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Cozy Swedish Meatballs Recipe with Creamy Gravy and Egg Noodles

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A comforting and easy homemade dinner featuring tender Swedish meatballs simmered in a rich, creamy gravy served over soft egg noodles.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1/2 lb ground pork
  • 1 small onion, finely chopped
  • 1/2 cup breadcrumbs (plain or panko)
  • 1/4 cup milk (whole milk recommended)
  • 1 large egg, room temperature
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • Salt and black pepper, to taste
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef broth (homemade or low-sodium store-bought)
  • 1 cup heavy cream or sour cream
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 12 oz egg noodles
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large bowl, combine ground beef, ground pork, finely chopped onion, breadcrumbs, milk, and egg. Add ground allspice, nutmeg, salt, and pepper. Mix gently by hand until just combined. If mixture feels too wet, add a tablespoon more breadcrumbs.
  2. Roll the mixture into small meatballs about 1 to 1 1/4 inches in diameter, wetting hands slightly to prevent sticking. This should make around 20-24 meatballs.
  3. Heat 2 tablespoons butter in a large non-stick skillet over medium heat. Brown the meatballs in batches, turning to brown all sides, about 6-8 minutes per batch. Transfer browned meatballs to a plate.
  4. In the same skillet, melt the remaining 1 tablespoon butter. Whisk in the flour and cook for about 2 minutes, stirring constantly to form a light golden roux.
  5. Gradually whisk in the beef broth until smooth. Bring to a gentle simmer and cook for 5 minutes until gravy thickens, stirring frequently.
  6. Lower heat and whisk in heavy cream or sour cream and Dijon mustard. Season with salt and pepper to taste.
  7. Return the browned meatballs to the skillet, nestle into the gravy, cover, and simmer gently for 10-12 minutes until meatballs are cooked through and tender. Stir occasionally but carefully to avoid breaking meatballs.
  8. While meatballs simmer, cook egg noodles in salted boiling water according to package instructions (7-9 minutes). Drain and set aside.
  9. Serve egg noodles on plates, spoon meatballs and creamy gravy over the top, and garnish with chopped fresh parsley.

Notes

Do not overmix meatball ingredients to avoid tough meatballs. Brown meatballs in batches to get a nice crust. Cook flour and butter roux just enough to remove raw flour taste but avoid browning. Add broth gradually while whisking to prevent lumps. Simmer meatballs gently in gravy to keep them tender. Start cooking noodles as meatballs simmer for perfect timing. Leftovers taste better the next day. For gluten-free, use gluten-free breadcrumbs and cornstarch instead of flour. For dairy-free, substitute sour cream/heavy cream with coconut cream or dairy-free yogurt.

Nutrition

Keywords: Swedish meatballs, creamy gravy, egg noodles, comfort food, easy dinner, homemade meatballs, Scandinavian recipe

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