Tested till perfect Swedish Meatballs and Egg Noodles

Swedish Meatballs and Egg Noodles

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2010

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 19 minutes
  • Portion size 4


  • 1 1eggeggs
  • 1/4 cup 1/4cupdry bread crumbs
  • 1 1small onion, grated
  • 1 tbsp 1tbspDijon mustard
  • 1/4 tsp 1/4tspground allspice
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchnutmeg
  • 1 lb 1lblean ground beef
  • 1 tbsp 1tbspvegetable oil
  • 6 cups 6cupssliced mushroommushrooms, (about 1 lb/500 g)
  • 1/2 tsp 1/2tspdried thyme
  • 2 tbsp 2tbspall-purpose flour
  • 1-1/2 cups 1-1/2cupssodium-reduced beef broth
  • 1/2 cup 1/2cuplight sour cream
  • 4 cups 4cupscooked egg noodles
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In bowl, whisk together egg, bread crumbs, onion, mustard, allspice, half each of the salt and pepper, and the nutmeg; mix in beef. Roll by 1 tbsp (15 mL) into balls.

In large nonstick skillet, cook meatballs over medium-high heat, in batches and turning often, until digital thermometer inserted in a few registers 160°F (71°C), 6 to 8 minutes. Transfer to plate.

In same skillet, heat oil over medium-high heat; cook mushrooms, thyme and remaining salt and pepper, stirring occasionally, just until starting to brown and no liquid remains, about 10 minutes.

Sprinkle with flour; cook, stirring, until absorbed. Stir in broth and sour cream; cook, stirring, for 1 minute. Return meatballs to pan; cook, stirring and turning gently, until hot and sauce is thickened, about 2 minutes. Serve with noodles.

Nutritional Information Per serving: about

cal 608 pro 38g total fat 25g sat. fat 8g
carb 57g fibre 6g chol 172mg sodium 597mg
potassium 754mg

% RDI:

calcium 12 iron 37 vit A 4 vit C 5
folate 25
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