creamy Swedish Meatballs egg noodles

Here’s a recipe for creamy Swedish Meatballs with egg noodles:


  • Frozen Swedish meatballs (about 1 pound)
  • 8 ounces wide egg noodles
  • 2 cups beef broth
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 packet brown gravy mix
  • 1/2 cup sour cream
  • 1-2 tablespoons Worcestershire sauce (adjust to taste)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)


  1. In a large skillet or deep pan, brown the frozen Swedish meatballs over medium heat until they are cooked through and browned on all sides. You can add a little oil or butter if needed.
  2. While the meatballs are browning, cook the wide egg noodles according to the package instructions until they are al dente. Drain and set aside.
  3. Once the meatballs are cooked, remove them from the skillet and set them aside.
  4. In the same skillet, add beef broth and bring it to a simmer.
  5. In a small bowl, whisk together the cream of mushroom soup and brown gravy mix until well combined. Pour this mixture into the simmering beef broth and stir to combine.
  6. Add the cooked meatballs back to the skillet and let the mixture simmer for a few minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  7. Reduce the heat to low, then stir in the sour cream and Worcestershire sauce. Continue to stir until the sauce is creamy and well combined.
  8. Add the cooked wide egg noodles to the skillet and gently stir to coat them with the creamy sauce. Cook for an additional 2-3 minutes until everything is heated through.
  9. Taste and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed.
  10. Serve the Swedish Meatballs and creamy sauce over the egg noodles. Garnish with chopped fresh parsley if desired.

Enjoy your comforting and creamy Swedish Meatballs with egg noodles!

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