Swedish Meatballs with Egg Noodles is comfort food at its best! Flavor packed meatballs are smothered in a rich and creamy gravy made from wholesome ingredients.
Your family is gonna love this easy weeknight meal!
Swedish Meatballs are one of my favorites. While I can’t claim this is these Swedish meatballs are from the motherland – or even Ikea – I can tell you I grew up eating this style meatballs and sauce. And it is delish!
Even better, our family loves these!
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These Swedish Meatballs with Egg Noodles are:
- Ready in under 30 minutes
- Made in one pan
- Made with “real food” ingredients
- Comfort food at its best
- Family friendly
- Smothered in a rich and creamy gravy
These can also be made as a freezer meal, perfect for getting ahead of harvest season. Trust me, you’ll want to make these again. And again. And again.
Field meal? You betcha. Family dinner? Yes, please! Tuesday night? Sign me up.
Ingredients in Swedish Meatballs with Egg Noodles
- Lean ground beef: We always have ground beef in our freezer, plus we raise cattle. So this one is kind of a no-brainer. But you can substitute ground turkey, too.
- Dried minced onion: I like using this because it’s hard to chop the onion as fine as I like in these meatballs. If our kids see actual bits of onion, they tend to be a little picky. Okay, they freak out. So this, or even onion powder. keeps the family happy and my sanity intact.
- Bread crumbs: Adds some body to the meatballs
- Egg: Acts as a binder to hold the meatballs together.
- Allspice: Has a peppery sweetness and special spice to the meatballs. If you don’t have allspice, use equal portions nutmeg, cinnamon and cloves to equal 1/2 tsp.
- Salt and pepper: They’re pretty much a standard ingredient in most of my main dish recipes.
- Oive oil: To keep the meatballs from sticking and help them brown to a rich color
- Flour: To thicken the gravy. You can also use cornstarch or arrowroot.
- Butter: To help make a rich, creamy gravy for your Swedish meatballs
- Beef broth: Again, for the gravy. It needs liquid.
- Whole milk: I like using whole milk because it’s thicker and richer. This milk is also what we drink so I also have it on hand. You could substitute 2 percent milk and it will work though your gravy may be a bit runnier. Skim milk won’t fcut it here, sorry!
- Egg noodles: I love these because they cook up in no time! And also because these are Swedish Meatballs with Egg Noodles so suggesting anything else would be downright ridiculous.
How to Make Swedish Meatballs with Egg Noodles
Easy recipe, BIG flavor!
- Mix your ground beef, onion, bread crumbs, egg, allspice and salt and pepper.
- Heat oil and brown meatballs.
- Make the gravy. Don’t worry, it’s easy. I’ll walk you through it in just a minute.
- Let everything cook together and get cozy for a few minutes. Meanwhile, cook your noodles.
Serve your Swedish Meatballs and sauce over cooked egg noodles. Devour!
How to make gravy for Swedish Meatballs
There’s no need for a packet mix to make this gravy. It’s super-duper easy!
You’ll only need 4 ingredients to make this sauce: flour, butter, beef broth and milk.
Add the flour and butter to the skillet and mix with a flat wooden spoon, stirring constantly until both are combined and flour begins to bubble and brown. Everything will start to clump together at this stage, which is perfectly okay.
Then, you’ll slowly pour in your beef broth. Whisk or stir as you add it. This is the place to take your time and work out any lumps. If you go slow, it will be easy to do.
Once the beef broth is incorporated, add your milk and cook for a few minutes to finish off the meatball sauce.
I won’t blame you at all if you take a spoonful or two to taste test. You know, for the sake of your family and all.
Other wholesome comfort food dishes:
- 1 pound lean ground beef
- 2 Tbsp dried minced onion
- 1/2 cup bread crumbs
- 1 egg, beaten
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/4 black pepper
- 1 Tbsp olive oil
- 3 Tbsp flour
- 2 Tbsp butter
- 14 ounces beef broth
- 1/4 cup whole milk
- egg noodles, for serving
- in a medium bowl, combine ground beef, minced onion, bread crumbs, egg, allspice, salt and black pepper. Use hands to gently mix until all ingredients are incorporated. Try not to over mix.
- In a skillet, heat olive oil over medium heat. Using a spoon, scoop out portions of the meat mixture and gently roll in your hands to make meatballs in uniform size. Add meatballs to the skillet and cook until browned on all sides, about 7-8 minutes.
- Use a slotted spoon to remove the browned meatballs from the pan and set aside.
- Add the flour and butter to the skillet and mix with a flat wooden spoon, stirring constantly until both are combined and flour begins to bubble and brown. Slowly add beef broth, stirring while adding. Stir in milk and cook for several minutes.
- Add meatballs back to pan. Reduce heat to low, cover and cook for an additional 5 minutes until meatballs are cooked through.
- Serve meatballs and sauce over cooked egg noodles.
Dried minced onion is an easy shortcut to use in this recipe, but if you prefer to use fresh, you can certainly do that!
If you don't have allspice, use equal portions nutmeg, cinnamon and cloves to equal 1/2 tsp.
Serving Size1 grams
Amount Per Serving Calories 353Total Fat 17gSaturated Fat 8gUnsaturated Fat 0gCholesterol 128mgSodium 907mgCarbohydrates 17gFiber 1gSugar 3gProtein 30g