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Swedish Meatballs and Noodles Recipe
When the air turns crisp and the evenings grow longer, there’s something so comforting about gathering around the table to enjoy a warm, homemade meal. Swedish Meatballs and Noodles is one of those recipes that feels like a hug in a bowl — hearty, creamy, and full of flavor. It’s the kind of dish that makes you want to linger a little longer at the dinner table, sharing stories, laughter, and maybe even going back for seconds.
What makes this recipe especially inviting is its balance of rich, savory flavors with a touch of spice. The meatballs are seasoned with nutmeg and allspice — two cozy spices that bring depth and warmth to each bite — then gently baked to keep them tender. Once simmered in a creamy, savory gravy, they’re ready to be spooned over a generous helping of Mrs. Miller’s Old Fashioned Wide Egg Noodles. These noodles are a must-have for the recipe, made the old-fashioned way with wholesome ingredients and slow-dried for that hearty texture that holds up beautifully to sauce. They’re wide, sturdy, and just the right shape to soak up every bit of that luscious gravy.
This recipe is perfect for a chilly weeknight when you’re craving something satisfying, or for a weekend dinner when family or friends come together. It’s not fussy or complicated — just real, comforting food made with care. Pair it with a simple green salad or roasted vegetables, and you have a complete meal that feels both classic and special.
As the seasons shift and we spend more time inside, Swedish Meatballs and Noodles reminds us that some of life’s best moments happen over a warm plate of food shared with the people we love. With Mrs. Miller’s Wide Egg Noodles as the heart of the dish, it’s a recipe that’s sure to become a family favorite year after year.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Ingredients
Mrs. Miller’s Must-Have
For the Meatballs
- 3 TBS Olive Oil, divided
- 1 Small Yellow Onion, finely diced (about 3/4 cup)
- 2 Cloves Garlic, minced
- ¾ Cup Panko Breadcrumbs
- ¼ Cup Whole or 2% Milk
- 1 Large Egg
- 1 ½ tsp Kosher Salt
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Allspice
- ¼ tsp Freshly Ground Black Pepper
- 12 oz Lean Ground Beef
- 12 oz Ground Pork
For The Gravy
- 3 TBS Unsalted Butter
- ¼ Cup All-Purpose Flour
- 2 Cups Low-Sodium Beef Broth
- 2 tsp Dijon Mustard
- ½ tsp Kosher Salt, plus more as needed
- ¼ tsp Freshly Ground Black Pepper, plus more as needed
- ½ Cup Heavy Cream or Sour Cream
- Finely chopped fresh parsley leaves, for garnish (optional)
Method
1
Bring a large pot of salted water to a boil and cook the noodles according to the package directions. When 1 minute of cooking time remains and the noodles are softened but firm, drain.
2
Heat 1 tablespoon of the olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 1 finely diced small yellow onion and 2 minced garlic cloves. Cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to a large bowl.
3
Stir in ¾ cup panko breadcrumbs, ¼ cup whole milk, 1 large egg, 1 ½ teaspoons kosher salt, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and ¼ teaspoon black pepper until combined.
4
Add 12 ounces lean ground beef and 12 ounces ground pork and mix until evenly combined; do not over-mix or the meatballs will be tough. Scoop out the mixture in 2-tablespoon portions (about 30) and roll each between damp hands until a smooth ball forms. Place on a baking sheet.
5
Bake meatballs at 375°F for 12–25 minutes, or until fully cooked through, depending on their size.
6
Reduce the heat to medium-low and melt 3 tablespoons unsalted butter in the same skillet (no need to clean). Add ¼ cup all-purpose flour and cook, stirring regularly, for 1 minute to cook the floury taste out. Gradually whisk in 2 cups low-sodium beef broth, 2 teaspoons Dijon mustard, ½ teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth; scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
7
Return the baked meatballs in a single layer to the pan along with any accumulated juices. Simmer uncovered, stirring occasionally, until the meatballs are cooked through and the gravy is thickened, 10 to 12 minutes.
8
Stir in ½ cup heavy cream. Taste the gravy and season with kosher salt and black pepper as needed. Serve Mrs. Miller’s Old Fashion Wide Egg Noodles and garnish with chopped fresh parsley leaves if desired.
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