Print

Hearty Swedish Meatballs with Cream Gravy Served Over Silky Egg Noodles

A bowl of savory swedish meatballs over egg noodles covered in creamy gravy, lit by natural light.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic Swedish meatballs from scratch and serve them over tender egg noodles smothered in a rich, savory cream gravy. This recipe provides clear steps for tender meatballs and a smooth sauce.

Ingredients

Scale
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/2 cup whole milk
  • 1 small yellow onion, finely grated
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter or oil for frying
  • 1 lb wide egg noodles
  • For the Gravy:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • Pinch of salt and pepper

Instructions

  1. Combine the breadcrumbs and milk in a small bowl; let stand for 5 minutes to soften.
  2. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs mixture, grated onion, egg, salt, pepper, allspice, and nutmeg. Mix gently with your hands until just combined; do not overmix.
  3. Roll the meat mixture into small balls, about 1 inch in diameter. You should have about 30-35 meatballs.
  4. Melt the butter or oil in a large skillet over medium heat. Brown the meatballs in batches on all sides. They do not need to be cooked through at this stage. Remove the browned meatballs and set them aside.
  5. Cook the egg noodles according to package directions until tender. Drain and set aside, keeping them warm.
  6. To make the gravy, melt 2 tablespoons of butter in the same skillet over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  7. Gradually whisk in the beef broth until smooth. Bring the mixture to a simmer, stirring until the sauce thickens slightly.
  8. Reduce the heat to low. Stir in the heavy cream and Worcestershire sauce. Season with a pinch of salt and pepper.
  9. Return the browned meatballs to the gravy. Simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and the gravy is rich.
  10. Serve the Swedish meatballs and gravy immediately over the prepared egg noodles.

Notes

  • For an authentic flavor, serve with a side of lingonberry jam or quick-pickled cucumbers.
  • If you prefer a darker gravy, use beef broth instead of a mix of beef and chicken broth.
  • To keep the meatballs tender, mix the meat gently and avoid pressing them too firmly when rolling.

Nutrition

Find it online: https://seventhflavour.com/swedish-meatballs-over-egg-noodles/