Swedish Meatballs Over Egg Noodles: Your New Favorite Comfort Classic
Introduction
Few dishes embody cozy comfort quite like Swedish meatballs over egg noodles. With tender, well-seasoned meatballs nestled in a creamy.
savory gravy and served atop buttery egg noodles, this dish delivers heartwarming flavors that feel like a hug in every bite.
Whether you’re reminiscing about a beloved family recipe or just discovering the magic of this Scandinavian staple, you’re in for a truly satisfying meal.
Ingredients
For the Meatballs:
½ lb (225g) ground beef
½ lb (225g) ground pork (or use all beef if preferred)
¼ cup (25g) breadcrumbs or panko
¼ cup (60ml) milk
1 small onion, finely grated
1 egg
½ tsp salt
½ tsp black pepper
¼ tsp ground nutmeg
¼ tsp allspice (optional)
For the Gravy:
3 tbsp butter
3 tbsp flour
2 cups (480ml) beef broth
½ cup (120ml) heavy cream or half-and-half
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt and pepper, to taste
To Serve:
- 8 oz (225g) egg noodles, cooked and tossed with butter
- Chopped fresh parsley
- Lingonberry jam (optional)
Instructions
Start by making the meatball mixture. In a large mixing bowl, combine the ground beef and ground pork with the breadcrumbs and milk.
Let the breadcrumbs soak for a few minutes to soften, which will help create tender meatballs.
Add the grated onion, egg, salt, pepper, nutmeg, and allspice to the bowl. Mix gently with your hands or a spoon until just combined. Be careful not to overmix, as that can make the meatballs dense.
Form the mixture into small meatballs, about 1 to 1½ inches in diameter. Set them on a plate or tray lined with parchment paper while you heat your pan.
In a large skillet over medium heat, add a bit of oil and brown the meatballs in batches. Cook them for a few minutes on each side until browned all over. Transfer the browned meatballs to a plate while you prepare the gravy.
To make the gravy, melt the butter in the same skillet and whisk in the flour. Cook this roux for a minute or two until it turns golden and smells nutty.
Gradually pour in the beef broth while whisking continuously to prevent lumps. Add the heavy cream, Worcestershire sauce, and Dijon mustard. Let the gravy simmer until it thickens to your desired consistency.
Return the meatballs to the skillet and let them simmer in the gravy for about 10 minutes, or until fully cooked through. Season with salt and pepper to taste before serving.
How to Make
To create the ideal Swedish meatball texture, start by soaking the breadcrumbs in milk. This step adds moisture and ensures the meatballs stay juicy rather than dry out during cooking.
The mix of pork and beef offers a richer flavor and softer bite, but you can go with all beef if that’s more convenient. Grating the onion instead of chopping it helps it blend better with the meat and adds flavor without chunks.
When shaping the meatballs, wet your hands slightly to prevent sticking. Uniform size helps them cook evenly, which is especially important when browning them in the skillet.
Use a heavy-bottomed skillet for searing the meatballs to develop a deep, flavorful crust. Don’t overcrowd the pan—browning in batches will give the best results and avoid steaming the meat.
The roux-based gravy is the backbone of this dish. Allow the butter and flour to cook just enough to get rid of the raw flour taste, but don’t let it burn.
As the gravy simmers with the meatballs, their juices will meld into the sauce, deepening the flavor. You can thin it slightly with broth or cream if it becomes too thick.
To serve, pile buttered egg noodles into bowls or plates, spoon the meatballs and gravy generously over the top, and finish with parsley and a dollop of lingonberry jam for that authentic Swedish touch.
Variations
For a leaner version, use ground turkey or chicken in place of beef and pork. The flavor will be milder but still delicious with the same seasoning.
Swap out the egg noodles for mashed potatoes, rice, or even cauliflower mash for a lower-carb twist. Each brings a unique texture to the meal.
Vegetarians can enjoy a plant-based version by using meatless meatballs and vegetable broth in the gravy. Coconut cream or plant milk makes a good dairy alternative.
Try adding a splash of white wine or a pinch of paprika to the gravy for an extra depth of flavor. These subtle changes can elevate the sauce even further.
If you like a spicier dish, consider adding a dash of cayenne or a bit more Dijon mustard to give the gravy a slight kick.
Make it more festive by adding a touch of cranberry sauce if you can’t find lingonberry jam. It still provides the sweet-tart contrast that complements the savory meatballs.
You can also transform leftovers into a Swedish meatball sandwich by serving them on crusty bread with a little extra gravy drizzled on top.
Tips
Don’t skip the nutmeg—it’s a signature flavor that sets Swedish meatballs apart from others. Even a small amount makes a big difference.
Grating the onion rather than chopping it not only improves the texture but helps distribute the flavor evenly throughout the meatballs.
Use a cookie scoop or tablespoon to portion the meatballs evenly. This ensures uniform cooking and makes preparation faster and easier.
When browning the meatballs, resist the urge to move them around too much. Let them develop a nice crust before turning for best results.
Simmering the meatballs in the gravy helps them soak up extra flavor and ensures they’re cooked through. Be patient—it’s worth the wait.
If the gravy thickens too much, thin it out with a splash of broth or cream. A silky, pourable consistency is ideal for coating the noodles.
Prepare extra meatballs and freeze them before cooking. That way, you’ll have a quick and comforting meal ready to go whenever you need it.
Conclusion
Swedish meatballs over egg noodles is a timeless comfort food that brings warmth, nostalgia, and satisfying flavor to your dinner table.
The tender meatballs, luscious gravy, and buttery noodles combine to create a dish that’s both hearty and elegant.
Whether you follow the traditional recipe to the letter or give it your own twist, this dish is sure to become a favorite. It’s simple enough for weeknights, yet special enough to serve guests. One bite, and you’ll see why it’s a classic worth keeping in rotation.