Swedish Meatballs with Egg Noodles

This easy recipe for Swedish Meatballs with Egg Noodles is made with homemade meatballs, rich creamy beef broth and mushrooms.

Comfort food at it’s best, along with quick and easy dining, is what you’ll get with this homemade Swedish Meatballs with German Egg Noodles recipe.

So what makes this recipe for Swedish Meatballs so special? I believe it has to do with being one of those comfort food recipes from bygone eras. For me, there’s something delicious about a one pot meal that’s so simple to make, but more importantly, it evokes happy memories of watching my mom cook.

I first made this recipe many, many years ago. It was with the help of Betty Crocker. Times have changed, though, and since then, I’ve made a few adjustments to this recipe to make it one of my family favorite meals.

This Swedish Meatballs recipe starts with homemade beef meatballs. This is an extra step but well-worth the effort. You’ll definitely taste the difference over the packaged frozen version.

That being said, if you’re really in a hurry, then definitely take advantage of this shortcut.

And, if you make a few batches of meatballs ahead of time and freeze them for later, you can pull out what you need and cook the meatballs up in the sauce of your choice when you’re pressed for time–easy peasy.

You’ll find that doubling this recipe requires just a little more prep but the same ease of effort as the original recipe. Which is why this dish should be included at all potluck events.

Swedish Meatball Ingredients

Here are the list of ingredients to make this Swedish Meatball recipe:

• 36 meatballs (homemade preferred), cooked
• beef broth
• cornstarch
• mushrooms
• onions
• Worcestershire sauce
• salt and pepper
• Egg Noodles
• heavy cream
• dijon mustard
• butter
• parsley
• extra virgin olive oil

How to Swedish Meatballs with German Egg Noodles Recipe

To Make:

If using homemade meatballs, make according to instructions. (See RECIPE NOTES in recipe card for link below.)

Next, cook egg noodles according to package instructions, except cook one minute less to make them to al dente (slightly firm).

Then, in a large dutch oven, add olive oil and onions. Cook the onions until translucent, approximately three to five minutes. 

Add your sliced mushrooms and cook these until tender, approximately three minutes or so.

Next, add beef broth (reserving 1 cup for the next step) and Worcestershire sauce. Keep simmering the prepared sauce. 

In a small bowl add cornstarch and 1 cup of the reserved beef broth. Stir or whisk until mixed well. Drizzle this into the simmering sauce.

Before your drain your pasta water, reserve one cup for the next step.

Then, add the cooked meatballs, followed by the cooked noodles directly to the sauce.

Stir in the pasta liquid, butter and mustard. Simmer for an additional minute or two.

Finally, salt and pepper to taste. At this time, turn off the heat and pour in the cream and sprinkle the parsley. Stir well.

Serve your Swedish Meatballs piping hot and enjoy!

For more delicious dinner ideas, be sure to check out Wisconsin Homemaker’s Recipe Section, as well as these meatball recipe favorites:

• Spaghetti with Tomato Cream Sauce and Meatballs
• Waikiki Meatballs
• Cranberry Meatballs
• Meatballs and Tomato Sauce with Butter and Onions