These Easy Swedish Meatballs with Egg Noodles are tender, soft, and juicy, smothered in creamy savory brown gravy.
- How to make the best Swedish Meatballs with Egg Noodles
The meatballs get their distinctive flavor from a bit of ground nutmeg and allspice. Use ground chicken or turkey as an alternative to the ground beef.
This small batch recipe makes a perfect lunch or romantic date night dinner for two.
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What to serve with Swedish Meatballs
Try these Roasted Green Beans and Bacon or this Corn on the cob.
How to make the best Swedish Meatballs with Egg Noodles
Cook the egg noodles according to the package directions.
At the same time, dice the onion small on a cutting board. Click for a cutting board.
In a medium skillet, heat 1 tablespoon of butter over medium heat. Click for a medium skillet.
Add the onions and allow them to soften and become translucent, about 3 – 5 minutes. Remove to a bowl and allow them to cool.
Tear or cut the bread into small pieces.
In a medium bowl, pour the milk over the bread and mix together. Let soak for about 5 minutes.
To the bread mixture add, the ground beef, egg, salt, pepper, nutmeg, ground allspice, and garlic powder and mix until just combined. Don’t over mix the meat as it will result in tough meatballs.
Shape the ground beef mixture into 10 – 12 equal sized meatballs.
In the same medium skillet, heat 1 tablespoon of butter along with the oil over medium heat.
Add the meatballs to the skillet and cook for 8 – 12 minutes, or until cooked through, turning every couple of minutes to ensure even browning. Remove to a plate.
Place the remaining 1 tablespoon of butter into the skillet on medium low heat.
Sprinkle the flour in and whisk for 1 – 2 minutes or until it turns golden brown.
Slowly pour the beef broth in while whisking.
Add the cooked onions to the skillet and stir to combine.
Lower the heat and whisk in the sour cream until combined completely.
Whisk in the mustard and Worcestershire sauce.
Let it come to a gentle simmer and allow the sauce to thicken for 6 – 10 minutes, or until it reaches the desired consistency.
Add the meatballs back in when there are 4 minutes left.
Serve on top of the egg noodles.
Top with fresh parsley or chopped green onions if desired.
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Yield: Serves 2
Swedish Meatballs with Egg Noodles
These Easy Swedish Meatballs with Egg Noodles are tender, soft, and juicy, smothered in creamy savory brown gravy.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Ingredients
- 4 ounces egg noodles (uncooked)
- 1/3 small onion
- 3 Tablespoons butter (divided)
- 1 slice of bread
- 2 Tablespoons milk
- 1/2 pound lean ground beef
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon garlic powder
- 1 teaspoon oil
- 2 teaspoons flour
- 3/4 cup low sodium beef broth
- 1/8 cup sour cream
- 1/2 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- Fresh parsley or green onion for garnish
Instructions
How to make the best Swedish meatballs:
- Cook the egg noodles according to the package directions.
- At the same time, dice the onion small on a cutting board. Click for a cutting board.
- In a medium skillet, heat 1 tablespoon of butter over medium heat. Click for a medium skillet.
- Add the onions and allow them to soften and become translucent, about 3 - 5 minutes. Remove to a bowl and allow them to cool.
- Tear or cut the bread into small pieces.
- In a medium bowl, pour the milk over the bread and mix together. Let soak for about 5 minutes.
- To the bread mixture add, the ground beef, egg, salt, pepper, nutmeg, ground allspice, and garlic powder and mix until just combined. Don’t over mix the meat as it will result in tough meatballs.
- Shape the ground beef mixture into 10 - 12 equal sized meatballs.
- In the same medium skillet, heat 1 tablespoon of butter along with the oil over medium heat.
- Add the meatballs to the skillet and cook for 8 - 12 minutes, or until cooked through, turning every couple of minutes to ensure even browning. Remove to a plate.
- Place the remaining 1 tablespoon of butter into the skillet on medium low heat.
- Sprinkle the flour in and whisk for 1 - 2 minutes or until it turns golden brown.
- Slowly pour the beef broth in while whisking.
- Add the cooked onions to the skillet and stir to combine.
- Lower the heat and whisk in the sour cream until combined completely.
- Whisk in the mustard and Worcestershire sauce.
- Let it come to a gentle simmer and allow the sauce to thicken for 6 - 10 minutes, or until it reaches the desired consistency.
- Add the meatballs back in when there are 4 minutes left.
- Serve on top of the egg noodles.
- Top with fresh parsley or chopped green onions if desired.
Notes
- Use ground chicken or turkey as an alternative to the ground beef.
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Nutrition Information:
Yield:
2Serving Size:
1
Amount Per Serving:Calories: 643Total Fat: 40gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 265mgSodium: 841mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 42g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
