Swedish Meatballs with Sauce and Noodles -

5 from 1 vote

Swedish Meatballs with Sauce and Noodles

Savory, bite-sized meatballs nestled in a tangy gravy served over egg noodles. This recipe makes 70-75 meatballs per 3 lbs. of meat.

Prep Time20 mins

Cook Time6 mins

Refrigerator Time20 mins

Total Time46 mins

Course: Appetizer, Entree

Cuisine: American, International, Scandinavian

Servings: servings

Calories: 1403kcal

In a large bowl, combine all ingredients except the oil; do not overwork the meat
Measure meat into a tablespoon and form a ball; place on parchment-lined baking sheet; once all meatballs are formed, place them in the freezer for 10 minutes
Meanwhile, fill a stockpot with water and bring to boil (for noodles); while the water for the noodles is heating, make the sauce

Combine water and cornstarch; mix well and set aside
In a large skillet on medium high heat, add all ingredients except the cornstarch mixture; bring to boil
Once sauce has started to boil, stir in the cornstarch slurry; continue to stir until sauce thickens; reduce heat to low and cook the meatballs

After the meatballs have chilled in the freezer for 10 minutes; heat a heavy bottom skillet with oil on medium heat
Add 7-8 meatballs to the hot oil; allow meatballs to cook about 2 minutes, then roll them over and cook the other side another 2-3 minutes; the safe internal temperature should be 160ºF
Cook in batches; after each batch is done, place the cooked meatballs on a paper towel
Once they're all cooked, add them back into skillet with sauce; cover, reduce heat and cook the noodles

Place drained noodles on plate or in large bowl; add meatballs; cover with sauce; garnish with chopped parsley

This recipe yields about 25 meatballs per pound of meat; since the meatballs are small, I usually allow 6-8 meatballs per plate (for men) and 4-6 meatballs for women and kids.
I usually make this recipe using 3 lbs. of beef. If you only need a few meatballs, divide the recipe ingredients by 3.
If you make more meatballs than you need, just place the uncooked meatballs in a freezer bag and freeze them for up to 3 weeks.
If you have leftover cooked meatballs, they can be frozen as well for about 2 weeks.
This recipe makes a lot of sauce; I've found that I need more sauce to coat the noodles and meatballs. If you don't use all of the sauce, it can be frozen for up to two weeks in a freezer-proof container.
These meatballs are great for appetizers or snacks