Swedish Meatballs

Swedish Meatballs in white dish.

Juicy beef and pork Swedish meatballs served in a light gravy.




  • 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)


  1. Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside.*
  2. In a medium bowl, combine meatball ingredients, except the olive oil. Roll mixture into 2-inch meatballs.
  3. 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.
  4. 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.


Keywords: healthy, easy, one pot, comfort food, weeknight, tasty, sauce