Swedish meatballs and egg noodles


  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 servings
Swedish meatballs and egg noodles

Photo: Roberto Caruso

IKEA's got nothing on these tasty meatballs! Scandinavian-inspired, this weeknight meal will fill their bellies with tasty noodles and a rich, creamy sauce.


  • 1 egg

  • 2 tbsp Dijon mustard, divided

  • 1 small onion, finely chopped, divided

  • 2 tbsp Worcestershire sauce, divided

  • 1/2 tsp ground allspice

  • 1/2 tsp salt

  • 400 g lean ground beef

  • 2 tsp olive oil, divided

  • 227-g pkg sliced cremini mushrooms

  • 1 cup low-sodium beef broth

  • 1/2 cup sour cream

  • 4 cups no-yolk egg noodles

  • 2 tbsp chopped parsely, (optional)


  • Whisk egg with 1 tbsp Dijon in a large bowl. Stir in 1/4 cup onion, 1 tbsp Worcestershire sauce, allspice and salt. Season with pepper. Using hands, crumble in beef and mix until combined. Roll into 1-in. balls (about 1 tbsp each).

  • Heat 1 tsp olive oil in a large frying pan over medium-high and cook meatballs, turning occasionally, until golden-brown, 3 to 4 min. Transfer to a plate.

  • Add remaining oil to pan. Cook mushrooms and remaining onion until mushrooms soften, 3 to 4 min. Stir in broth, sour cream, and remaining 1 tbsp Dijon and Worcestershire sauce. Return meatballs to pan. Bring to a boil over medium-high heat and cook until sauce starts to thicken, 8 to 10 min.

  • Cook noodles according to package directions, 4 to 6 min. Drain and top with meatballs, sauce and parsley.

Nutrition (per serving)

Calories 477, Protein 31g, Carbohydrates 36g, Fat 22g, Fibre 4g, Sodium 748mg.

Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.

This article was originally published on May 02, 2019

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