Easy Swedish Meatballs

I used to think making dinner needed to be this extravagant meal which always included wayyy to many ingredients. I learned after a while that simple was becoming much easier and equally as delicious. I’m trying to improve my cooking skills especially since I didn’t learn to cook growing up. I’ve become so interested in cooking from watching cooking shows on the weekends (my favorite right now is Valerie’s Home Cooking) to creating pinterest boards. Lance and I have also been recording when we cook Sunday night dinners to post on social media. I’ve come to realize I really need to learn the basics well in order to start experimenting with ingredients and become a better cook. I envy those people who can look in their refrigerator and know exactly what to cook and how to cook it. I’m still one that needs to look up every single recipe! I’m looking forward to the day where I can look in my fridge and whip something up too. It’s coming!

Egg noodles topped with swedish meatballs and a sprinkle of parsley
Egg noodles topped with swedish meatballs and a sprinkle of fresh parsley

Swedish Meatballs are something I’ve never made before, but I’ve had them as appetizers at get togethers . So when I hosted book club last weekend, I decided to make them. I have a few of The Pioneer Woman’s cookbooks and saw this Swedish Meatball recipe. She uses homemade meatballs, and before I would have wanted to as well, but the meatballs I got from the freezer section in the store were just as good! If you have frozen homemade meatballs at home you can use those instead! We had them at book club as an appetizer, and then the next day I boiled some egg noodles and topped with leftover Swedish Meatballs and some fresh parsley. This recipe took around 20 minutes to make. It’s perfect for a weeknight meal or a quick appetizer to make.

Egg Noodles topped with swedish meatballs and a sprinkle of parsley


Yield: 4 to 6 Servings
Total Time: 20 Minutes


2 1/4 cups beef broth, divided
1 tablespoon worcestershire sauce
1/4 cup grainy brown mustard (I didn’t have grainy, so I used brown mustard)
Pinch of ground allspice
1 tablespoon cornstarch
1/4 cup heavy cream
One 25-count bag frozen ready-to-go freezer meatballs or use homemade. (The bag I bought had 22 meatballs.)
12 ounces egg noodles, cooked according to the package directions
2 tablespoons butter
2 tablespoons minced parsley, plus more serving


In a large pot or skillet, pour in 2 cups of the beef broth, worcestershire sauce, mustard and allspice. Whisk mixture together and bring to a gentle boil over medium-high heat.

Make a slurry by combining the remaining 1/4 cup beef broth and cornstarch. When the sauce is gently boiling, pour in the slurry, whisking to combine.

When the sauce starts to thicken slightly, slowly pour in the heavy cream, stirring continuously. Add the meatballs and stir to coat. Cover the pan and turn heat to low. Cook until the meatballs are heated through and sauce has thickened, 8-10 minutes.

Toss the butter in the noodles and sprinkle with parsley. Spoon meatballs and sauce over noodles and sprinkle more parsley on top. Serve and enjoy!

Recipe Source: https://www.foodnetwork.com/recipes/ree-drummond/swedish-meatballs-2755380 *Skip the instructions for the AP Meatballs if using frozen meatballs from the store.

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