Swedish Meatballs

Swedish Meatballs

Soft and tender Swedish meatballs with rich, silky gravy served on a bed of buttery egg noodles. They are subtly spiced with warm spices like cinnamon and nutmeg. The delectable gravy is made of beef broth and sour cream. The ultimate comfort food. 

I feel completely comfortable calling myself an expert when it comes Italian meatballs, since I’ve made and eaten hundreds of them, but I’ve only crossed paths with a Swedish meatball once, too long ago to really remember. They are usually served with mashed potatoes and Lingonberry jam. I was craving egg noodles so that’s how I served mine. I was going to buy Lingonberry Jam but it was a bit pricey at eight dollars for a small jar, so I passed on it. On second thought I wish I hadn’t. . . I wonder what it would of contributed to the dish... I suppose it’s akin to the tradition of serving cranberry sauce with turkey dinner.

Swedish Meatballs  with Egg Noodles


Swedish Meatballs

Rating: 51

Yield: serves 4 - 5

Swedish Meatballs

Soft and tender Swedish meatballs with rich, silky gravy served on a bed of buttery egg noodles. The ultimate comfort food.


1/2 cup seasoned bread crumbs
2/3 cup milk
3/4 pound ground chuck
1/2 pound ground pork
1/4 cup finely chopped yellow onion
1 egg, beaten
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
butter and vegetable oil for pan-frying
12 ounces egg noodles
2 tablespoons butter (for the noodles)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
pinch or two nutmeg
1 tablespoon chopped fresh parsley
salt, to taste


  1. About ten minutes before mixing the meatballs soak bread crumbs with milk in a small bowl.
  2. Add the ground beef and pork, bread crumb mixture, onion, egg, parsley, salt, pepper, nutmeg, cinnamon, and allspice to a large bowl. Mix thoroughly and form into small balls no bigger than an inch in size. Refrigerate meatballs for a half an hour before cooking.
  3. In a large skillet add a tablespoon each of butter and vegetable oil. Over medium heat pan fry the meatballs in batches. Remove and set aside in a covered casserole dish to keep warm. As an alternative these can be baked on 400 degrees about 15 minutes.
  4. Cook your noodles according to package directions.
  5. Meanwhile in the same pan you fried the meatballs make the gravy. If there is a lot of grease drain off leaving a tablespoon or two in the skillet. Add the butter and melt, whisk in the flour, cook for two to three minute on low. Slowly whisk in the broth, add the nutmeg. Bring to a simmer over medium-low heat and simmer for five minutes.
  6. In a small bowl temper the sour cream by slowly stirring in a tablespoon or two of the hot gravy. Slowly add to the gravy whisking well. Add the parsley and a pinch or two of salt. Bring back to a simmer. Remove from heat.
  7. Drain the noodles and toss with butter. Serve immediately over the noodles with the meatballs.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.




Subscribe Here

Enter your email address:

Delivered by FeedBurner



    Leave a Reply

    Your email address will not be published. Required fields are marked *