Authentic Swedish MeatballsOver Egg Noodles Recipe

Swedish Meatballs over Egg Noodles is the kind of dish that wraps you in comfort and delivers an irresistible balance of savory, creamy, and hearty flavors.

This traditional Scandinavian recipe is made with seasoned meatballs, gently simmered in a rich, velvety gravy, then served over buttery egg noodles for a deeply satisfying meal. Ideal for a cozy dinner or special family gathering, this version captures the classic essence while offering an easy-to-follow approach that any home cook can master.

With a combination of ground meats, warm spices, and a luscious cream sauce, these Swedish Meatballs provide a warm hug in a bowl—perfect for chilly nights or when you simply crave something nostalgic and delicious.

Ingredients:

For the Meatballs:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/2 small onion, finely grated
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp butter for frying

For the Gravy:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• Salt and pepper to taste

For the Noodles:

• 12 oz egg noodles
• 2 tbsp butter
• Salt to taste

Instructions:

1. Start by preparing the meatball mixture. In a mixing bowl, combine breadcrumbs and milk. Let them sit for 5 minutes until the breadcrumbs absorb the liquid.
2. Add the ground beef and pork to the breadcrumb mixture along with the egg, grated onion, allspice, nutmeg, salt, and pepper. Mix everything gently with your hands or a wooden spoon until just combined. Do not overmix.
3. Roll the mixture into small meatballs, roughly 1 inch in diameter. You should get about 20–24 meatballs.
4. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides, cooking for about 6–8 minutes total. Transfer them to a plate and set aside.
5. In the same skillet, make the gravy by melting 2 tablespoons of butter. Whisk in the flour and cook for 1–2 minutes until it turns golden brown.
6. Gradually pour in the beef broth, whisking continuously to prevent lumps. Bring to a simmer and let the sauce thicken slightly.
7. Stir in the heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer the gravy for another 3–4 minutes until smooth and creamy.
8. Return the browned meatballs to the pan with the gravy. Cover and simmer on low heat for about 10 minutes, or until the meatballs are fully cooked through and infused with the sauce.
9. While the meatballs are simmering, cook the egg noodles according to package instructions in salted water. Drain and toss with 2 tablespoons of butter for extra richness.
10. To serve, plate a generous serving of buttered egg noodles, then spoon the Swedish meatballs and their creamy gravy on top. Garnish with chopped parsley or a dollop of lingonberry jam if desired.