Swedish Meatballs Served With Egg Noodles

·December 13, 2023
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This classic recipe for Swedish meatballs features tender, flavorful meatballs simmered in a rich and creamy gravy. Made with simple ingredients like ground beef, breadcrumbs, egg, and seasonings, the meatballs are browned then finished cooking in the savory sauce along with egg noodles. An easy 30-minute dinner the whole family will love.

These classic Swedish meatballs are made with a blend of ground beef, breadcrumbs, and seasonings, then cooked in a rich, creamy gravy. Served over egg noodles for a hearty, comforting meal.

What kind of beef should I use?

We recommend using 85% to 90% lean ground beef. The higher fat content will help keep the meatballs moist and tender. Avoid extra lean ground beef, as it can become dense and dry.

Can I substitute pork or another meat?

Ground pork or a 50/50 blend of pork and beef are common substitutes. Whatever you use, aim for an 85-90% lean ratio. Chicken, turkey, or lamb can also work instead of beef.

Do I have to use breadcrumbs?

Breadcrumbs help bind the meatballs and contribute texture, so we recommend including them. Panko breadcrumbs provide extra crunch. If needed, cracker crumbs or oats make good gluten-free substitutes.

How big should I make the meatballs?

For bite-sized appetizers, roll meatballs to be about 1 inch wide. For entree-sized meatballs, aim for 11⁄2 to 2 inches wide. Just keep sizes consistent for even cooking.

Can I prep and freeze the uncooked meatballs?

Yes! Shape all the meatballs then arrange in a single layer on a sheet pan and freeze until solid. Transfer to freezer bags and store for 2-3 months. Thaw overnight in the fridge before cooking.

What sides go well with Swedish meatballs?

Egg noodles are classic, but mashed or roasted potatoes, rice, or Scandinavian-style creamy rye berry salad also pair nicely. Add some steamed broccoli or a crisp salad on the side.

Do I need to serve lingonberry jam?

While lingonberry jam is an iconic Swedish touch, the meatballs are still delicious without it. Cranberry sauce or jelly can be subbed. Or try them on their own so you can really taste that fantastic gravy!

Swedish Meatballs

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

For the Meatballs:

450g (1 pound) ground beef
80g (1/3 cup) finely chopped onion
60g (1/2 cup) plain panko breadcrumbs

1 large egg
1 tablespoon Worcestershire sauce
1⁄4 teaspoon black pepper

1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons chopped fresh parsley

For the Sauce:

3 tablespoons all-purpose flour
3 tablespoons butter

710ml (3 cups) beef broth
1 teaspoon soy sauce
120ml (1/2 cup) heavy cream

1 teaspoon salt
1⁄2 teaspoon black pepper
1 teaspoon paprika

1 tablespoon Worcestershire sauce
1-2 tablespoons chopped fresh parsley
340g (12 ounces) egg noodles, cooked according to package directions

Instructions:

In a large bowl, mix together the ground beef, onion, panko breadcrumbs, egg, Worcestershire sauce, black pepper, salt, garlic powder and 2 teaspoons parsley until well combined. Roll the mixture into golf ball-sized meatballs.
In a large skillet over medium-high heat, heat the olive oil. Cook the meatballs for 5-7 minutes, turning frequently, until browned on all sides. Transfer to a plate and set aside.
In the same skillet, melt the butter. Whisk in the flour and cook for 1 minute until pasty. Gradually whisk in the beef broth, then add the soy sauce, heavy cream, salt, pepper, paprika and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 5 minutes.

Return the meatballs to the gravy and gently stir to coat. Let simmer for 2-3 minutes until heated through.
Serve the meatballs and gravy over the cooked egg noodles. Garnish with chopped parsley. Enjoy!

Tips for making perfect Swedish meatballs:

Use fresh, soft breadcrumbs rather than dried and hardened ones. Stale breadcrumbs can make meatballs dense. Or use fresh panko breadcrumbs for extra crunch.

Don’t overmix the meatball mixture. Gently mix just until combined so they hold together. Overmixing develops gluten for dense, tough meatballs.
Wet your hands before rolling. Dipping your hands in water first prevents the meat from sticking to you.
Brown the meatballs prior to simmering in the sauce. This adds nice caramelized flavor. Cook until browned all over, not fully cooked through.

Simmer the meatballs gently in the sauce. Don’t let the liquid boil vigorously, as that can make the meatballs tough.
Taste and adjust seasonings once finished. The sauce may need more pepper, Worcestershire sauce, herbs, etc.
Pair with the classic sides for a true Swedish experience. Egg noodles, lingonberries, and Cucumber Dill Salad round out the flavors beautifully.

Garnish with fresh parsley and serve immediately. Sprinkle chopped parsley over the meatballs and gravy for a pop of color and freshness. The dish won’t keep well once combined.
Enjoy with a crisp pilsner or lager beer. The light, fizzy flavors contrast perfectly with the rich, savory meatballs and sauce. Skål!