SWEDISH MEATBALLS AND NOODLES

Here’s a classic Swedish Meatballs and Noodles recipe—creamy, comforting, and family-friendly.

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Swedish Meatballs and Noodles (Serves 4–6)

Meatballs

• 1 lb (450 g) ground beef

• ½ lb (225 g) ground pork (or use all beef)

• ¾ cup breadcrumbs

• ½ cup milk

• 1 small onion, finely minced

• 1 egg

• 1 tsp salt

• ½ tsp black pepper

• ¼ tsp allspice

• ¼ tsp nutmeg

• 2 tbsp butter or oil (for frying)

Sauce

• 3 tbsp butter

• 3 tbsp flour

• 3 cups beef broth

• 1 cup heavy cream

• 1 tbsp Worcestershire sauce

• Salt and pepper, to taste

Noodles

• 12 oz (340 g) egg noodles

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Instructions

1. Make the Meatballs

   • In a bowl, mix breadcrumbs and milk; let soak 2 minutes.

   • Add onion, egg, salt, pepper, allspice, nutmeg, and meats.

   • Mix gently and form into 1-inch meatballs.

2. Brown

   • Heat butter or oil in a large skillet over medium heat.

   • Brown meatballs on all sides (they don’t need to cook through).

   • Remove and set aside.

3. Make the Sauce

   • In the same skillet, melt butter.

   • Whisk in flour and cook 1 minute.

   • Slowly whisk in broth until smooth.

   • Stir in cream and Worcestershire sauce.

   • Simmer until slightly thickened.

4. Simmer

   • Return meatballs to the sauce.

   • Cover and simmer 10–15 minutes, until meatballs are cooked through.

5. Cook Noodles

   • Boil egg noodles in salted water according to package directions.

   • Drain and lightly butter if desired.

6. Serve

   • Spoon meatballs and sauce over noodles.

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Serving Suggestions

• Lingonberry jam (traditional!)

• Steamed green beans or peas

• Simple cucumber salad

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Tips

• Don’t overmix the meat—keeps meatballs tender.

• If sauce gets too thick, add a splash of broth.

• Leftovers reheat very well.

If you want a slow-cooker or one-pan version, or a shortcut using frozen meatballs, just tell me 😊