Broke Gourmet: Swedish Meatballs with Garlic Butter Egg Noodles

Published 1:30 am Thursday, July 23, 2026

Restaurant comfort food has gotten expensive. It’s not unusual to spend more than $20 on a single plate of Swedish meatballs, and by the time the bill arrives, you’re wondering if the gravy was made with gold.

The good news is that this classic is surprisingly easy to make at home using everyday ingredients. These homemade meatballs are seasoned with garlic, onion, nutmeg, and allspice before being baked until tender and finished in a rich, creamy gravy made completely from scratch. Served over buttery garlic egg noodles, it’s the kind of meal that feels like it came from your favorite restaurant while feeding the whole family for about the same price as one restaurant entrée.

Like every recipe I share through Broke Gourmet, this one focuses on getting the most flavor from simple, affordable ingredients without relying on canned soups or expensive shortcuts. Sometimes the best comfort food isn’t found on a restaurant menu. It’s made in your own kitchen.

Roy’s Tip: Don’t overmix the meatball mixture. Mix just until the ingredients are combined. Overworking the meat can make the meatballs dense instead of tender.

Swedish Meatballs with Garlic Butter Egg Noodles

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Serves: 4

Meatballs

• 1 lb ground beef
• 1 lb ground pork
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 cup plain breadcrumbs
• 2 eggs
• ½ cup grated Parmesan cheese
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground nutmeg
• ½ tsp ground allspice
• 2 tbsp chopped fresh parsley
• 2 tbsp cooking oil

Creamy Gravy

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups beef broth
• 1 tsp Better Than Bouillon Beef Base
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• Salt and freshly ground black pepper, to taste

Garlic Butter Egg Noodles

• 12 oz egg noodles
• ½ cup butter (1 stick)
• 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

Directions

1. In a large bowl, combine the ground beef, ground pork, onion, garlic, breadcrumbs, eggs, Parmesan, salt, pepper, garlic powder, onion powder, nutmeg, allspice, and parsley. Mix gently until everything is just combined.
2. Roll the mixture into approximately 1½-inch meatballs.
3. Heat the cooking oil in a large skillet over medium heat. Brown the meatballs on all sides, about 8 to 10 minutes, turning occasionally. They do not need to be fully cooked. Transfer to a plate.
4. Reduce the heat to medium-low. In the same skillet, melt the butter, scraping up the browned bits from the bottom of the pan.
5. Whisk in the flour and cook for 2 minutes, stirring constantly.
6. Gradually whisk in the beef broth until smooth. Stir in the Better Than Bouillon until completely dissolved.
7. Add the heavy cream, Worcestershire sauce, Dijon mustard, garlic powder, nutmeg, and allspice. Simmer for 5 to 7 minutes, stirring occasionally, until the gravy begins to thicken.
8. Return the meatballs to the skillet. Cover and simmer over low heat for 10 to 15 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F.
9. Meanwhile, cook the egg noodles according to the package directions. Drain well.
10. Melt the butter in the warm pasta pot over medium-low heat. Add the garlic and cook for about 30 seconds until fragrant. Toss in the cooked egg noodles, parsley, salt, and pepper until evenly coated.
11. Divide the garlic butter noodles among four plates. Top with the Swedish meatballs and generously spoon the creamy gravy over everything. Garnish with additional chopped parsley, if desired.

Recipe by Roy Mosby | Broke Gourmet

Roy Mosby is a Marysville resident and the creator of the YouTube channel Broke Gourmet, where he creates easy, budget-friendly recipes that anyone can make at home.