Classic Swedish meatballs with loads of flavor in a light gravy.
Serve with al dente wide noodles or fluffy rice for the ultimate cool weather meal.
Your whole family will love it!
The best Swedish meatballs recipe
For the noodles and meatballs:
- Egg noodles: I like to use whole grain egg noodles for the extra fiber, but any egg noodle will work.
- Ground beef and pork: A combination of the two makes the most flavorful meatballs, in my opinion.
- Eggs and breadcrumbs: To hold the meatballs together.
- Seasonings: Minced onion, Italian seasoning, garlic powder, salt and black pepper, to be exact.
- Olive oil: To saute the meatballs.
For the sauce:
- Butter and flour: To make a roux that will thicken the sauce.
- Stock: Beef or chicken stock work well as the liquid base for the Swedish meatball sauce.
- Milk: To add a little creaminess to the sauce.
- Worcestershire: There is nothing like it - this sauce is DELICIOUS because of it.
- Seasonings: Dijon, nutmeg, cayenne, salt and black pepper take this sauce to the next level.
- Parsley: For a fresh little garnish.
- Bring a large pot of salted water to a boil.
- Cook egg noodles according to package directions. Drain and set aside.*
- In a medium bowl, combine meatball ingredients, except the olive oil.
- Roll mixture into 2-inch meatballs.
- Heat olive oil in a Dutch oven to medium heat.
- Sauté meatballs in the oil 8-10 minutes or until meatballs are firm, turning occasionally so each side browns. Transfer to a plate.
- Add butter to the Dutch oven and whisk in flour until it's bubbly and lightly browned.
- Slowly whisk in beef stock, then milk.
- Stir in Worcestershire sauce, Dijon, salt, black pepper, nutmeg and cayenne.
- Bring to a simmer for 4-5 minutes or until thickened, whisking frequently.
- Taste and adjust seasoning, if necessary.
- Add meatballs over egg noodles. Garnish with parsley, if desired.
Recipe Substitutions and Alterations
- For the noodles: Any egg noodle of any width will work.
- There are a ton of options at the supermarket - just choose your favorite.
- For the ground meat: You can use any combo of ground meat.
- I like beef and pork, but to lighten them up a bit you could do ½ ground turkey with ½ ground beef or pork.
- For the Dijon: The Dijon mustard adds both flavor and moisture to the meatballs, but if you don't have any, you can use a teaspoon of ground mustard for flavor.
- For the garlic and onion: I use minced dried onion and garlic powder because I always have them on hand (and they're inexpensive), but you could also use fresh minced garlic and onion if you'd like.
- For the stock: You can use beef or stock and you can buy store-bought or make your own.
- To make this gluten free: Use gluten free egg noodles and gluten free all-purpose flour to make the roux.
- Be sure all other packaged ingredients are gluten free.
- To make this dairy free: Use unsweetened plain dairy free milk instead of cow's milk.
- To make this nut free: This recipe does not contain nuts.
- Be sure all packages are nut free.
- To make this egg free: Try egg free pasta and an egg replacer like Bob's Red Mill instead of regular eggs in the meatballs.
Comfort food dishes you'll love:
- Slow Cooker Risotto with Italian Sausage
- Tuna Noodle Casserole with Potato Chips
- Classic Chili with Beef
- Brussels Sprouts Sausage Pasta
- Cauliflower Alfredo Sauce
- Classic BBQ Meatloaf Cups
- Dutch Oven Pot Roast
Juicy beef and pork Swedish meatballs served in a light gravy over egg noodles.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: Serves 8
- Category: Dinner
- Method: Stove-Top
- Cuisine: American
- 12-ounces egg noodles*
- 1-pound ground beef
- 1-pound ground pork
- 2 large eggs
- ½ cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon minced onion
- 1 tablespoon Italian seasoning
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon coarse salt
- ¾ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups unsalted beef stock
- ¾ cup milk
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Dijon mustard
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- ¼ cup flat-leaf Italian parsley, chopped (optional)
- Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside.*
- In a medium bowl, combine meatball ingredients, except the olive oil. Roll mixture into 2-inch meatballs.
- Heat olive oil in a Dutch oven to medium heat. Sauté meatballs in the oil 8-10 minutes or until meatballs are firm, turning occasionally so each side browns. Transfer to a plate.
- Add butter to the Dutch oven and whisk in flour until it's bubbly and lightly browned. Slowly whisk in beef stock, then milk. Stir in Worcestershire sauce, Dijon, salt, black pepper, nutmeg and cayenne. Bring to a simmer for 4-5 minutes or until thickened, whisking frequently. Taste and adjust seasoning, if necessary. Add meatballs over egg noodles. Garnish with parsley, if desired.
Product Tip: I like Ronzoni Smart Taste egg noodles!
Cooking Tip: For a one pot meal, use the same Dutch oven or pot to boil the pasta as you use for the meatballs and sauce.
- Serving Size: ⅛ of recipe
- Calories: 492
- Sugar: 2
- Sodium: 315
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 25
- Cholesterol: 132
Keywords: healthy, easy, one pot, comfort food, weeknight, tasty, sauce