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Swedish Meatballs with Pasta


  • 1 pound mixed ground beef, pork and veal

  • 1 egg

  • 1/2 cup plain breadcrumbs

  • 1/4-1/3 cup cream

  • 3 tablespoons white onion, finely chopped

  • 1/4 teaspoon dry mustard

  • 1/8 teaspoon grated nutmeg (eyeball it)

  • Salt and pepper

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 2 cups beef stock

  • 1 cup sour cream

  • 2 teaspoons of your choice: lingonberry preserves, red currant or grape jelly

  • 1 pound egg noodles, cooked to al dente

  • Finely chopped fresh dill, for garnish

  • Finely chopped parsley, for garnish

  • 1/2 cup cornichons or baby gherkin pickles, finely chopped (optional)


Pre-heat oven to 400ºF.

In a bowl, mix meat with egg, breadcrumbs, 1/4 cup cream, onion, mustard, nutmeg, salt and pepper. Roll the mixture into 1-inch balls and arrange on a nonstick baking sheet and bake 10-12 minutes.

Heat a saucepot over medium heat. Melt the butter, whisk in the flour and cook for a minute or two. Then whisk in stock and thicken for 6-8 minutes. Stir in sour cream and jelly and warm through. Season the finished sauce with salt and pepper.

Carefully remove the meatballs from the baking sheet with a thin spatula.

Mix meatballs and egg noodles with sauce and garnish with dill, parsley and finely chopped cornichons or baby gherkin pickles, if using.