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Swedish Meatballs with Egg Noodles is made with homemade meatballs and tender noodles tossed in a creamy homemade sauce for a hearty, comforting dinner!Quick Dinner in 40 Minutes We love Swedish style meatballs at my house. Generally I just do Crock Pot Swedish Meatballs (made with frozen meatballs) that is great for weeknights but sometimes (when I have time), I like to make some homemade meatballs and sauce. It honestly doesnt take as long as you might think. And there are no off-the-wall ingredients needed for this dinner recipe either. The bonus? Its all made in one pan!Frequently Asked Questions:Can I make this in the Slow Cooker? So, normally, I do my best to make a crock pot version of my recipes, or at least, have suggestions on how to do so. But, with this recipe, I dont suggest trying to use the slow cooker. With it being a homemade cream sauce, it could end up getting too hot and the sauce could possibly separate. And truly, this takes hardly any time at all to make on the stovetop. If you really want a slow cooker version, try my Crock Pot Swedish Meatball recipe instead. Can I use frozen meatballs instead? Sure. Just use your favorite frozen meatballs and follow the instructions on the back of the package. Why is my sauce too thick? The sauce thickens as it cools and as the noodles absorb some of the liquid. Stir in a splash of milk or beef broth to thin it back out. Any tips for forming the meatballs? I like to use a cookie scoop to make the meatballs so they are uniform in size.You can wear disposable gloves to mix the meatball mixture so its not a pain to get the meat mixture off of your hands after mixing. Why are my meatballs tough? Dont over-mix the meatball mixture. You dont want to keep squishing the meat with your hands. That makes the meat tough. What to serve with Swedish Meatballs with Egg Noodles? This is a very filling meal as it is. But, if you want to add to it, feel free to serve with a big salad and maybe some other steamed veggie. If you want to really make this Swedish, serve with a lingonberry sauce and mashed potatoes instead of the egg noodles. You can always serve with Breadsticks or Garlic Bread too. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce. Freezing is not recommended since the noodles can become overly soft and the sauce may separate once thawed. Ingredients Needed: (See Recipe Card Below For The Full Recipe)large egggarlic try to use fresh garlic here, not the jarred stuff. You can certainly use it in a pinch but the fresh garlic will give the best flavorflat leaf parsley this is an optional ingredient, so feel free to leave it out if you dont want to use it. It adds such a bright color.nutmeg if you dont want to use nutmeg, you dont have to. I dont typically use it in my other Swedish Meatball recipes, but, I know some people are sticklers to keeping to a traditional recipe (and it is a typical ingredient in Swedish Meatballs), so feel free to keep it, or omit it. Whatever you want, its your kitchen in the end, right?!lean ground beef you can swap the beef out for ground chicken or ground turkey instead. I like using a lean meat so it doesnt produce as much grease.onion you want to mince it very finely here so you dont have big chunks of onion youre biting into. You could even grate it if you prefer.panko breadcrumbs regular bread crumbs work as well. We just thought the panko gave a nicer texture.butter you can use salted or unsalted, whatever you prefer.all-purpose flourlow sodium beef broth I recommend sticking to a low sodium version as it can get salty with the other ingredientsmilk I used whole milk in recipe testing.egg noodles if you want to keep this a bit more Swedish, try serving with boiled or mashed potatoes.How To Make Swedish Meatballs with Egg NoodlesMix together meatball mixtureBefore starting, please note you will need a large and deep skillet (you need enough room for meatballs, sauce and cooked egg noodles). If you dont have anything like that, use a wide pot. In a large bowl, use a fork to mix together the egg, garlic, parsley, nutmeg, salt, and pepper together. Add the beef, onion, and breadcrumbs and mix with clean hands until just combined.Shape meatballs and cookShape the meatballs into 2-Tablespoon sized balls and set aside on a clean plate. Heat the oil in a large and deep skillet or braiser over medium heat. Once hot, add the meatballs and cook the meatballs, flipping every 2 or so minutes until the meatballs are cooked through (a meat thermometer inserted should read 165 F).Remove cooked meatballs and make egg noodlesRemove the meatballs to a clean plate. Dont drain any grease that might still be in the skillet (unless you didnt use a lean meat and it produced a ton of grease, then you may want to drain some off).Start making the egg noodles according to the package directions if you havent done so already.Prepare the gravyAdd the butter to the pan and let it melt. Add the onion and saut until softened, about 5 minutes. Add the garlic and flour and cook for an additional 2-3 minutes.Slowly pour in the broth while whisking followed by the milk, salt, pepper, and nutmeg. Stir frequently until the mixture comes to a boil then reduce the temperature to keep a gentle simmer.Combine everything togetherAdd the meatballs back to the pan and simmer in the sauce for about 2-3 minutes. Add the cooked egg noodles into the skillet and toss to combine. Alternatively, you can serve the sauce over individual bowls of noodles.Garnish with parsley, if desired.Craving More Recipes?Chicken Piccata MeatballsPorcupine MeatballsChicken Parmesan MeatballsHomemade MeatballsChicken Meatballs PrintSwedish Meatballs with Egg NoodlesThese Swedish Meatballs with Noodles are made with tender homemade meatballs and soft egg noodles tossed in a creamy homemade sauce for an easy family dinner.Course Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutesServings 5Calories 570kcalAuthor Brandie SkibinskiIngredientsFor the Meatballs1 large egg2 cloves garlic minced1 Tablespoons chopped fresh parsley optional teaspoon nutmeg1 teaspoons kosher salt teaspoon ground pepper1- pound lean ground beef cup finely minced onion cup panko breadcrumbs1 Tablespoon oil for cookingFor the Sauce3 Tablespoons butter1 small yellow onion diced3 cloves garlic minced4 tablespoons all-purpose flour3 cups low sodium beef broth1 cup milk1 teaspoon kosher salt plus more to taste teaspoon ground pepper teaspoon ground nutmegFor Serving12 ounce bag egg noodles cookedChopped parsley for garnish, optionalInstructionsMeatballsBefore starting, please note you will need a large and deep skillet (you need enough room for meatballs, sauce and cooked egg noodles). If you dont have anything like that, use a wide pot.In a large bowl, use a fork to mix together the 1 large egg, 2 cloves garlic, 1 1/2 Tablespoons chopped fresh parsley, teaspoon nutmeg, 1 1/2 teaspoons kosher salt, and teaspoon ground pepper together. Add the 1- pound lean ground beef, cup finely minced onion, and cup panko breadcrumbs and mix with clean hands until just combined. Shape the meatballs into 2-Tablespoon sized balls and set aside on a clean plate. Heat the 1 Tablespoon oil in a large and deep skillet or braiser over medium heat. Once hot, add the meatballs and cook the meatballs, flipping every 2 or so minutes until the meatballs are cooked through (a meat thermometer inserted should read 165 F). Remove the meatballs to a clean plate. Dont drain any grease that might still be in the skillet (unless you didnt use a lean meat and it produced a ton of grease, then you may want to drain some off). Start making the egg noodles according to the package directions if you havent done so already.SauceAdd the 3 Tablespoons butter to the pan and let it melt. Add the 1 small yellow onion and saut until softened, about 5 minutes. Add the 3 cloves garlic and 4 tablespoons all-purpose flour and cook for an additional 2-3 minutes. Slowly pour in the 3 cups low sodium beef broth while whisking followed by the 1 cup milk, 1 teaspoon kosher salt, teaspoon ground pepper, and 1/8 teaspoon ground nutmeg. Stir frequently until the mixture comes to a boil then reduce the temperature to keep a gentle simmer. Add the meatballs back to the pan and simmer in the sauce for about 2-3 minutes. Add the cooked 12 ounce bag egg noodles into the skillet and toss to combine. Alternatively, you can serve the sauce over individual bowls of noodles. Garnish with Chopped parsley, if desired. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This makes 4-5 servings.NutritionCalories: 570kcal | Carbohydrates: 62g | Protein: 36g | Fat: 19g | Sodium: 1614mg | Fiber: 3g | Sugar: 5g

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