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
- Worcestershire sauce
- salt and pepper
- Egg Noodles
- heavy cream
- dijon mustard
- extra virgin olive oil
How to Swedish Meatballs with German Egg Noodles Recipe
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
Swedish Meatballs with Egg Noodles Recipe
- 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.
- Serve. Enjoy!