Swedish Meatballs Served With Egg Noodles

You know those dinners that make the whole house feel calmer? This is that kind of meal.

Swedish meatballs are cozy in the best way—tender, well-seasoned meatballs simmered in a creamy gravy that tastes rich without feeling heavy. And when you spoon that sauce over warm egg noodles, it turns into the kind of bowl you keep going back to while you’re standing at the stove “just tasting.”

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This version is built for real life. It doesn’t ask you to hunt down hard-to-find ingredients, and it doesn’t rely on shortcuts that flatten the flavor. The meatballs stay soft and juicy thanks to a simple breadcrumb-and-milk mixture. The gravy comes together in the same pan you brown the meatballs in, so you keep every bit of flavor. And the seasoning stays true to what people expect—black pepper, a hint of nutmeg, a whisper of allspice, and a creamy finish that clings to each noodle.

It’s also a recipe that loves leftovers. The sauce thickens slightly in the fridge in the most delicious way, and the flavors settle in overnight. If you’re a meal-prep person, this one earns a spot in your rotation. If you’re not, it might turn you into one.

Frequently asked questions

Can I freeze Swedish meatballs and gravy?
Yes. Let the meatballs and sauce cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge. Reheat gently on the stove over medium-low heat, adding a splash of broth if the sauce is too thick.

What can I use instead of sour cream?
Plain Greek yogurt works well and keeps the sauce tangy. Let it come to room temperature first, then whisk it in over low heat so it doesn’t separate. Heavy cream is another option for a richer sauce, but you’ll lose that classic tang.

How do I keep the meatballs tender, not tough?
Two things matter most: don’t overmix the meat, and don’t pack the meatballs tightly when you roll them. Mix just until combined, then shape gently. Also, browning is for flavor—finish cooking them in the gravy so they stay juicy.

Can I make this ahead for a busy night?
Absolutely. You can roll the meatballs up to 24 hours ahead and keep them covered in the fridge. You can also cook the meatballs and sauce fully, then reheat gently before serving. If you’re serving with noodles, cook the noodles fresh for the best texture.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

For the meatballs

Ground beef
Go for 80/20 if you can. A little fat keeps the meatballs juicy and flavorful. If you prefer leaner beef, the recipe still works—just don’t skip the milk and breadcrumbs.

Ground pork
This is the secret to that classic tender texture. Pork adds richness and keeps the meatballs soft. If you can’t use pork, you can do all beef, but the texture will be slightly firmer.

Onion (finely grated or minced)
Grated onion is worth it. It melts into the mixture and adds moisture without leaving chunks. If you only have a knife and a cutting board, mince it very fine.

Garlic
One clove is enough to add depth without turning this into “garlic meatballs.” The gravy carries a lot of flavor already.

Plain breadcrumbs + milk
This is the tenderness insurance policy. The breadcrumbs soak up milk and keep the meatballs from drying out. It also makes the inside feel lighter, not dense.

Egg
Binder. It keeps everything together while the meatballs brown and simmer.

Allspice + nutmeg
This is the signature warmth. Don’t go heavy. It should be subtle—like you can’t quite put your finger on it, but it tastes right.

Salt + black pepper
Seasoning matters here because the gravy is mild and creamy. Under-seasoned meatballs taste flat fast.

Butter (for browning)
Butter helps the meatballs brown with great flavor. If your pan runs hot, add a small splash of oil with the butter so it doesn’t burn.

For the creamy gravy

Butter + flour
This is your roux. It thickens the sauce and gives it that smooth, velvety texture that coats noodles perfectly.

Beef broth
Low-sodium is best so you control salt. Broth is the backbone of the gravy, so choose one you like.

Worcestershire sauce
A little adds savory depth. It makes the gravy taste “rounded,” not one-note.

Dijon mustard
You won’t taste mustard. It adds a little tang that balances the richness, especially once sour cream goes in.

Sour cream
Classic finish. It gives the gravy that gentle tang and creamy texture. Bring it to room temperature so it blends smoothly.

For serving

Wide egg noodles
They hold sauce like a dream. Cook them just until tender, then toss with butter so they don’t clump.

Salted butter
Simple, but it matters. Buttered noodles make the whole dish taste more comforting.

Parsley (optional)
Not required, but it freshens the plate and adds a little color. If you have it, use it.

Instructions

I’ve included step by step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.

Step 1: Soak the breadcrumbs

In a small bowl, stir the breadcrumbs and milk together. Let it sit for 5 minutes until the breadcrumbs soften into a thick paste. This keeps the meatballs tender and moist.

Step 2: Mix the meatballs (gently)

In a large bowl, combine the ground beef, ground pork, grated onion, garlic, soaked breadcrumbs, egg, allspice, nutmeg, salt, and pepper.

Use your hands or a sturdy spoon and mix just until everything comes together. Stop there. Overmixing makes meatballs tough.

Step 3: Roll the meatballs

Roll into 1 ½-inch meatballs. You’ll usually get around 20–24 depending on how generous you are.

Tip: keep a small bowl of water nearby and lightly dampen your hands if the mixture sticks.

Step 4: Brown the meatballs

Place a large skillet over medium heat. Melt the butter.

Add the meatballs in batches. Don’t crowd the pan. Brown them on all sides, about 5–7 minutes total per batch.

They don’t have to be fully cooked through yet. Browning is for flavor. They’ll finish in the sauce.

Transfer browned meatballs to a plate.

Step 5: Make the roux

In the same skillet, melt the butter for the gravy. Sprinkle the flour over the butter and whisk until smooth.

Cook for about 2 minutes. You want it lightly golden and smelling a little nutty.

Step 6: Build the gravy

Slowly whisk in the beef broth. Go gradually so the roux stays smooth.

Add the Worcestershire sauce and Dijon mustard. Whisk again.

Let it simmer for a few minutes until it thickens slightly. The sauce should coat the back of a spoon.

Step 7: Add sour cream (low heat only)

Turn the heat to low.

Whisk the sour cream in gently until smooth. Keep the sauce at a low simmer—no boiling. Boiling can cause sour cream to separate.

Taste and add salt and pepper as needed.

Step 8: Simmer the meatballs in the gravy

Return the meatballs (and any juices on the plate) back into the skillet.

Cover and simmer for 10–12 minutes, or until the meatballs are cooked through and tender.

Step 9: Cook and butter the noodles

While the meatballs simmer, cook the egg noodles in salted boiling water according to the package directions.

Drain, then toss with butter. That buttery coating keeps noodles silky and helps the sauce cling.

Step 10: Serve

Pile noodles into bowls. Spoon meatballs and gravy over the top.

Finish with parsley if you want. Serve warm, and don’t be surprised when people go back for seconds.

The key to tender Swedish meatballs

Tender meatballs aren’t luck. They’re technique. Small things, but they add up.

Use the breadcrumb-and-milk mixture

This keeps the meatballs juicy inside and prevents that tight, dense texture.

Grate the onion

Grated onion releases moisture and flavor into the meat mixture. It also disappears as it cooks, which makes the meatballs taste smoother.

Mix only until combined

Once the meat looks evenly mixed, stop. You’re not kneading bread here.

Brown, then simmer

Browning builds flavor. Simmering finishes the cook gently, which keeps them soft.

How to make creamy Swedish gravy without it splitting

If you’ve ever had a cream sauce break, you know it can feel discouraging. This gravy is forgiving, but a few habits help.

Keep the heat low when adding sour cream

Sour cream doesn’t love a hard boil. Low heat keeps it smooth.

Warm the sour cream slightly

Room temperature sour cream blends easier than cold sour cream straight from the fridge.

Whisk patiently

Add it and whisk until the sauce looks glossy and unified. If it looks slightly grainy at first, keep whisking on low heat—many times it smooths out.

Recipe tips

Make meatballs the same size. They cook evenly and look better on the plate.
Use a large skillet. Crowding causes steaming, and you lose browning.
Taste the gravy before serving. Broth salt levels vary a lot. Adjust at the end.

If the gravy gets too thick, add a splash of broth and whisk until smooth.
If the gravy is too thin, let it simmer uncovered for a few minutes. It thickens quickly.
If you want a deeper flavor, add a tiny pinch more allspice. Tiny. It can take over if you go heavy.

Variations and add-ins

These keep the spirit of the dish, but let you work with what you have.

All-beef meatballs

Use 1 ½ pounds ground beef and skip the pork. They’ll be slightly firmer but still good.

Turkey version

Ground turkey works, but it needs help. Use dark meat turkey if possible, and don’t skip the breadcrumb soak. Add an extra tablespoon of butter when browning for richness.

Mushroom gravy add-in

Sauté sliced mushrooms in the skillet after browning the meatballs, then continue with the roux and broth. It adds a hearty, savory layer that works beautifully with the sour cream finish.

Extra creamy sauce

Add ¼ cup heavy cream along with the sour cream. It makes the sauce a little silkier and slightly less tangy.

Serve over mashed potatoes

Classic choice. Mashed potatoes plus Swedish gravy is hard to beat, especially when it’s cold outside.

What to serve with it

This dish is rich and cozy, so sides that are fresh or crisp are a nice balance.

steamed green beans with a little butter
roasted broccoli or Brussels sprouts
a simple green salad with a light dressing
roasted carrots
quick pickled cucumbers (bright and fresh next to the creamy sauce)

Storage and reheating

How long will leftovers stay good?

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating on the stove (best method)

Add meatballs and gravy to a skillet over medium-low heat. Add a splash of broth if needed. Warm gently, stirring occasionally, until hot.

Reheating in the microwave

Microwave in 60–90 second bursts, stirring in between. Add a spoonful of broth if the sauce looks thick.

Tip: store noodles separately if you can. They’ll keep a better texture.

Freezing and meal prep

If you want the best results, freeze the meatballs and gravy and cook noodles fresh.

How to freeze

Cool meatballs and sauce completely, then freeze in a freezer-safe container for up to 2 months.

How to thaw and reheat

Thaw overnight in the refrigerator. Reheat gently on the stove over medium-low. Add broth as needed to loosen the sauce.