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HIGH COMFORT. LOW EFFORT.
Creamy Swedish Meatballs with Egg Noodles
Tender Swedish meatballs simmered in a silky, savory cream gravy and served over buttery egg noodles. This cozy, family-friendly dinner comes together in under an hour with simple pantry ingredients and big comfort-food payoff. Perfect for busy weeknights when you want something warm, satisfying, and reliably crowd-pleasing.
RECIPE AT A GLANCE
25
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Uses simple pantry staples. Straightforward skillet method: brown, make a quick roux, then simmer in a creamy gravy.
Quick Fixes
Meatballs falling apart: Don't overwork the mix. Chill formed meatballs 15 minutes before browning for better structure.
Gravy too thin: Whisk cornstarch with cold broth before adding to the pan — or simmer uncovered an extra few minutes.
Ingredients
—
—
1/2 lb Ground Beef
—
—
1/2 lb Ground Pork
—
—
1 small Yellow Onion , finely chopped (about 1/2 cup)
—
—
1 clove Garlic , minced
—
—
2 tbsp Butter
—
—
2 tbsp All-Purpose Flour
—
—
2 cups Beef Broth
—
—
3/4 cup Heavy Cream (or 1/2 cup cream + 1/4 cup sour cream)
—
—
1 tsp Worcestershire Sauce
—
—
1/2 tsp Ground Allspice
—
—
1/4 tsp Ground Nutmeg
—
—
1 tsp Kosher Salt
—
—
1 tbsp Unsalted Butter (optional, for tossing)
—
—
1 tbsp Neutral Oil (canola or vegetable)
—
—
12 oz Egg Noodles
—
—
1 tbsp Kosher Salt (for the pasta water)
—
—
1/2 cup Plain Breadcrumbs
—
—
1/3 cup Milk
—
—
1 large Egg
—
—
1/2 tsp Black Pepper
How to Make It
1
Bring a large pot of water to a rolling boil and salt generously .
2
Cook the egg noodles according to package directions until just tender.
3
Drain , toss with butter , and cover to keep warm.
4
While the water heats, mix the ground beef , ground pork , breadcrumbs , milk , egg , onion , garlic , allspice , nutmeg , salt , and pepper until just combined.
5
Roll into 1½-inch meatballs (about 18–20 total).
6
Heat butter and oil in a large skillet over medium-high heat.
7
Brown the meatballs on all sides until deeply golden, 6–8 minutes.
8
Transfer meatballs to a plate (they’ll finish cooking in the sauce).
9
In the same skillet, sprinkle in the flour and whisk for 1 minute to cook out the raw taste.
10
Slowly pour in the beef broth, whisking constantly until smooth.
Store
Store meatballs and sauce together in an airtight container for up to 3 days.
Reheat
Reheat (Stovetop, Best): Warm gently over low heat, stirring often. Add 1–3 tbsp broth, cream, or milk to loosen the sauce. (Microwave): Heat in short bursts.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use only beef or only pork instead of a mix?
Yes. Using only ground beef works fine for a slightly leaner flavor; using only pork gives a richer, slightly sweeter result. If you swap to all beef, consider adding a touch more fat (like a teaspoon of butter) when frying for better browning.
Can I make these meatballs ahead of time?
Absolutely. You can shape and refrigerate the formed meatballs up to a day ahead, then brown and finish in the gravy when ready. Fully cooked meatballs freeze well—reheat in the sauce to keep them moist.
How can I make this recipe lighter or dairy-free?
For a lighter version, swap heavy cream for half-and-half and reduce butter by 1 tablespoon. For dairy-free, use a neutral oil instead of butter and replace cream with full-fat coconut milk or a cashew cream; flavor will shift slightly, so add a squeeze of lemon to brighten it.
YumVerseEats
Creamy Swedish Meatballs with Egg Noodles
Ingredients
—
—
1/2 lb Ground Beef
—
—
1/2 lb Ground Pork
—
—
1 small Yellow Onion , finely chopped (about 1/2 cup)
—
—
1 clove Garlic , minced
—
—
2 tbsp Butter
—
—
2 tbsp All-Purpose Flour
—
—
2 cups Beef Broth
—
—
3/4 cup Heavy Cream (or 1/2 cup cream + 1/4 cup sour cream)
—
—
1 tsp Worcestershire Sauce
—
—
1/2 tsp Ground Allspice
—
—
1/4 tsp Ground Nutmeg
—
—
1 tsp Kosher Salt
—
—
1 tbsp Unsalted Butter (optional, for tossing)
—
—
1 tbsp Neutral Oil (canola or vegetable)
—
—
12 oz Egg Noodles
—
—
1 tbsp Kosher Salt (for the pasta water)
—
—
1/2 cup Plain Breadcrumbs
—
—
1/3 cup Milk
—
—
1 large Egg
—
—
1/2 tsp Black Pepper
Instructions
1
Bring a large pot of water to a rolling boil and salt generously .
2
Cook the egg noodles according to package directions until just tender.
3
Drain , toss with butter , and cover to keep warm.
4
While the water heats, mix the ground beef , ground pork , breadcrumbs , milk , egg , onion , garlic , allspice , nutmeg , salt , and pepper until just combined.
5
Roll into 1½-inch meatballs (about 18–20 total).
6
Heat butter and oil in a large skillet over medium-high heat.
7
Brown the meatballs on all sides until deeply golden, 6–8 minutes.
8
Transfer meatballs to a plate (they’ll finish cooking in the sauce).
9
In the same skillet, sprinkle in the flour and whisk for 1 minute to cook out the raw taste.
10
Slowly pour in the beef broth, whisking constantly until smooth.
MORE ONE-PAN FAVORITES
20
min active
·
30
min total
10
min active
·
15
min total
15
min active
·
25
min total
10
min active
·
25
min total
Avo's Tip
If the gravy thickens too fast, loosen it with a splash of pasta water for a silky finish.
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