Meet your new favorite dinner ~ Swedish Meatball Noodle Bowls! Impossibly tender meatballs in a silky sour cream gravy over classic egg noodles. Best. Dinner. Ever.
I’m telling you, dinner doesn’t get any better than these warm saucy Swedish meatball noodle bowls. Comforting doesn’t even begin to describe them and it’s a dinner both kiddos and grownups can agree on. The meatballs are super moist and tender thanks to a blend of ground pork and beef, along with a secret ingredient (more on that later.) My favorite part? The warm spices that are quintessential Swedish ~ allspice, nutmeg, and white pepper. They give these meatballs a unique flavor you’re going to love.
Once you try a Swedish meatball you’ll be spoiled for all other meatballs!
all about Swedish meatball noodle bowls
Swedish meatball fun facts
- Swedish meatballs were originally inspired by köfte from the Ottoman Empire in the 18th century.
- Swedes celebrate “Köttbullens dag” or “Meatball Day” on May 27th each year, dedicated to the love of these little meatballs.
- IKEA made Swedish meatballs famous. They’re among IKEA’s most popular menu items worldwide, serving over 2 million daily across their 340 stores.
- Swedish meatballs are a staple dish on the traditional Julbord Christmas buffet, but are also a common everyday dish in Sweden.
- There are many variations of this beloved dish all over Sweden, some using veal or even reindeer!
What you’ll need for Swedish meatball noodle bowls
- equal parts ground pork and ground beef
- egg noodles
- can we talk egg noodles? They get sort of lost in the pasta aisle, but they’re so delicious with a chewy texture and gorgeous golden color.
- white onion
- butter
- breadcrumbs
- mashed potatoes
- bingo ~ it’s the secret ingredient! They add moisture and give the meatballs a super silky texture. Use leftovers or make a small amount of instant mashed potatoes, they work great!
- egg
- salt and white pepper
- white and black pepper are identical dried berries, except the black outer husk has been removed for white pepper. White pepper has a slightly milder heat and a more rounded, complex flavor.
- ground allspice
- nutmeg
- fresh grated if at all possible!
- oil
- for browning the meatballs
- flour
- beef stock
- soy sauce or Worcestershire sauce
- sour cream
- parsley
can we talk about that gravy?
Swedish gravies tend to be pale in color and subtle in flavor. The natural flavors of the broth and delicate spices like nutmeg and allspice shine through. If you feel like you want a ‘browner’ gravy, cut down on the sour cream or even omit it.
In Sweden the gravy for Swedish meatballs is most often thin, with no thickening agents at all. I thicken the gravy with a roux just enough so that it coats the meatballs and clings a bit to the noodles.
Sour cream isn’t typical in Swedish meatball gravy, but I love the little tang and extra creaminess. It gives this dish a Stroganoff vibe!
different ways you can serve Swedish meatballs
These exact meatballs and their gravy can be served in different ways, you don’t have to do the noodle bowl thing.
- Most obviously you could serve them over or alongside mashed potatoes. But how about over a fluffy baked potato?
- I’d be down for Swedish meatball loaded fries (or poutine)
- Instead of egg noodles try orzo or fusilli pasta.
- Serve these meatballs over polenta.
- Serve them as cocktail meatballs.
- Don’t make meatballs at all ~ make Swedish Meatball Meatloaf!
related: 25+ Scandinavian Recipes to Try Right Now
Swedish Meatball Noodle Bowls
Ingredients
meatballs
- 1/2 cup white onion, finely minced
- 1 tablespoon butter, at room temperature
- 1/2 cup mashed potatoes (you can use prepared instant mashed potatoes for this)
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 egg, beaten
- 1/2 cup dried breadcrumbs (regular variety, not Panko)
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp ground allspice
- olive oil for browning the meatballs
gravy
- 2 Tbsp flour
- 2 Tbsp butter
- 2 cups Beef Stock
- 1/2 cup sour cream, you can substitute half and half
- 2 tsp soy sauce or Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/4 tsp freshly ground nutmeg
- 1/4 cup parsley, finely minced
noodles
- 1 lb package egg noodles
- 2 Tbsp butter
garnish
- minced parsley
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment or foil.
- Put all the meatball ingredients (everything except the olive oil) in the bowl of a stand mixer (or a large mixing bowl if doing by hand.) I like to break apart the meat and scatter the other ingredients as I add them to the bowl.
- Blend the mixture until all the ingredients are completely incorporated. Do this gently so as not to compact the meat, buy make sure all those ingredients get well distributed. You don't want big clumps of mashed potato in your meatballs.
- Form small 1 1/2 inch balls, I like to use a rounded 1 inch scoop to portion out the meat evenly. Gently roll them round with the palms of your hand.
- Coat the bottom of a heavy skillet with olive oil and heat on medium high until hot. Brown the meatballs on all sides, working in batches so as not to crowd the pan. Do this gently, the meatballs are delicate. Set the meatballs on a baking sheet.
- Bake the meatballs for about 10-12 minutes, or just until done through (the inner temperature should be 165F.)
- While the meatballs are baking, make the gravy. Wipe out any burned bits from the skillet and melt the butter over medium low heat. Stir in the flour and cook for a minute, stirring constantly. Do not allow your roux to brown.
- Add the beef stock or broth to the pan while whisking or stirring constantly to avoid lumps, and bring the mixture up to a simmer. It will thicken slightly.
- Turn down the heat and add the soy or Worcestershire sauce, salt, pepper, and nutmeg. Taste to adjust any of the seasonings.
- Remove the pan from the heat and gently stir in the sour cream and parsley. Add the meatballs into the sauce and give everything a stir. Keep warm over a low heat so as not to curdle the sour cream.
- Cook your egg noodles in plenty of salted water to the al dente stage, according to package instructions. Drain and add butter.
- Add the meatballs into the sauce, and then serve hot, garnished with parsley.
- Divide the noodles between bowls and top with the meatballs and sauce. Sprinkle with more fresh parsley.
