Swedish Meatballs With Egg Noodles Recipe

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Swedish Meatballs with egg noodles

Eddie Szczerba


Nice dish,extremely satisfying and rich.

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★★★★★ 1 vote
35 Min
30 Min


1 lb
ground beef
1 lb
ground lamb
1 c
italian parsley chopped
1 tsp
salt and pepper
1 tsp
1 tsp
garlic powder
1 1/2 c
bread crumbs, whole wheat
1/2 tsp
1 1/2 c
3 large


3 can(s)
low sodium beef stock
1 tsp
kitchen bouquet
2-3 Tbsp
rue( butter and melted flour)
1 pkg
wide egg noodles
8 oz
sour cream
note: reserve some of the herbs for garnish.


1Mix all of the meats,herbs,spices,milk,eggs,bread crumb together and roll them into small balls,about the size of a ping pong ball and brown them in the oven at 350 degrees for 20-25 minutes. Remove from oven,place the meatballs in a casserole dish lined with paper towels to absorb any extra fat then discard the towels.
2in the same roasting pan on top of your stove,open the beef stock and add it to the pan,bringing it to a rapid boil,scrape the pane with a spoon to losen the bits from the bottom of the pan. Now,using a fine mesh strainer,drain the liquid into another sauce pan and return it to the heat adding the rue and the kitchen bouquet to thicken and darken it slightly. Mix in the sour cream,pour over the meatballs and cook for another 15-20 minutes.
3Cook the noodles according to the directions,serve the meatballs over the noodles,garnish with more herbs,enjoy! :) p.s. If you want you can roll these a little smaller,about half the size for use as an appetizer.Arrange them in your favorite dish or a chafing dish with the sauce and serve with party picks and napkins of course!

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