Swedish meatballs over egg noodles


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

Photo, Erik Putz.

Chatelaine Triple Tested

This cozy dinner is brimming with flavour.


  • 1 egg

  • 2 tbsp Dijon mustard, divided

  • 1 small onion, finely chopped

  • 2 tbsp Worcestershire sauce, divided

  • 1/2 tsp ground allspice

  • 1/2 tsp salt, divided

  • 400 g lean ground beef

  • 2 tsp olive oil, divided

  • 4 cups no-yolk egg noodles

  • 1 227-g pkg sliced cremini mushrooms

  • 1 cup no-salt beef broth

  • 1/2 cup sour cream

  • 2 tbsp chopped fresh parsley, optional


  • WHISK egg with 1 tbsp Dijon in a large bowl. Add 1/4 cup onion, 1 tbsp Worcestershire sauce, allspice and salt. Season with fresh pepper. Add in ground meat. Using your hands, evenly mix. Roll mixture into 1-in. balls (1 tbsp each).

  • HEAT a large non-stick frying pan over medium-high. 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.

  • COOK noodles following package directions, 7 to 9 min.

  • ADD remaining 1 tsp oil to same pan, then mushrooms and remaining onion. Cook until softened, 3 to 4 min. Stir in broth, sour cream and remaining 1 tbsp Dijon and Worcestershire sauce. Return the meatballs and juices to pan. Reduce heat to medium. Boil, stirring often, until sauce starts to thicken, 8 to 10 min.

  • DRAIN noodles and serve with meatballs and parsley.

Nutrition (per serving)

Calories 479, Protein 32g, Carbohydrates 37g, Fat 22g, Fibre 4g, Sodium 891mg.