Swedish Meatballs with Egg Noodles

Name: Swedish Meatballs with Egg Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 large egg; 2 cloves garlic (minced); 1 1/2 Tablespoons chopped fresh parsley (optional); ¼ teaspoon nutmeg; 1 1/2 teaspoons kosher salt; ¼ teaspoon ground pepper; 1- pound lean ground beef; ¼ cup finely minced onion; ¼ cup panko breadcrumbs; 1 Tablespoon oil (for cooking); 3 Tablespoons butter; 1 small yellow onion (diced); 3 cloves garlic (minced); 4 ½ tablespoons all-purpose flour; 3 cups low sodium beef broth; 1 cup milk; 1 teaspoon kosher salt (plus more to taste); ¼ teaspoon ground pepper; 1/8 teaspoon ground nutmeg; 12 ounce bag egg noodles (cooked); Chopped parsley (for garnish, optional)

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Swedish Meatballs with Egg Noodles is made with homemade meatballs and tender noodles tossed in a creamy homemade sauce for a hearty, comforting dinner!

Quick Dinner in 40 Minutes

We love Swedish style meatballs at my house. Generally I just do Crock Pot Swedish Meatballs (made with frozen meatballs) that is great for weeknights but sometimes (when I have time), I like to make some homemade meatballs and sauce. It honestly doesn’t take as long as you might think. And there are no off-the-wall ingredients needed for this dinner recipe either. The bonus? It’s all made in one pan!

A bowl of Swedish Meatballs and Noodles.

Frequently Asked Questions:

Can I make this in the Slow Cooker?

So, normally, I do my best to make a crock pot version of my recipes, or at least, have suggestions on how to do so. But, with this recipe, I don’t suggest trying to use the slow cooker. With it being a homemade cream sauce, it could end up getting too hot and the sauce could possibly separate. And truly, this takes hardly any time at all to make on the stovetop. If you really want a slow cooker version, try my Crock Pot Swedish Meatball recipe instead.

Can I use frozen meatballs instead?

Sure. Just use your favorite frozen meatballs and follow the instructions on the back of the package.

Why is my sauce too thick?

The sauce thickens as it cools and as the noodles absorb some of the liquid. Stir in a splash of milk or beef broth to thin it back out.

Any tips for forming the meatballs?

I like to use a cookie scoop to make the meatballs so they are uniform in size.
You can wear disposable gloves to mix the meatball mixture so it’s not a pain to get the meat mixture off of your hands after mixing.

Why are my meatballs tough?

Don’t over-mix the meatball mixture. You don’t want to keep squishing the meat with your hands. That makes the meat tough.

What to serve with Swedish Meatballs with Egg Noodles?

This is a very filling meal as it is. But, if you want to add to it, feel free to serve with a big salad and maybe some other steamed veggie. If you want to really make this Swedish, serve with a lingonberry sauce and mashed potatoes instead of the egg noodles. You can always serve with Breadsticks or Garlic Bread too.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce. Freezing is not recommended since the noodles can become overly soft and the sauce may separate once thawed.

A big dish of Swedish Meatballs with Noodles and a spoon scooping some up.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

large egg
garlic – try to use fresh garlic here, not the jarred stuff. You can certainly use it in a pinch but the fresh garlic will give the best flavor
flat leaf parsley– this is an optional ingredient, so feel free to leave it out if you don’t want to use it. It adds such a bright color.
nutmeg– if you don’t want to use nutmeg, you don’t have to. I don’t typically use it in my other Swedish Meatball recipes, but, I know some people are sticklers to keeping to a traditional recipe (and it is a typical ingredient in Swedish Meatballs), so feel free to keep it, or omit it. Whatever you want, it’s your kitchen in the end, right?!
lean ground beef– you can swap the beef out for ground chicken or ground turkey instead. I like using a lean meat so it doesn’t produce as much grease.
onion – you want to mince it very finely here so you don’t have big chunks of onion you’re biting into. You could even grate it if you prefer.
panko breadcrumbs – regular bread crumbs work as well. We just thought the panko gave a nicer texture.
butter – you can use salted or unsalted, whatever you prefer.
all-purpose flour
low sodium beef broth– I recommend sticking to a low sodium version as it can get salty with the other ingredients
milk– I used whole milk in recipe testing.
egg noodles– if you want to keep this a bit more “Swedish”, try serving with boiled or mashed potatoes.

Garlic, parsley, nutmeg, kosher salt, pepper, ground beef, onion, panko breadcrumbs, oil, butter, flour, beef broth, milk, egg noodles, and parsley.

How To Make Swedish Meatballs with Egg Noodles

Mix together meatball mixture

Before starting, please note you will need a large and deep skillet (you need enough room for meatballs, sauce and cooked egg noodles). If you don’t have anything like that, use a wide pot. In a large bowl, use a fork to mix together the egg, garlic, parsley, nutmeg, salt, and pepper together. Add the beef, onion, and breadcrumbs and mix with clean hands until just combined.

Meatball mixture being mixed together in a bowl.

Shape meatballs and cook

Shape the meatballs into 2-Tablespoon sized balls and set aside on a clean plate. Heat the oil in a large and deep skillet or braiser over medium heat. Once hot, add the meatballs and cook the meatballs, flipping every 2 or so minutes until the meatballs are cooked through (a meat thermometer inserted should read 165 F).

Formed meatballs on a plate, a skillet with meatballs being cooked.

Remove cooked meatballs and make egg noodles

Remove the meatballs to a clean plate. Don’t drain any grease that might still be in the skillet (unless you didn’t use a lean meat and it produced a ton of grease, then you may want to drain some off). Start making the egg noodles according to the package directions if you haven’t done so already.

Prepare the gravy

Add the butter to the pan and let it melt. Add the onion and sauté until softened, about 5 minutes. Add the garlic and flour and cook for an additional 2-3 minutes. Slowly pour in the broth while whisking followed by the milk, salt, pepper, and nutmeg. Stir frequently until the mixture comes to a boil then reduce the temperature to keep a gentle simmer.

A pot with garlic and onions cooking in it and sauce being made.

Combine everything together

Add the meatballs back to the pan and simmer in the sauce for about 2-3 minutes. Add the cooked egg noodles into the skillet and toss to combine. Alternatively, you can serve the sauce over individual bowls of noodles.