Swedish Meatballs and Noodles

Name: Swedish Meatballs and Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 12 tablespoons salted butter, (divided into 4 tablespoons and 8 tablespoons); 1 medium sweet onion, (diced); ½ teaspoon allspice; ¼ teaspoon nutmeg; 2 teaspoons black pepper; 3 cloves garlic (minced); ⅔ cup whole milk; 1½ cups panko bread crumbs; 2 large eggs; 2 pounds ground meat (beef, pork or venison - or a combination); 2 cups shell pasta; 3 tablespoons olive oil; ½ cup all-purpose flour; 5 cups beef broth; ½ cup water; 1 tablespoon Worcestershire sauce; ½ cup heavy cream; 1 tablespoon fresh parsley, (chopped )

Heavenly creamy gravy smothers these pan-fried Swedish meatballs and noodles in this amazingly delicious casserole.

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Table of Contents

Swedish Meatballs And Noodles Ingredients
Substitutions And Additions
How To Make This Swedish Meatballs and Noodles Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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Swedish meatballs and noodles are hearty, filling, and full of rich flavors. Seasoned juicy meatballs and tender pasta are covered with a thick gravy and baked to perfection to satisfy all your dinner cravings.

Swedish Meatballs And Noodles Ingredients

swedish meatballs and noodles raw ingredients that are labeled

If you’re in the mood for tasty comfort food, Swedish meatballs and noodles are a perfect dish.

The juicy and flavorful meatballs combined with the tender noodles create a mouth-watering experience that will leave you feeling satisfied.

The sauce that coats the meatballs and noodles is what truly sets this dish apart from others. It’s a creamy and savory blend that completes the entire meal.

You’ll need:

12 tablespoons of butter, divided into 4 tablespoons and 8 tablespoons
1 medium sweet onion, diced
½ teaspoon of allspice
¼ teaspoon of nutmeg
2 teaspoons of black pepper
3 cloves of garlic, minced
⅔ cup of whole milk
1½ cups of panko bread crumbs
2 large eggs
2 pounds of ground meat (ground pork, beef, or venison – or a combination)
2 cups of shell pasta
3 tablespoons of olive oil
½ cup of all-purpose flour
5 cups of beef broth
½ cup of water
1 tablespoon of Worcestershire sauce
½ cup of heavy cream
1 tablespoon of chopped fresh parsley

PRO TIP:

Using equal portions of beef and pork will give you a softer meatball.

This noodles and Swedish meatball recipe has a very mild flavor, which is how the classic dish is meant to taste. If you prefer a little more ‘oomph’, you can add some of your favorite seasonings.

Substitutions And Additions

PASTA: Any bite-sized pasta noodles would work. How about an even more traditional choice of egg noodles?

BREAD CRUMBS: You can substitute regular bread crumbs for panko bread crumbs in these homemade meatballs if that is what you have handy.

MUSHROOMS: If you like mushrooms, you could sauté them and add them to the creamy sauce before pouring it over the meatballs and noodles.

MEATBALLS: You could also substitute our homemade meatball recipe for these meatballs if you prefer. Make a big batch ahead of time and freeze them for quicker prep.

TOPPING: Sprinkle the top with breadcrumbs for added crunch and parmesan cheese for extra cheesy goodness.

How To Make This Swedish Meatballs and Noodles Recipe

We will walk you through making these juicy meatballs from scratch before simmering them in the creamy sauce and serving them over egg noodles.

STEP ONE: In a large skillet, add 4 tablespoons of butter. Add the diced onion, allspice, nutmeg, and black pepper, then cook until the onion is translucent.

diced onion, allspice, nutmeg, and black pepper combined in a skillet

STEP TWO: Add the minced garlic and cook for a further 2 minutes.

STEP THREE: Add milk to the skillet and bring to a simmer.

STEP FOUR: Add the mixture to a medium-sized mixing bowl along with the breadcrumbs, mix well, then set aside to cool.

STEP FIVE: In another medium-sized mixing bowl, add the eggs, then beat.

STEP SIX: Add the ground meat and combine well. Once the breadcrumb mixture has cooled enough, add the meat/egg and mix together using your hands. It’s messy, but it will give you the best results.

meat and crumb mixture combined in a bowl

STEP SEVEN: Shape the meatball mixture into golf ball-sized balls (or bigger/smaller, whatever your preference) and place meatballs onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes.

STEP EIGHT: While the meatballs are setting, cook the pasta in boiling salted water until almost al dente (still has a slight crunch), about 7 to 8 minutes.

STEP NINE: Drain the pasta from the water and put it into a 9×13 casserole dish that has been sprayed with cooking spray. Set aside.

STEP TEN: Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil. Turn the heat to medium and add half of the meatballs. You want enough room for the meatballs not to be crowded.

Brown the meatballs on all sides and put them into the casserole dish with the pasta. Do the same with the second batch of meatballs.

OUR RECIPE DEVELOPER SAYS

Swedish meatballs are a very soft texture, so be careful in handling them when browning, etc.

cooked meatballs added to a baking dish of cooked pasta

STEP ELEVEN: Using the pot you cooked the pasta in, melt 8 tablespoons of butter. Add the flour and stir continuously for about 5 minutes. This will cook the flour.

PRO TIP:

Add the drippings from cooking the meatballs into the pot you are using to make the gravy to add even more meaty taste to the sauce.

STEP TWELVE: Add the beef broth, water, Worcestershire sauce, 1 teaspoon black pepper, and cream, then bring to a simmer. Cook, simmering for about 10 to 15 minutes. The sauce mixture should thicken up and reduce it a little.

STEP THIRTEEN: Pour the sauce all over the meatballs and pasta. It will seem like there’s too much sauce but don’t worry, it will reduce in the oven and won’t be as much.

sauce added to the baking dish of pasta and meatballs

STEP FOURTEEN: Put the casserole dish into the oven, preheated to 375°F and cook for 30 minutes. Remove from the oven and sprinkle with chopped parsley.

How To Serve

Serve these delicious Swedish meatballs immediately out of the oven with a side of Caesar salad, mashed potatoes, and warm garlic bread on busy weeknights when you are looking for a hearty meal.

Roasted vegetables add a hearty and comforting touch to the dish, while a tomato cucumber salad would add a lighter dish on the side.

For even more classic comfort food meals, check out our cheeseburger casserole and lasagna casserole.

MORE PASTA RECIPES

Pasta Recipes

How to make Baked Spaghetti and Meatballs

Pasta Recipes

Creamy Garlic Pasta

Storage

Here’s a guide on how to store your Swedish meatballs and noodles to ensure they stay fresh and flavorful.

IN THE FRIDGE: Once cooled, this dish will keep in the refrigerator in an airtight container for up to 3 days.

IN THE FREEZER: This Swedish meatball pasta dish freezes well for up to 3 months.

MAKE-AHEAD: To make this Swedish meatballs recipe even quicker to prepare and if it turns into one of the family favorites that you want to make often, you could make a larger batch of the meatballs, and after they’re browned, you could freeze them to pull out on another day.

close up shot of swedish meatballs and noodles on a fork

Homemade Swedish meatballs and noodles are a yummy family meal. Perfectly cooked noodles loaded with meatballs, tossed in gravy, and baked to bubbling in the oven — warm comfort food for a crisp evening.

Frequently Asked Questions

Can I use different ground meat in this recipe?

We love the combination of ground beef and pork in this easy recipe, but if you prefer to include ground turkey or chicken, you can certainly make that substitution.

How are Swedish meatballs different from Italian meatballs?

Italian meatballs are typically served in a bright tomato or marinara sauce. Swedish meatballs are cooked in a rich, creamy sauce that usually involves heavy cream, sour cream, and beef broth.

Can I freeze these meatballs?

This homemade meatball recipe can be frozen for up to three months in an airtight container.

More Recipes You’ll Love

Swedish Meatballs and Noodles

5 from 2 votes

Heavenly creamy gravy smothers these pan-fried Swedish meatballs and noodles in this amazingly delicious casserole.

Prep Time 30

Cook Time 30

Total Time 1 30

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

12 tablespoons salted butter, divided into 4 tablespoons and 8 tablespoons
1 medium sweet onion, diced
½ teaspoon allspice
¼ teaspoon nutmeg
2 teaspoons black pepper
3 cloves garlic minced
⅔ cup whole milk
1½ cups panko bread crumbs
2 large eggs
2 pounds ground meat beef, pork or venison – or a combination
2 cups shell pasta
3 tablespoons olive oil
½ cup all-purpose flour
5 cups beef broth
½ cup water
1 tablespoon Worcestershire sauce
½ cup heavy cream
1 tablespoon fresh parsley, chopped

Instructions

In a medium-sized mixing bowl, add the breadcrumbs and set them aside.
In a skillet, add 4 tablespoons of butter. Add the diced onion, allspice, nutmeg, and black pepper then cook until the onion is translucent.
Add the minced garlic and cook a further 2 minutes.
Add the milk and bring to a simmer. Add mixture to the breadcrumbs, mix well, then set aside to cool.
In another medium-sized mixing bowl, add the eggs and beat. Add the ground meat and combine well. Once the breadcrumb mixture has cooled enough, add the meat/egg and mix together using your hands. It’s messy, but it will give you the best results.
Shape into golf ball-sized balls (or bigger/smaller, whatever your preference for meatballs) then set onto a baking sheet lined with parchment paper.
Put into the refrigerator for 30 minutes. Turn on the oven to preheat to 375°F.
While the meatballs are setting, add water to a pot (enough to cook the pasta – about 8 cups) then bring to a boil. Add salt to the water.
Add the pasta and boil, uncovered, until the pasta is almost al dente (still has a slight crunch), about 7 to 8 minutes. Drain the pasta from the water and put it into a 9×13 casserole dish sprayed with cooking spray. Set aside.
Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil. Turn the heat to medium and add half of the meatballs. You want enough room for the meatballs not to be crowded. Brown the meatballs on all sides and put them into the casserole dish with the pasta.
Do the same with the second batch of meatballs. Set aside.
Using the pot you cooked the pasta in, melt 8 tablespoons of butter.
Add the flour and stir continuously for about 5 minutes. This will cook the flour.
Add the beef broth, water, Worcestershire sauce, 1 teaspoon of black pepper, and heavy cream, then bring to a simmer. Cook, simmering for about 10 to 15 minutes. The sauce should thicken up and reduce it a little.
Pour the sauce all over the meatballs and pasta. It will seem like there’s too much sauce but don’t worry, it will reduce in the oven and won’t be as much.
Put the casserole dish into the oven and cook for 30 minutes.
Remove the dish from the oven. Sprinkle with chopped parsley then serve with garlic bread and salad.

Notes

Using equal portions of beef and pork will give you a softer meatball.
This dish has a very mild flavor, which is how the classic dish is meant to taste. If you prefer a little more ‘oomph’, perhaps add some of your favorite seasonings.
Swedish meatballs are a very soft texture, so be careful in handling them when browning, etc.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Swedish Meatballs And Noodles