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Swedish Meatballs with Egg Noodles – A Beloved Comfort Food

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Hello friends! I’m sharing my easy recipe for classic Swedish meatballs served over tender egg noodles. This dish brings me right back to my childhood, when my grandmother would make a big batch of meatballs on a cold winter’s night. I remember the savory aroma filling up her little kitchen as we all gathered around the table, eager to dig into this cozy, comforting meal.

I’ve put my own spin on this traditional recipe by using a blend of ground beef and pork for flavorful, tender meatballs simmered in a creamy, herb-infused gravy. It’s pure comfort food bliss! The egg noodles soak up all that rich, velvety sauce making this a fabulous one-pot meal your whole family will love.

Before we begin cooking, here are some common questions about making Swedish meatballs at home:

Can I make the meatballs ahead of time?

Yes, you can form the raw meatballs 1 day in advance. Place them in a casserole dish in a single layer, cover, and refrigerate. You can also freeze the uncooked meatballs for up to 3 months. Arrange them in a single layer on a parchment-lined baking sheet and freeze until firm. Then transfer to an airtight freezer container or bag. Thaw overnight in the fridge before cooking. The chilling helps the meatballs retain their shape better during cooking.

What type of noodle works best?

Any type of egg noodle works well, but I prefer wide noodles. They hold up nicely when mixed with the sauce and meatballs. Cook time may vary based on the noodle, so follow package directions and adjust cooking time if needed.

How do I get the sauce so creamy?

Whisking flour into melted butter makes a thick roux base. Slowly whisking in broth and cream creates a smooth, velvety texture. The starch from the flour and fat from the dairy is what gives the sauce its luscious creaminess. Just make sure to whisk properly when adding the liquid to prevent lumps.

Can I use milk instead of cream?

Yes, whole milk or even half and half work well instead of heavy cream. The sauce may end up slightly less rich and silky, but still tastes great. Add a splash more flour to the roux if you want to thicken it up more.

What’s the best way to serve this meal?

I love serving it family-style right from the pan with a side salad. It feels warm, homey and communal! Meatballs and noodles also reheat well, so leftovers the next day are just as tasty.


  • For the Meatballs:
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup panko breadcrumbs
  • 1 large egg
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 1⁄2 teaspoons salt
  • 1 teaspoon black pepper
  • 1⁄2 teaspoon ground allspice
  • 1⁄4 teaspoon ground nutmeg
  • For the Sauce and Noodles:
  • 3 tablespoons butter
  • 1⁄4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Kosher salt and black pepper, to taste
  • 1 (12 ounce) package wide egg noodles
  • Chopped fresh parsley, for garnish


  1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, onion, garlic, parsley, salt, pepper, allspice and nutmeg until well blended. Gently mix together using your hands or a wooden spoon. Be careful not to overmix.
  2. Using your hands, form heaping tablespoon-sized meatballs and place on a parchment-lined baking sheet. You should end up with around 30 meatballs.
  3. Cover the meatballs and refrigerate for at least 30 minutes, or up to overnight. This helps them hold their shape better. Remove from fridge 15 minutes before cooking.
  4. In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until slightly golden and fragrant.
  5. Gradually whisk in the beef broth, cream, and Dijon mustard. Bring to a gentle simmer.
  6. Add the chilled meatballs to the sauce, cover, and cook for 20 minutes, gently turning the meatballs halfway through. Remove lid and continue simmering uncovered for 5 more minutes until the sauce has thickened and meatballs are cooked through. Season to taste with salt and pepper.
  7. While the meatballs are simmering, cook the egg noodles according to package directions until al dente. Drain and set aside.
  8. Transfer the cooked egg noodles to serving plates or a large serving bowl. Top with the Swedish meatballs and sauce. Garnish with chopped fresh parsley. Serve immediately while hot.

Cooking Tips

  • Use a combination of beef and pork for the most flavorful meatballs. The pork keeps them tender.
  • Chilling the meatballs before cooking helps them retain their shape without falling apart.
  • Cook the meatballs low and slow. This keeps them pillowy soft instead of tough.
  • Whisk the flour into the butter properly when making the roux. This prevents lumps in the sauce.
  • Simmer the meatballs gently in the sauce for maximum flavor infusion.

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