Swedish Meatballs Served With Egg Noodles

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You know those meals that just wrap you up in a hug the moment you take a bite? That’s exactly what this recipe does for me. These Swedish Meatballs served over buttery egg noodles are the kind of dish that makes you close your eyes and savor every single forkful. It brings me right back to Sunday afternoons at my grandma’s house—where the windows fogged up from all the cooking, and the smell of nutmeg and onions practically danced in the air.

I actually made these last weekend after a chilly morning at the farmer’s market. I had a basket full of fresh herbs, ground beef, and the creamiest sour cream from a local dairy. And I thought, what better way to end the day than with a big bowl of comfort? These meatballs aren’t your average—they’re tender, flavorful, and smothered in a silky gravy that coats every twirl of those golden egg noodles.

I couldn’t wait to share this one with you because it’s not only cozy—it’s a total crowd-pleaser. And I just know you’re going to fall in love with it the moment that creamy sauce hits your taste buds!

Why You’ll Absolutely Love These Swedish Meatballs?

• Perfectly tender meatballs that melt in your mouth thanks to a mix of beef, pork, and a touch of cream.
• The sauce is dreamy—a rich, savory gravy with a hint of sweetness and that signature touch of warm spice.
• Egg noodles make the perfect bed—their soft, buttery texture soaks up the sauce like a dream.
• Kid-friendly and grown-up approved—even the pickiest eaters go back for seconds!
• Great for make-ahead dinners, and the leftovers? Even better the next day!

Can I freeze Swedish meatballs?
Absolutely! Freeze the cooked meatballs and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

What if I don’t have sour cream?
You can sub with plain Greek yogurt or even heavy cream in a pinch, though it won’t have quite the same tangy flavor.

Are these spicy?
Nope, just warm and savory. If you like a little kick, a pinch of cayenne or smoked paprika would do the trick.

Ingredients:

For the Meatballs:

• 1 lb ground beef (80/20 for flavor)
• ½ lb ground pork (adds tenderness and a little fat)
• 1 small yellow onion, finely grated or minced
• 1 garlic clove, minced
• ½ cup plain breadcrumbs
• ⅓ cup whole milk
• 1 egg
• ¼ tsp ground allspice
• ¼ tsp ground nutmeg
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp butter (for browning)

For the Creamy Gravy:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef broth (low sodium)
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ cup sour cream (room temp)
• Salt & pepper, to taste

For Serving:

• 12 oz wide egg noodles
• 2 tbsp salted butter
• Fresh chopped parsley, for garnish (optional but pretty!)

Instructions:

1. Soak the breadcrumbs.
   In a small bowl, stir the breadcrumbs and milk together. Let them sit for about 5 minutes until soft—this keeps the meatballs moist and tender.
2. Mix the meatball mixture.
   In a large mixing bowl, combine the ground beef, pork, grated onion, garlic, soaked breadcrumbs, egg, spices, salt, and pepper. Use your hands (clean, of course!) to mix everything until just combined—don’t overwork it or they’ll be tough.
3. Roll and brown the meatballs.
   Form into 1½-inch balls (you should get about 20-24). In a large skillet, melt 2 tbsp of butter over medium heat. Add the meatballs in batches and brown on all sides—about 5-7 minutes total. Don’t worry if they’re not fully cooked through, we’ll simmer them in the gravy later. Transfer them to a plate.
4. Make the creamy gravy.
   In the same skillet (don’t clean it, those browned bits are gold!), melt 3 tbsp of butter and whisk in the flour. Cook for about 2 minutes until it turns a light golden brown and smells nutty. Slowly whisk in the beef broth, then stir in Worcestershire, Dijon mustard, salt, and pepper.
5. Add the sour cream.
   Turn the heat to low and whisk in the sour cream. Let it simmer gently—you don’t want it to boil or the cream might separate.
6. Simmer the meatballs.
   Return the meatballs (and any juices) to the skillet. Cover and let them simmer in the gravy for about 10-12 minutes, until fully cooked and incredibly tender.
7. Cook your noodles.
   Meanwhile, boil the egg noodles according to package instructions. Drain and toss with 2 tbsp of butter—because why not?
8. Serve and enjoy!
   Spoon those luscious meatballs and gravy over the warm noodles, and sprinkle with a little parsley if you’re feeling fancy.

Pro Tips for Meatball Magic:

• Use freshly grated onion instead of chopped—this adds moisture and almost melts into the meat mixture.
• Don’t skip the nutmeg and allspice. It’s what gives Swedish meatballs their signature warmth.
• Want a lighter version? Ground turkey and Greek yogurt work too, though the flavor will be slightly different
• Need to stretch it? Serve with mashed potatoes or even rice if you’re out of noodles. It’s just as dreamy!

Storage & Serving Ideas:

To store: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days.

To reheat: Warm in a skillet over medium-low heat with a splash of broth or milk to loosen the sauce.

Serving tip: These are amazing over mashed potatoes too—or spoon them over crusty bread for a Swedish meatball sandwich situation you’ll be dreaming about!

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