swedish meatballs served with egg noodles

Here’s a classic Swedish Meatballs served with egg noodles recipe—tender meatballs, creamy gravy, pure comfort food 🇸🇪🍽️

Swedish Meatballs with Egg Noodles

Ingredients

Meatballs

• 1 lb ground beef (or ½ beef + ½ pork)
• ½ cup breadcrumbs
• ¼ cup milk
• 1 egg
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp allspice or nutmeg
• 1 tsp Worcestershire sauce
• 1 small onion, finely minced

Creamy Gravy

• 3 tbsp butter
• 3 tbsp flour
• 2 cups beef broth
• 1 cup heavy cream or half-and-half
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt & pepper to taste

For Serving

• 10–12 oz egg noodles
• Fresh parsley (optional)
• Lingonberry jam or cranberry sauce (traditional)

Instructions

1. Cook noodles
   • Boil egg noodles in salted water until al dente
   • Drain and keep warm
2. Make meatballs
   • Mix breadcrumbs and milk; let soak 1 minute
   • Add remaining meatball ingredients and mix gently
   • Roll into 1-inch balls
3. Brown meatballs
   • In a large skillet, brown meatballs on all sides
   • Remove and set aside (they’ll finish cooking in sauce)
4. Make gravy
   • In same skillet, melt butter
   • Whisk in flour; cook 1 minute
   • Slowly whisk in broth
   • Stir in cream, Dijon, Worcestershire
   • Simmer until thickened
5. Finish meatballs
   • Return meatballs to skillet
   • Simmer 8–10 minutes until cooked through
6. Serve
   • Spoon meatballs and gravy over egg noodles
   • Garnish with parsley
   • Add lingonberry jam on the side

Tips & Variations

• Use chicken broth for a lighter gravy
• Add sautéed mushrooms for depth
• Frozen meatballs work in a pinch
• Sour cream can replace half the cream for tang

If you’d like, I can also give you a slow cooker version, one-pan weeknight shortcut, or IKEA-style flavor profile.