RECIPE: Swedish(ish) Egg Noodles

Swedish(ish) Egg Noodles

Sometimes the best recipes are the ones that do not turn out as planned… what was supposed to be Swedish Meatballs turned into a MUCH easier and less frustrating take that was honestly delicious!



  • In a large bowl combine the onion, panko, garlic powder, parsley, allspice, nutmeg, and salt & pepper. Stir until well blended then add in the egg and ground beef. Mix until combined.
  • In a 12in or larger skillet add in your olive oil and 1.5T of Butter and heat over med/high heat. Add in your meat mixture and smash into a flat layer at the bottom of the pan. Once the bottom layer is fairly crispy and almost carmelized break up the meat and cook like you would “normal” ground beef.
  • While the meat is cooking bring a pot of salted water to a boil and cook the egg noodles as directed save 1 cup of noodle water and drain. [If I don’t have a use for my remaining carton of broth I will often boil my noodles in part broth part water for added flavor and less waste]
  • Once the meat is cooked through, remove it from the pan and set it on a side plate until later.
  • In the same pan add the remaining butter and your flour and whisk until light brown in color. Once lightly browned slowly whisk in your beef broth and whipping cream. Add in the Worcestershire and brown mustard and bring to a simmer until sauce thickens slightly add salt & pepper to taste.
  • Add your meat back into the sauce and let simmer for a few minutes. Add in pasta water if you desire a thinner sauce.
  • Add the cooked egg noodles to the same pan, stir until combined. Serve & ENJOY!
  • Posted by Dacey Johnson
  • On February 25, 2022
Tags: broccoli, broccolicheddar, cheddar, cheesy, cold, creamy, dinner, easy, farmhouse, soup, winter