Swedish Meatballs with Egg Noodles

A serving utensil getting a scoop of Swedish Meatballs and pasta from the baking dish.

Swedish Meatballs with Egg Noodles

These Swedish Meatballs with Noodles are made with tender homemade meatballs and soft egg noodles tossed in a creamy homemade sauce for an easy family dinner.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 570kcal

Author Brandie Skibinski

Ingredients

For the Meatballs

1 large egg
2 cloves garlic minced
1 ½ Tablespoons chopped fresh parsley optional
¼ teaspoon nutmeg
1 ½ 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

For the Sauce

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
⅛ teaspoon ground nutmeg

For Serving

12 ounce bag egg noodles cooked
Chopped parsley for garnish, optional

Instructions

Meatballs

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 1 large egg, 2 cloves garlic, 1 1/2 Tablespoons chopped fresh parsley, ¼ teaspoon nutmeg, 1 1/2 teaspoons kosher salt, and ¼ teaspoon ground pepper together. Add the 1- pound lean ground beef, ¼ cup finely minced onion, and ¼ cup panko breadcrumbs and mix with clean hands until just combined. Shape the meatballs into 2-Tablespoon sized balls and set aside on a clean plate.
Heat the 1 Tablespoon 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). 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.

Sauce

Add the 3 Tablespoons butter to the pan and let it melt. Add the 1 small yellow onion and sauté until softened, about 5 minutes. Add the 3 cloves garlic and 4 ½ tablespoons all-purpose flour and cook for an additional 2-3 minutes.
Slowly pour in the 3 cups low sodium beef broth while whisking followed by the 1 cup milk, 1 teaspoon kosher salt, ¼ teaspoon ground pepper, and 1/8 teaspoon ground nutmeg. Stir frequently until the mixture comes to a boil then reduce the temperature to keep a gentle simmer. Add the meatballs back to the pan and simmer in the sauce for about 2-3 minutes.
Add the cooked 12 ounce bag egg noodles into the skillet and toss to combine. Alternatively, you can serve the sauce over individual bowls of noodles.
Garnish with Chopped parsley, if desired.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This makes 4-5 servings.

Nutrition