Swedish meatballs are a quick and easy dinner that everyone will love. You can’t get much more satisfying than meatballs in gravy over noodles. I make fairly traditional ones with a mix of ground beef and ground pork, cooked in beef broth based gravy, with sour cream to give that creaminess that makes this dish so good.
I always serve these Swedish meatballs on my homemade egg noodles, which are also super easy to make. See my Ground Beef Stroganoff post for the egg noodle recipe. The noodles are made of flour and eggs kneaded together and cut thick. So yummy! You can also use store bought egg noodles and it will be delicious.
I like to serve these meatballs with lingonberry jam as is typical. You can find it at some grocery stores, but I often order on amazon since it can be hard to find. I like this one.
Whenever I make any dish with seasoned ground meat, I cook a small bit and taste the seasoning before I cook the whole batch. That way you can adjust the seasoning if needed.
If you are looking for something quick and tasty to make tonight that your family will love, try this recipe.
Swedish Meatballs on Homemade Egg Noodles
- 2 tbsp olive oil
- 1 onion diced
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup panko or bread crumbs
- 1 large egg
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- 1/4 cup unsalted butter
- 1/3 cup AP flour
- 4 cups beef broth
- 3/4 cup sour cream
- salt and pepper
- fresh parsley chopped
- cooked egg noodles
- lingonberry jam
- grated parm optional
- Put a little olive oil in a pan and cook the onion down a bit so it releases its moisture.
Form the meatballs:
- In a large bowl, combine the beef, pork, egg, breadcrumbs, onion, onion powder, garlic powder, allspice, nutmeg, and some salt and pepper. Cook a pinch of the mixture and taste the seasoning and adjust before forming the meatballs.
Cook the meatballs:
- Form the meat mixture into meatballs, whatever size you like. Add a tbsp of oil to the pan and begin to brown the meatballs on all sides. Cook in batches so you don't overcrowd the pan and steam them. Remove them to a plate.
- Add the butter to the skillet and melt it. Add the flour and stir for a few minutes to brown it up a bit. Slowly add the broth while whisking to prevent lumps. Stir in the sour cream, then add the meatballs back in and continue to cook until they are fully cooked through (about 10-15 minutes). The meat will also impart some great flavor to the gravy as it simmers.
- Plate up the pasta and spoon the meatballs and gravy over the top. Add chopped parsley if you like, or parmesan. Serve with the jam on the side.
*note – as an Amazon Affiliate, I receive a small portion of any sales made through links on this site.