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Swedish Meatballs and Noodles

These rich, savory meatballs are full of flavor with allspice, cinnamon, and nutmeg. Serve over a bed of egg noodles with plenty of this delicious, creamy gravy.

Serves 8
Ready in 70 mins
Prep time 25 mins
Cooking time 45 mins
525 calories per serving


> 1 large yellow onion
> 2 lbs 93% lean ground beef
> 1 cup panko bread crumbs
> 2 large eggs
> 2 tsp Worcestershire sauce
> 1/2 tsp ground allspice
> 3/4 tsp ground cinnamon
> 3/4 tsp ground nutmeg
> 4 tbsp (1/2 stick) unsalted butter, sliced
> 1/4 cup flour
> 2 cups low-sodium beef broth
> 1 cup low-fat milk
> Cooked wide egg noodles, to serve
> 2 tbsp chopped chives, to garnish (optional)


Preheat oven to 400°F. Using a box grater, grate the onion into a large bowl. To bowl, add the ground beef, bread crumbs, eggs, Worcestershire sauce, allspice, cinnamon, and nutmeg. Season well with salt and pepper. Mix until combined.
Roll meat mixture into 1-inch balls. Arrange meatballs on a large parchment-lined sheet pan. Bake 15–20 min., until golden brown and fully cooked.
When meatballs are almost done, in a Dutch oven, melt the butter on medium-high. Add flour and cook 1 min., stirring constantly. Gradually pour in the beef broth and milk, stirring constantly, until mixture is thickened, 4–5 min. Season with salt and pepper.
Using tongs or a spatula, transfer cooked meatballs into gravy. Let simmer 5 min. Remove from heat. Serve over cooked egg noodles and garnish with the chives, if desired.

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