
You’ll also love how much of the meal comes together in the same skillet. Browning the meatballs first leaves flavorful bits behind that become part of the sauce, adding even more depth to the finished dish.
It’s also easy to customize. You can adjust the seasonings, make the gravy richer, swap the noodles for another side, or add vegetables to turn it into an even more substantial dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
- 1 large egg
- 2 cloves garlic, minced
- 1 1/2 tablespoons chopped fresh parsley, optional
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound lean ground beef
- 1/4 cup finely minced onion
- 1/4 cup panko breadcrumbs
- 1 tablespoon oil, for cooking
For the sauce and noodles:
- 3 tablespoons butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 4 1/2 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 1 cup milk
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 12 ounces egg noodles, cooked
- Chopped fresh parsley for garnish, optional
Directions
- Before getting started, choose a large, deep skillet or braiser with enough room to hold the meatballs, sauce, and cooked egg noodles. A wide pot can also be used.
- In a large mixing bowl, combine the egg, minced garlic, parsley, nutmeg, kosher salt, and black pepper using a fork.
- Add the ground beef, finely minced onion, and panko breadcrumbs. Gently mix everything together with clean hands until just combined. Avoid overmixing, as this can make the meatballs dense.
- Shape the mixture into meatballs using approximately 2 tablespoons of the mixture for each one. Arrange them on a clean plate while you heat the skillet.
- Heat the oil in a large, deep skillet over medium heat. Once hot, add the meatballs. Cook them, turning approximately every 2 minutes so they brown evenly on all sides.
- Continue cooking until the meatballs are completely cooked through and have reached an internal temperature of 165°F. Transfer the cooked meatballs to a clean plate. Leave the flavorful drippings in the skillet unless there is an excessive amount of grease.
- Meanwhile, prepare the egg noodles according to the package instructions. Drain them once tender and set aside.
- To prepare the sauce, add the butter to the same skillet used for the meatballs. Allow it to melt, then add the diced yellow onion. Cook for approximately 5 minutes, stirring occasionally, until the onion has softened.
- Stir in the minced garlic and flour. Cook for another 2 to 3 minutes, stirring frequently. This helps remove the raw flour taste and creates the base for the creamy sauce.
- Slowly pour in the beef broth while continuously whisking to prevent lumps from forming.
- Add the milk, kosher salt, black pepper, and nutmeg. Stir frequently and bring the mixture to a boil.
- Reduce the heat to maintain a gentle simmer. Return the cooked meatballs to the skillet and simmer them in the sauce for 2 to 3 minutes, allowing the flavors to come together.
- Add the cooked egg noodles directly to the skillet and gently toss until the noodles are thoroughly coated with the creamy sauce. You can also divide the noodles among individual bowls and spoon the meatballs and sauce over the top.
- Taste the sauce and adjust the salt and pepper if necessary. Garnish with chopped fresh parsley and serve warm.
Servings and timing
This recipe makes approximately 5 servings.
- Prep and cooking time: 40 minutes
- Servings: 5
- Meatball doneness: Cook to an internal temperature of 165°F
The recipe works especially well as a complete dinner because the meatballs, creamy gravy, and egg noodles are all served together.
Variations
Creamier sauce: For a richer gravy, replace part of the milk with heavy cream or half-and-half.
Ground meat combination: Instead of using only ground beef, prepare the meatballs with a combination of ground beef and ground pork for a slightly richer flavor.
Turkey meatballs: Ground turkey can be substituted for the beef for a lighter variation. Be careful not to overcook the meatballs, since lean turkey can dry out more quickly.
Mushroom Swedish meatballs: Sauté sliced mushrooms with the onion before adding the garlic and flour. Mushrooms pair particularly well with the creamy beef gravy.
Extra vegetables: Add peas, spinach, mushrooms, or finely chopped carrots to make the meal more vegetable-forward.
Different noodles: Wide egg noodles are ideal for catching the creamy sauce, but other pasta shapes can also work.
Mashed potato variation: Skip the egg noodles and spoon the Swedish meatballs and gravy over creamy mashed potatoes.
Extra-seasoned meatballs: Add a small pinch of allspice along with the nutmeg for another layer of warm, traditional-inspired flavor.
Storage/Reheating
Refrigerator: Allow leftovers to cool before transferring them to an airtight container. Store the Swedish meatballs, noodles, and sauce in the refrigerator for up to 3 to 4 days.
Freezer: The meatballs and sauce can be frozen in a freezer-safe container. For the best texture, consider freezing them without the egg noodles and preparing fresh noodles when you’re ready to serve the meal.
Stovetop reheating: Place leftovers in a skillet or saucepan over low to medium-low heat. Add a small splash of milk or beef broth to loosen the sauce, then heat gently while stirring occasionally until everything is hot.
Microwave reheating: Place an individual portion in a microwave-safe dish. Add a splash of milk or broth if the sauce has become thick, cover loosely, and heat in short intervals, stirring between each interval.
The gravy will naturally thicken as it cools. Adding a little extra liquid during reheating helps restore its smooth and creamy consistency.
FAQs
Can I make Swedish meatballs ahead of time?
Yes. The meatballs can be shaped ahead of time and refrigerated in a covered container until you’re ready to cook them. You can also cook the meatballs in advance and reheat them gently in the freshly prepared sauce.
Can I use frozen meatballs instead of homemade meatballs?
Yes. Frozen meatballs can save time when you need a faster dinner. Cook or heat them according to their package instructions, then add them to the homemade sauce and simmer briefly before serving with the noodles.
Why are my Swedish meatballs tough?
Tough meatballs are often caused by overmixing the ground beef mixture or cooking the meatballs for too long. Mix the ingredients only until combined and stop cooking once the centers reach a safe temperature.
How do I keep the gravy from becoming lumpy?
Gradually add the beef broth while whisking continuously. Cooking the flour with the butter and aromatics for a couple of minutes before adding liquid also helps create a smoother gravy.
What can I use instead of egg noodles?
Mashed potatoes, rice, pasta, or even roasted potatoes can be served with the meatballs and creamy gravy. Choose something that can soak up plenty of sauce.
Can I make the sauce thicker?
Yes. Allow the sauce to simmer for a little longer before adding the meatballs and noodles. Keep in mind that it will also thicken slightly as it cools.
What should I do if the sauce is too thick?
Gradually stir in additional beef broth or milk until the sauce reaches your preferred consistency. Add only a small amount at a time so you don’t accidentally make it too thin.
Can I add vegetables to Swedish meatballs with egg noodles?
Absolutely. Mushrooms, peas, spinach, and other quick-cooking vegetables are easy additions. Mushrooms can be sautéed with the onions, while peas or spinach can be stirred into the sauce toward the end of cooking.
Can I freeze Swedish meatballs with the sauce?
Yes. The cooked meatballs and gravy can be frozen together. For the best results, freeze the noodles separately or make fresh egg noodles after reheating the meatballs and sauce.
How do I know when the meatballs are fully cooked?
The most reliable method is to check the center of a meatball with an instant-read meat thermometer. The internal temperature should reach 165°F. The meatballs should also be browned on the outside and cooked through in the center.
Conclusion
Swedish Meatballs with Egg Noodles is the kind of comforting dinner that delivers plenty of flavor without an overly complicated cooking process. Juicy homemade beef meatballs, tender noodles, and creamy beef gravy come together in one satisfying dish that can be on the table in about 40 minutes.
Whether you make it for a weeknight family meal or simply want something warm and hearty, this recipe is easy to adapt to your preferences. Finish it with fresh parsley and serve it hot for a creamy, savory dinner that makes excellent leftovers, too.
Swedish Meatballs with Egg Noodles
Tender Swedish-style beef meatballs simmered in a rich, creamy gravy and tossed with comforting egg noodles. A hearty one-pan dinner perfect for busy evenings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
- Diet: Low Salt
Ingredients
- 1 large egg
- 2 cloves garlic, minced
- 1 1/2 Tablespoons chopped fresh parsley (optional)
- ¼ teaspoon nutmeg
- 1 1/2 teaspoons kosher salt
- ¼ teaspoon ground pepper
- 1 pound lean ground beef
- ¼ cup finely minced onion
- ¼ cup panko breadcrumbs
- 1 Tablespoon oil (for cooking)
- 3 Tablespoons butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 4 ½ tablespoons all-purpose flour
- 3 cups low sodium beef broth
- 1 cup milk
- 1 teaspoon kosher salt (plus more, to taste)
- ¼ teaspoon ground pepper
- 1/8 teaspoon ground nutmeg
- 12 ounce bag egg noodles, cooked
- Chopped parsley (for garnish, optional)
Instructions
- In a large bowl, use a fork to mix together the egg, 2 cloves minced garlic, parsley, ¼ teaspoon nutmeg, 1 1/2 teaspoons kosher salt, and ¼ teaspoon ground pepper. Add the ground beef, ¼ cup minced onion, and panko breadcrumbs. Mix with clean hands until just combined, then shape into 2-Tablespoon-sized meatballs.
- Heat the oil in a large, deep skillet or braiser over medium heat. Add the meatballs and cook, turning about every 2 minutes, until cooked through and the centers reach 165 F. Transfer the meatballs to a clean plate. Leave a moderate amount of the cooking fat in the skillet.
- Cook the egg noodles according to the package directions if they are not already prepared.
- Add the butter to the skillet and allow it to melt. Add the diced yellow onion and sauté until softened, about 5 minutes.
- Add the remaining 3 cloves minced garlic and the flour. Cook, stirring, for 2-3 minutes.
- Slowly pour in the beef broth while whisking to create a smooth sauce. Stir in the milk, 1 teaspoon kosher salt, ¼ teaspoon ground pepper, and 1/8 teaspoon nutmeg.
- Cook, stirring frequently, until the sauce comes to a boil. Reduce the heat to maintain a gentle simmer.
- Return the meatballs to the skillet and simmer in the sauce for 2-3 minutes.
- Add the cooked egg noodles and gently toss until evenly coated with the sauce. Alternatively, spoon the meatballs and sauce over individual servings of noodles.
- Garnish with chopped parsley, if desired, and serve warm.
Notes
- Use a large, deep skillet, braiser, or wide pot with enough room to hold the meatballs, sauce, and cooked noodles.
- A meat thermometer inserted into the center of the meatballs should register 165 F.
- If using fattier ground beef, drain excess grease after cooking the meatballs, leaving a small amount in the pan for flavor.
- Add additional kosher salt to the finished sauce to taste.
- The noodles can be tossed directly into the sauce or served separately with the meatballs and sauce spooned over them.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 680 kcal
- Sugar: 7 g
- Sodium: 1050 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 165 mg
