This easy recipe for Swedish Meatballs with German Egg Noodles is made with homemade meatballs, rich creamy beef broth and mushrooms.
How to Make Swedish Meatballs with German Egg Noodles
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.
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.
DID YOU KNOW? 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.
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.
All you’d need to do is keep the food warm in a crockpot or Nesco.
Serve it piping hot and enjoy!
For more delicious dinner ideas, be sure to check out Wisconsin Homemaker’s Recipe Section.
Easy Homemade Swedish Meatballs with German Egg Noodles
A family-friendly recipe that cooks up in minutes with pre-made meatballs. Made with a rich creamy beef gravy, mushrooms, and egg noodles.
- 36 homemade meatballs See Link in Recipe Notes or 25-36 frozen meatballs
- 6 cups beef broth
- 3 tbsp cornstarch
- 2 cups mushrooms sliced
- 1 cup onions chopped
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 12 ounces German Egg Noodles cooked per package instructions
- 1/2 cup heavy cream
- 1/4 cup dijon mustard
- 3 tbsp butter
- 1/4 cup parsley chopped finely
- 1 tbsp olive oil extra virgin
Make meatballs according to instructions* (see RECIPE NOTES for Link below).
Cook noodles according to package instructions.
In a large dutch oven, add olive oil and onions. Cook until onions are translucent.
Add mushrooms and cook until tender.
Next, add beef broth and Worcestershire sauce. Simmer.
In a small bowl add cornstarch and 1 cup of beef broth. Stir until mixed well. Pour into dutch oven.
Add meatballs. Heat well.
Drain pasta, holding back 1 cup of pasta liquid. Add pasta to sauce and meatballs. Stir in pasta liquid.
Add butter and mustard. Stir well. Simmer.
Salt and pepper to taste.
Turn off burner and pour in cream and parsley. Stir well.
*Recipe Link: Basic Beef Meatballs Recipe