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Swedish Meatballs over Noodles

  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings


*Note: If you are using a nice, flavorful homemade beef stock, you will need one quart of stock. If buying canned or boxed beef stock or broth, place 1½ quarts of the store-bought stock in a sauce pan and reduce down to one quart to concentrate the flavor.


For the Meatballs

  • 2 slices white or soft wheat, crusts removed
  • ¼ cup whole milk
  • 1 tablespoon extra virgin olive oil
  • ½ cup onion, finely minced
  • 2 egg yolks
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground allspice
  • 1 pound ground beef, 80/20
  • 1 pound ground pork
  • 1 quart heated beef stock (*see note above)
  • 4 tablespoons butter, divided
  • 1 tablespoon extra virgin olive oil
  • ½ cup all-purpose flour
  • ½ cup sour cream
  • ¼ teaspoon dry mustard
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt (if using canned or boxed stock, you may not need additional salt)
  • ½ teaspoon freshly ground black pepper
  • No Yolks® Extra Broad Noodles, to serve with the meatballs


  1. In a large bowl, place bread slices and cover with milk, making sure the bread gets completely soaked.
  2. In a small sauté pan over medium heat, cook onions in oil for three or four minutes until tender. Set aside to cool.
  3. To the bowl with the bread, add egg yolks, nutmeg, mustard, salt, pepper and allspice. With a wire whisck, beat until totally combined. Add onions and beat again.
  4. Add beef and pork and gently mix to combine, being careful not to overwork the meat.
  5. Preheat oven to 350 degrees F.
  6. Using a #40 scoop (one ounce scoop), scoop out one ounce meatballs by dipping the scoop in water between each meatball. You should yield 43 meatballs. Then roll each one in your palm to make each one round.
  7. Heat a large skillet over medium high heat and add two tablespoons of butter and one tablespoon of oil. Once hot and frothy, gently place half of the meatballs into the pan not touching each other and brown on all sides about 7-8 minutes. I found two soup spoons worked well as tools to grab and roll the meatballs over to brown.
  8. Remove this first batch to a 9x9x2.5-inch casserole dish. Then add the remaining meatballs to the hot fat and repeat the cooking process. Once the last of the meatballs have been removed to the casserole dish, add the remaining butter to the pan and reduce to medium heat.
  9. Once the butter has melted, stir in the flour with a whisk. Cook for about three minutes over medium then add the one quart of hot stock one third at a time whipping as you go.
  10. Add sour cream, dry mustard and Worcestershire sauce and stir.
  11. Taste and add salt and pepper only if needed. (If you used canned stock, you may not need salt).
  12. Pour this mixture over the meatballs and bake for 30 minutes until hot and bubbly.
  13. While the meatballs are baking, cook No Yolks® Noodles according to package direction, timing it so that they are hot when the meatballs come out of the oven.
  14. Serve the meatballs and gravy over the No Yolks® Noodles.