Swedish Meatballs and Egg Noodles Swedish Meatballs and Egg Noodles

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2010



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 facts Per serving: about

  • Sodium 597 mg
  • Protein 38 g
  • Calories 608.0
  • Total fat 25 g
  • Potassium 754 mg
  • Cholesterol 172 mg
  • Saturated fat 8 g
  • Total carbohydrate 57 g


  • Iron 37.0
  • Folate 25.0
  • Calcium 12.0
  • Vitamin A 4.0
  • Vitamin C 5.0
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Swedish Meatballs and Egg Noodles