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Swedish Meatballs


Golden Toad Swedish Meatballs

Sometimes, certain meals just scream "Comfort Food". I believe that this is one of those dishes. My family loves a warm, savory, creamy, plate of Swedish Meatballs over Egg Noodles. If you are looking for a quick and easy dinner, your favorite frozen meatballs will do, but if you've got a few extra minutes, I highly recommend making them from scratch.

Rumor has it that the recipe for Swedish Meatballs was created by an in-house chef at IKEA in Switzerland in 1985. Hats off to that Chef for making my trips to IKEA tolerable. 

After you give my recipe a try, come back and leave me a note to let me know what you think. Let's get into these... 


  • Meatballs
    • ¾ # Lean Ground Beef
    • ½ # Lean Ground Pork
    • 1 Large Egg plus 1 Egg White, beaten
    • 1 Cup Bread Crumbs
    • ½ Cup Milk
    • ⅓ Cup White Onion, minced
    • 2 TBS Butter, unsalted
    • 2 tsp Garlic, minced (I use Christopher Ranch, chopped in oil)
    • 1 tsp Golden Toad Prime Steak Rub
    • 1 tsp Worcestershire Sauce
    • ½ tsp White Pepper, fine grind
    • ¼ tsp Allspice, ground
    • Vegetable Oil for brushing
    • Or substitute 1-½# to 2# of your favorite frozen Meatballs (½ oz each)
      • note - When I use frozen meatballs, I heat them in 1 TBS EV Olive Oil and 1 TBS unsalted Butter.
  • Gravy
    • 4 TBS Butter, unsalted
    • 3 TBS Flour
    • 2 Cups Beef Broth
      • 2 Cups Hot Water
      • 1 TBS Beef Base (Better than Bouillon)
    • 1 Cup Heavy Cream
    • 1 TBS Worcestershire Sauce
    • 1 tsp Dijon Mustard
    • 1 tsp Golden Toad Prime Steak Rub
    • 1 tsp Black Pepper, table grind
  • For Serving
    • 1 # Extra Wide Egg Noodles
    • Parsley, chopped, for garnish


    • For Fresh Meatballs
      • Heat the Butter in a skillet over medium heat.
      • Add the Onion, Garlic, Allspice, Prime Steak Rub, and White Pepper and cook, stirring frequently until soft, about 5 minutes.
      • Add the Milk and Worcestershire Sauce and bring to a simmer.
      • Place breadcrumbs in a large mixing bowl and pour the mixture over the breadcrumbs and stir to make a thick paste. Let cool.
      • Add the Beef, Pork, Egg and Egg White to the bowl and mix until combined.
      • Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
      • Preheat the oven to 400°F.
      • Bake the meatballs until cooked through, about 20 minutes.
    • Start a pot of boiling water for the noodles.
    • For Frozen Meatballs
      • Heat 1 TBS Olive Oil & 1 TBS Butter in a large Dutch oven.
      • Add Meatballs and brown, stirring constantly until heated through.
      • Remove Meatballs and set aside.
    • For the Gravy
      • Melt the Butter in a large Dutch oven over medium heat.
      • Whisk in the Flour and cook, whisking frequently, until you achieve a smooth White Roux.
      • In a glass bowl or measuring cup, combine the Water and Beef Base for your broth. Heat in a microwave until hot.
      • Slowly whisk the Beef Broth and Heavy Cream into your Roux.
      • Add the Worcestershire Sauce, Dijon Mustard, Golden Toad Prime Steak Rub, and Black Pepper and bring to a simmer.
      • Turn the heat to low, add the meatballs to the gravy, stir to coat well, and cover. These will cook and thicken while your noodles are cooking.
        • Add the noodles to the boiling water and cook for 7-9 minutes. Strain and use immediately.
        • Serve meatballs & gravy over noodles topped with parsley for garnish.


          Golden Toad

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