Swedish Meatballs with Noodles are a mix of homemade beef and pork, perfectly cooked noodles, and delicious and creamy sauce.
Swedish meatballs are usually made with rice or noodles, unlike Italian meatballs. The classic Swedish meatball recipe has plenty of sauce to add to the noodles. You can use fresh homemade or dried pasta from the store; the only difference is that the fresh homemade pasta will take less time to cook.
Ingredients
For the Meatballs
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½ lb ground beef
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½ lb ground pork
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¼ cup panko breadcrumbs
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1 tbsp fresh parsley, minced
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¼ tsp ground allspice
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¼ tsp ground nutmeg
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¼ cup onion, finely minced
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½ tsp garlic powder
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½ tsp salt
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Pinch of black pepper
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1 egg
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1 tbsp olive oil
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1 tbsp butter
For the Sauce
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4 tbsp butter
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3 tbsp all-purpose flour
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2 cups beef broth
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1 cup heavy cream
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1 tbsp Worcestershire sauce
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1 tsp Dijon mustard
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Salt and pepper, to taste
For the Pasta
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16 oz egg noodles or your favorite pasta
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2 tbsp salt (for pasta water)
Instructions
1. Make the Meatballs
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In a medium bowl, combine ground beef, ground pork, panko, parsley, allspice, nutmeg, onion, garlic powder, salt, pepper, and egg.
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Mix gently with clean hands or a spoon until just combined — do not overmix to keep the meatballs tender.
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Roll the mixture into about 20 small meatballs, roughly 1 inch in size.
2. Cook the Meatballs
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Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
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Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
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Remove meatballs from the skillet and cover with foil to keep warm.
3. Make the Creamy Sauce
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In the same skillet, melt the remaining 4 tablespoons of butter over medium heat.
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Whisk in the flour and cook for 1–2 minutes, until golden and slightly nutty.
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Gradually whisk in the beef broth, stirring constantly to prevent lumps.
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Add the heavy cream, Worcestershire sauce, and Dijon mustard.
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Season with salt and pepper to taste.
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Reduce heat to low and simmer for 5–6 minutes, stirring occasionally, until the sauce thickens.
4. Finish the Dish
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Return the meatballs to the skillet, coating them in the sauce.
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Let simmer on low for 5 minutes to absorb the flavors.
5. Cook the Noodles
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While the sauce simmers, bring a large pot of water to a boil.
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Add 2 tablespoons of salt, then the pasta.
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Cook according to package directions (usually 8–10 minutes) until al dente.
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Drain the noodles well.
6. Serve
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Plate the noodles and spoon the creamy meatballs and sauce generously over the top.
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Garnish with fresh parsley for a bright, fresh finish.
Tips for Success
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Use half beef and half pork for the most flavorful and tender meatballs.
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For extra richness, use full-fat heavy cream in the sauce.
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Serve with lingonberry jam or cranberry sauce on the side for a traditional Swedish touch.
Make Ahead & Storage
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Make Ahead: Prepare meatballs and sauce up to 1 day ahead. Reheat gently on the stove before serving.
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Freezer: Freeze meatballs and sauce separately for up to 2 months. Thaw overnight and reheat gently.
Timing
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Prep Time: ~15 minutes
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Cook Time: ~25 minutes
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Total Time: ~40 minutes
