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Creamy Swedish Meatballs with Egg Noodles
25
min active
·
4
servings
·
35
min total
Savory meatballs in a rich, creamy gravy served over tender egg noodles.
Avo's Tip
Shape the meatballs while the pasta water heats—that’s the time saver that keeps this under 30 minutes.
If the gravy thickens too fast, loosen it with a splash of pasta water for a silky finish.
Don’t overcrowd the pan—golden meatballs = better flavor.
No beef and pork mix? All ground beef or all ground turkey both work well.
No heavy cream for the sauce? Sour cream stirred in off heat adds tang and richness.
No egg noodles? Wide pasta, mashed potatoes, or cauliflower mash all pair beautifully.
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.
Storage & Reheating
Fridge: Store meatballs and sauce together in an airtight container for up to 3 days. Store noodles separately if possible.
Freezer: Meatballs and sauce freeze well for up to 2 months. Thaw overnight and reheat gently. Tip: Freeze without noodles for best texture.
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, stirring between rounds. Add liquid before reheating to prevent drying.
Why It Works
Uses simple pantry staples
Straightforward skillet method: brown, make a quick roux, then simmer in a creamy gravy.
No fiddly steps—just mix, brown, and simmer for a comforting dinner that feels special without the work.
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Ingredients
1
1/2 lb Ground Beef
2
1/2 lb Ground Pork
3
1 small Yellow Onion , finely chopped (about 1/2 cup)
4
1 clove Garlic , minced
5
2 tbsp Butter
6
2 tbsp All-Purpose Flour
7
2 cups Beef Broth
8
3/4 cup Heavy Cream (or 1/2 cup cream + 1/4 cup sour cream)
9
1 tsp Worcestershire Sauce
10
1/2 tsp Ground Allspice
11
1/4 tsp Ground Nutmeg
12
1 tsp Kosher Salt
13
1 tbsp Unsalted Butter (optional, for tossing)
14
1 tbsp Neutral Oil (canola or vegetable)
15
12 oz Egg Noodles
16
1 tbsp Kosher Salt (for the pasta water)
17
1/2 cup Plain Breadcrumbs
18
1/3 cup Milk
19
1 large Egg
20
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.
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.
Gravy too thick: Add warm broth a tablespoon at a time while whisking.
ingrediENTS
—
1
1/2 lb Ground Beef
—
2
1/2 lb Ground Pork
—
3
1 small Yellow Onion , finely chopped (about 1/2 cup)
—
4
1 clove Garlic , minced
—
5
2 tbsp Butter
—
6
2 tbsp All-Purpose Flour
—
7
2 cups Beef Broth
—
8
3/4 cup Heavy Cream (or 1/2 cup cream + 1/4 cup sour cream)
—
9
1 tsp Worcestershire Sauce
—
10
1/2 tsp Ground Allspice
—
11
1/4 tsp Ground Nutmeg
—
12
1 tsp Kosher Salt
—
13
1 tbsp Unsalted Butter (optional, for tossing)
—
14
1 tbsp Neutral Oil (canola or vegetable)
—
15
12 oz Egg Noodles
—
16
1 tbsp Kosher Salt (for the pasta water)
—
17
1/2 cup Plain Breadcrumbs
—
18
1/3 cup Milk
—
19
1 large Egg
—
20
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.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Creamy Swedish Meatballs with Egg Noodles
25
min active
·
35
min total
·
4
servings
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