Easy One Pot Swedish Meatballs with Egg Noodles are tender homemade meatballs simmered in a rich, creamy gravy with egg noodles, all in one pot. Ready in about 30 minutes, it's an easy, cozy dinner the whole family will love.
A Quick Look At The Recipe
⏱️ Ready In: About 30 minutes
👪 Serves: 4-6
🥣 Main Ingredients: Ground beef, breadcrumbs, eggs, beef broth, heavy cream, egg noodles
🎉 Best For: Easy weeknight dinners
⭐ Why It Works: The meatballs are browned first, then the egg noodles cook right in the creamy gravy.
⚠️ What to Watch For: Keep the noodles nestled in the sauce so they cook evenly.
🌡️ Internal Temp: 160°F for the meatballs
This recipe is inspired by my grandma's Swedish meatballs, a comforting family dinner I grew up loving. I turned it into an easy one-pot meal by cooking the egg noodles right in the creamy gravy with the meatballs.
If you love cozy family dinners, try our Best Meatloaf Recipe, Classic Pot Roast, or Oma's Easy German Spaghetti next. You'll find more tried-and-true favorites in our Midwestern Recipes collection.
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Why You'll Love This Recipe
- ⭐ Easy One-Pot Dinner: The meatballs, creamy gravy, and egg noodles all cook in the same pan for an easy weeknight meal.
- ⭐ Rich, Creamy Gravy: A simple butter and flour roux creates a smooth, savory gravy that coats every bite.
- ⭐ Tender Homemade Meatballs: Browning the meatballs adds flavor, then gently simmering them in the gravy keeps them tender.
- ⭐ Ready in 30 Minutes: You get homemade Swedish meatballs and noodles on the table without spending hours in the kitchen.
⭐⭐⭐⭐⭐ Reader Review: Nunnie says, "Made exactly like she said and it is probably the best dish I have ever made!!!"
✨ Looking for more easy dinner ideas? Check out our Easy Weeknight Dinners Meal Plan - 5 simple dinners, a bonus recipe, and a free printable grocery list to make shopping stress-free!
Ingredients You'll Need
Meatball Ingredients
- Ground beef - Lean ground beef or ground sirloin works best for tender, flavorful meatballs.
- Breadcrumbs - Help bind the meatballs and keep them soft and tender. Crushed crackers or cornflakes can be used as a substitute.
- Eggs - Act as the binder that holds the meatball mixture together.
- Nutmeg & allspice (optional) - A classic Swedish meatball seasoning. Use ⅛ teaspoon of each if you want a more traditional flavor.
If you're short on time, you can substitute store-bought frozen meatballs and simply make the creamy Swedish meatball gravy and noodles.
Sauce and Pasta Ingredients
- All-purpose flour - Combined with butter to create a roux that thickens the creamy gravy. Cornstarch can also be used.
- Heavy cream - Adds richness and creates the classic creamy Swedish meatball sauce.
- Parmesan cheese (optional) - Not traditional in Swedish meatballs, but it adds extra savory flavor.
- Egg noodles - Cook directly in the gravy and absorb all the rich flavor from the sauce.
See the recipe card for full ingredient amounts and complete instructions.
⭐⭐⭐⭐⭐ Reader Review: Pat says, "Used bought frozen meatballs, gravy was tasty and quick, served over egg noodles. Nice quick meal!"
Substitutions & Add-Ins
- Frozen meatballs: Use store-bought frozen meatballs for an easy shortcut when you don't have time to make them from scratch.
- Ground turkey or bison: Either can be used in place of the ground beef for a leaner meatball.
- Crushed crackers or cornflakes: Either can be used in place of breadcrumbs to bind the meatballs.
- Sour cream: Use in place of heavy cream for a tangier gravy. Stir it in over low heat to help keep the sauce smooth.
- Mushrooms: Add sautéed mushrooms to the gravy for extra savory flavor.
Variations
Swedish Meatball Appetizer: Make the meatballs smaller and serve them in the creamy gravy without the egg noodles for an easy party appetizer.
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How to Make Easy One Pot Swedish Meatballs
Brown the homemade meatballs first, then make the creamy gravy right in the same pan. Add the egg noodles and meatballs to the gravy and simmer everything together until the noodles are tender.
First Make The Meatballs
Step 1. Mix the Meatball Ingredients. Place the ground beef, onion, breadcrumbs, eggs, salt, pepper, optional nutmeg and allspice, and water in a large bowl. Gently mix just until combined. Do not overmix, or the meatballs may become tough.
Step 2. Form the Meatballs. Use a spoon or small cookie scoop #ad to portion the mixture into about 18 evenly sized meatballs. Gently roll into balls.
Step 3. Brown the Meatballs. Heat oil in a large skillet over medium heat. Add the meatballs and brown on all sides. Transfer to a plate and set aside. They will finish cooking in the gravy.
Make The Sauce
Step 4. Make the Roux. Melt the butter in the same pan over medium heat. Stir in the flour and cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.
Step 5. Add the Broth. Slowly whisk #ad in the beef broth until smooth, scraping up the browned bits from the bottom of the pan.
See our Simple Pan Gravy for more info on making pan gravy.
Step 6. Add the Cream. Stir in the heavy cream and a pinch of salt until the gravy is smooth and creamy.
Add Meatballs and Egg Noodles
Step 7. Simmer the Meatballs and Noodles. Return the meatballs to the pan and add the uncooked egg noodles. Gently press the noodles into the gravy so they are mostly covered. Cover and simmer for about 8 minutes, or until the noodles are tender and the meatballs reach 160°F.
If the gravy becomes too thick before the noodles are tender, add a small splash of beef broth and continue simmering.
Finish the Dish
Step 8. Finish and Serve. Stir in the Parmesan cheese and fresh parsley. Taste and adjust the seasoning, then serve hot with plenty of creamy gravy.
Expert Tips
- Mix the meatballs gently just until combined because overmixing can make them dense and tough instead of tender.
- Brown the meatballs before making the gravy to create flavorful browned bits in the pan that add richness to the sauce.
- Add the beef broth gradually while whisking so the roux blends smoothly into the gravy without lumps.
- Keep the noodles nestled in the gravy while they cook so they soften evenly and absorb the flavor of the sauce.
- Keep the gravy at a gentle simmer instead of a boil so the meatballs stay tender and the cream sauce stays smooth.
Troubleshooting
Why is my Swedish meatball sauce too thick? The egg noodles absorb liquid as they cook, so the gravy will naturally thicken. Stir in a small splash of beef broth or cream until it reaches the desired consistency.
Why aren't my egg noodles cooking evenly? Make sure the noodles are nestled into the gravy and mostly covered with liquid. If needed, add a small splash of beef broth and continue simmering until tender.
Why are my meatballs falling apart? Make sure the egg is evenly incorporated and handle the meatballs gently when browning. If they are very soft, let them brown before turning so a crust can form and help hold them together.
Storage & Make-Ahead Tips
Make-Ahead: Prepare the meatballs and sauce up to one day in advance.
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze the meatballs and gravy for up to 3 months.
Reheat: Warm gently on the stovetop, adding broth or cream if the sauce thickens.
FAQs
Swedish meatball sauce is a creamy gravy typically made with butter, flour, beef broth, and cream. In this recipe, the butter and flour make a roux that thickens the beef broth and heavy cream into a smooth gravy.
Swedish meatballs are typically served with a creamy brown gravy, while Italian meatballs are commonly seasoned with Italian herbs and served with tomato sauce. Swedish meatballs are generally smaller and often seasoned with a touch of nutmeg and allspice. This recipe keeps the seasoning simple with salt and pepper, but you can add the optional nutmeg and allspice listed in the recipe card for a more traditional flavor.
Serving Suggestions
These Swedish meatballs with egg noodles make a complete dinner, so I like to keep the sides simple.
- Serve with Roasted Brussels Sprouts for an easy vegetable side.
- Pair with Green Beans for a simple family dinner.
- Add Homemade Dinner Rolls for soaking up the creamy gravy.
More Cozy Dinner Recipes
Looking for another easy family dinner? Here are a few cozy favorites to try next.
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📖 Recipe
Easy One Pot Swedish Meatballs With Egg Noodles
Equipment
- Braiser with glass lid
Ingredients
Meatballs
- 1 lb ground beef
- ¼ cup onion minced
- ½ cup bread crumbs
- 2 large eggs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup water
- 2 tablespoons canola oil for frying
Sauce
- 4 tablespoons butter
- ¼ cup all purpose flour
- 4 cups beef broth
- 8 ounces heavy cream
- 1 teaspoon salt
Pasta
- 4 cups egg noodles
Finish
- 1 cup parmesan cheese freshly grated
- 1 tablespoon fresh parsley fresh, minced
Instructions
- Mix the Meatball Ingredients. Place the ground beef, onion, breadcrumbs, eggs, salt, pepper, and water in a large bowl. Gently mix just until combined. Do not overmix, or the meatballs may become tough.1 lb ground beef, ¼ cup onion, ½ cup bread crumbs, 2 large eggs, 1 teaspoon salt, ¼ teaspoon ground black pepper, ½ cup water
- Form the Meatballs. Use a spoon or small cookie scoop to portion the mixture into 18 one-inch meatballs. Gently roll each portion into a ball.
- Brown the Meatballs. Heat the canola oil in a large skillet over medium heat. Add the meatballs and cook until browned on both sides. Transfer to a plate and set aside. The meatballs will finish cooking in the gravy.2 tablespoons canola oil
- Make the Roux. Melt the butter in the same pan over medium heat. Stir in the flour and cook for about 3 minutes, stirring constantly.4 tablespoons butter, ¼ cup all purpose flour
- Add the Broth. Slowly whisk in the beef broth until smooth, scraping up the browned bits from the bottom of the pan. Bring to a gentle simmer.4 cups beef broth
- Add the Cream. Stir in the heavy cream and salt and pepper until the gravy is smooth and creamy.8 ounces heavy cream, 1 teaspoon salt
Cook the Meatballs and Noodles
- Cook the Meatballs and Noodles. Return the meatballs to the pan and add the uncooked egg noodles. Gently press the noodles into the gravy so they are mostly submerged. Cover and simmer for about 8 minutes, or until the noodles are tender and the meatballs reach 160°F. If the gravy becomes too thick before the noodles are tender, add a small splash of beef broth and continue simmering.4 cups egg noodles
- Finish and Serve. Stir in the Parmesan cheese and fresh parsley. Taste and adjust the seasoning as needed. Serve hot with plenty of creamy gravy.1 cup parmesan cheese
Cindi Harris says
It's unanimous with my family!!! 10/10!!! Yummy!!!
Seanna Borrows says
Great to hear Cindi! Thank you so much for the perfect score!
Kayla says
Great recipe!
Seanna Borrows says
Thanks Kayla! Appreciate you taking the time to let me know.
Megan says
This is THE BEST recipe for Swedish meatballs! I love that it is made in one pot! YUM!!
Seanna Borrows says
Thank you so much Megan!
Sarah says
This dish will be on rotation from now on in this house! Ended up using frozen meatballs that I had on hand and it made this easy dish even easier! Perfect and delicious.
Seanna Borrows says
Thanks so much Sarah! What a great idea to use frozen meatballs. So glad you took the time to let me know. I appreciate you and hope you'll try some of our other tasty recipes!
Janet says
how many people does this recipe feed?
Seanna Borrows says
Hi there Janet, This recipe serves 6 people. ~ Seanna
Suzy Barrows says
Oh my goodness, what a great recipe! We had it for dinner last night, everyone loved it. We used egg noodles and it was a recipe will make again and again.
Seanna Borrows says
Thanks Suzy! So glad you like it!
Russ B says
Great Sunday meal!!
Seanna Borrows says
Thanks Russ. Total easy comfort food!