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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
Protein
• ½ lb Ground Pork
• 1 large Egg
Seasoning
• 1 clove Garlic , minced
• ½ tsp Ground Allspice
• ¼ tsp Ground Nutmeg
• 1 tsp Kosher Salt
• 1 tbsp Unsalted Butter (optional, for tossing)
• 1 tbsp Neutral Oil (canola or vegetable)
• ½ tsp Black Pepper
Sauce
• 2 tbsp All-Purpose Flour
• 2 cups Beef Broth
• ¾ cup Heavy Cream (or ½ cup cream + ¼ cup sour cream)
• 1 tsp Worcestershire Sauce
• ⅓ cup Milk
Pasta & Grains
• 1 tbsp Kosher Salt (for the pasta water)
Breading
Topping
How to Make It
1
Boil a large pot of generously salted water. Cook egg noodles until just tender, 6–8 minutes or per package directions. Drain, toss with butter, and cover to keep warm.
2
While the water heats, mix the ground beef , ground pork , breadcrumbs , milk , egg , onion , garlic , allspice , nutmeg , salt , and pepper until just combined.
3
Roll into 1½-inch meatballs (about 18–20 total).
4
Brown the meatballs on all sides until deeply golden, 6–8 minutes.
5
Heat butter and oil in a large skillet over medium-high heat.
6
Transfer meatballs to a plate (they’ll finish cooking in the sauce).
7
In the same skillet, sprinkle in the flour and whisk for 1 minute to cook out the raw taste.
8
Slowly pour in the beef broth, whisking constantly until smooth.
9
In the same skillet, whisk in flour for 1 minute, then slowly pour in beef broth, whisking until smooth. Stir in cream and Worcestershire sauce.
10
Return the meatballs to the skillet and simmer gently until the sauce thickens and meatballs are cooked through, 5–7 minutes.
11
Spoon the Swedish meatballs and creamy gravy over warm egg noodles. Finish with fresh parsley and serve with lingonberry jam or cranberry sauce if desired.
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.
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Avo's Tip
If the gravy thickens too fast, loosen it with a splash of pasta water for a silky finish.
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.
Creamy Swedish Meatballs with Egg Noodles
Ingredients
—
—
½ lb Ground Beef
—
—
½ lb Ground Pork
—
—
1 small Yellow Onion , finely chopped (about ½ cup)
—
—
1 clove Garlic , minced
—
—
2 tbsp Butter
—
—
2 tbsp All-Purpose Flour
—
—
2 cups Beef Broth
—
—
¾ cup Heavy Cream (or ½ cup cream + ¼ cup sour cream)
—
—
1 tsp Worcestershire Sauce
—
—
½ tsp Ground Allspice
—
—
¼ 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)
—
—
½ cup Plain Breadcrumbs
—
—
⅓ cup Milk
—
—
1 large Egg
—
—
½ tsp Black Pepper
—
—
2 tbsp Fresh Parsley, chopped
Instructions
1
Boil a large pot of generously salted water. Cook egg noodles until just tender, 6–8 minutes or per package directions. Drain, toss with butter, and cover to keep warm.
2
While the water heats, mix the ground beef , ground pork , breadcrumbs , milk , egg , onion , garlic , allspice , nutmeg , salt , and pepper until just combined.
3
Roll into 1½-inch meatballs (about 18–20 total).
4
Brown the meatballs on all sides until deeply golden, 6–8 minutes.
5
Heat butter and oil in a large skillet over medium-high heat.
6
Transfer meatballs to a plate (they’ll finish cooking in the sauce).
7
In the same skillet, sprinkle in the flour and whisk for 1 minute to cook out the raw taste.
8
Slowly pour in the beef broth, whisking constantly until smooth.
9
In the same skillet, whisk in flour for 1 minute, then slowly pour in beef broth, whisking until smooth. Stir in cream and Worcestershire sauce.
10
Return the meatballs to the skillet and simmer gently until the sauce thickens and meatballs are cooked through, 5–7 minutes.
11
Spoon the Swedish meatballs and creamy gravy over warm egg noodles. Finish with fresh parsley and serve with lingonberry jam or cranberry sauce if desired.
25
min
active
35
min
total
4
servings
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