Saucy swedish meatballs over egg noodles

Prep 20 min
Total 40 min
Serves 4



2 tbsp
Dijon mustard, divided
small onion, finely chopped
2 tbsp
1/2 tsp
ground allspice
1/2 tsp
400 g
2 tsp
olive oil, divided
4 cups
no-yolk egg noodles
227-g pkg
sliced cremini mushrooms
1 cup
low-sodium beef broth
1/2 cup
sour cream
2 tbsp
chopped fresh parsley, 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 fresh pepper. Crumble in ground meat. Using your hands, work until evenly mixed. Roll portions of meat mixture into 1-in. balls (1 tbsp each).
  • HEAT a large non-stick pan over medium-high heat. Add 1 tsp oil, then meatballs. Cook, turning the meatballs occasionally, until golden-brown on all sides, 3-4 min. Transfer the meatballs to a plate.
  • BOIL a large pot of water for noodles. Add noodles to boiling water and cook, following package directions, about 6 min.
  • ADD remaining 1 tsp oil to the same pan, then mushrooms and remaining onion. Cook until the mushrooms start to soften, 3 to 4 min. Stir in broth, cream and remaining 1 tbsp Dijon and Worcestershire sauce. Return the meatballs and any juices to pan. Bring to a boil, then reduce heat to medium-high. Boil, turning meatballs, occasionally until sauce starts to thicken, 8 to 10 min.
  • DRAIN noodles and serve meatballs and sauce overtop. Sprinkle with parsley, if desired.




Calories 524, Protein 30 g, Carbohydrates 36 g, Fat 29 g, Fibre 4 g, Sodium 738 mg.

A Simple Way To Roll Meatballs

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