Swedish Meatballs with Egg Noodles

Total time: 30 minutes


  • 12oz (360gr) ground beef
  • 1 small onion, minced
  • 1/3 cup bread crumbs
  • 1 egg
  • 2 tsp dried dill weed
  • 1 1/2 cups (12oz, 360ml) chicken stock
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt
  • 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock
  • 1 1/4 cups (4oz, 120gr) egg noodles
  • 1 tbs butter


  • Cook noodles or pasta according to package directions.
  • When done, drain and toss with butter.
  • Meatballs:
  • In medium bowl combine onion, half of the dill, egg, bread crumbs and beef.
  • Mix well and form into small meatballs, about 1" (2.5cm) in diameter. You should have about 16 meatballs
  • In a medium skillet with lid heat the chicken stock.
  • When simmering add the meatballs, being careful that they don't touch. 
  • Cover and continue to simmer until done, stirring and turning the meatballs once or twice, about 15 minutes.
  • To finish:
  • Dissolve cornstarch in 2 tbs chicken stock.
  • When meatballs are done add the dill to the sauce and move the meatballs to the sides of the pan.
  • Turn up the heat a bit and add the cornstarch mixture, stirring until thickened and clear.
  • Remove skillet from heat and stir in the yogurt, mixing well.
  • Serve, meatballs on top of or next to the pasta.