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Easy Swedish Meatballs with frozen meatballs: a delicious 30-minute dinner! Frozen meatballs make it so easy to make, and the quick homemade sauce takes them over the top! Serve it with noodles for a cozy, comforting dinner with tons of flavor.
30 Minute Swedish Meatballs Recipe
One of our favorite easy dinners to make is Swedish meatballs and noodles, and my recipe is so easy you can make it on a weeknight.
Instead of making meatballs from scratch, I use my favorite frozen meatballs – it cuts the work in half and makes this a quick 30-minute dinner. At our house, that’s a good thing because we get cravings for this rich and hearty dinner pretty often, especially when it’s cold.
Make this when you’re craving cozy comfort food, and I promise it won’t disappoint. We love to pile the meatballs with the sauce on top of hot noodles, but I’m sharing other ways to serve too! Easy Swedish meatballs have been in our dinner rotation for quite a while, and we never get tired of it.
Easy Swedish Meatball Ingredients
- Frozen meatballs – beef meatballs or turkey meatballs will work! I like using lean turkey meatballs, homestyle meatballs or Italian style meatballs.
- Unsalted butter and flour – they work together to thicken the sauce
- Chicken Broth – you can use chicken stock or beef broth
- Worcestershire sauce – adding this makes the sauce taste like it was cooked for hours
- Half and half – this gives the sauce a rich and creamy texture. My mom always used sour cream – which you can substitute (or use heavy cream).
How to Make Easy Swedish Meatballs
- Bake the meatballs following the package instructions. The ones I use take about 15 to 20 minutes at 375°F.
- Boil the noodles, and while they’re cooking, you can make the sauce, which only takes about 10 minutes.
- In a large skillet on the stove top, melt the butter over medium-high heat. Add the flour and whisk it into the flour. Whisk for 30 to 60 seconds to cook the flour.
- Add the stock and whisk again until there are no lumps. Add all of the seasonings and Worcestershire sauce while whisking continuously.
- Add the half and half and whisk until the sauce thickens. Once the meatballs are done, add them to the gravy and stir to coat them.
- Serve the sauce and meatballs with the cooked noodles.
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Tip From Dorothy
Expert Tips
- You can make the meatballs from scratch – try my turkey meatball recipe (which you can substitute with ground beef if you prefer).
- Store leftovers in the fridge in an airtight container. Put leftovers in the freezer – you can freeze them for up to a month.
FAQs
No – frozen meatballs are made to bake from frozen. But always read the package directions.
Mainly it’s in the sauce – the creamy sauce is what makes the meatballs Swedish meatballs.
Store leftover meatballs in the sauce in an airtight container for up to 3 days in the refrigerator.
Easy Swedish Meatballs Recipe
Recipe Video
Ingredients
- 1 pound frozen meatballs
- 2 tablespoons unsalted butter
- ¼ cup all purpose flour
- 2 cups chicken or beef stock
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- ½ cup half and half
- Egg noodles cooked, for serving
Instructions
- Bake meatballs according to package directions. (Mine baked at 375°F for about 15-20 minutes.)
- Boil the noodles while meatballs are baking, if using.
- While the meatballs are baking, make the sauce (the sauce only takes about 10 minutes to make). Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for about 30-60 seconds, then whisk in the stock until no lumps remain. Add onion powder, garlic powder, salt, pepper and Worcestershire sauce. Whisk in half and half and cook, stirring often, until thickened.
- Once the meatballs are cooked through, add to the sauce and toss to coat.
- Serve hot with noodles.
Recipe Notes
Recipe Nutrition
Other Favorite Meatball Recipes
Swedish Meatballs don’t have to be complicated or super time consuming! This is an easy dinner recipe that’s one of our favorites!
I’m disabled, so I have a quick and easy recipe for swedish meatballs and if I’m not supposed to put that on here, let me know and I apologize in advance.. I use frozen swedish meatballs unthawed and put at least 22 in a baking dish and in a mixing bowl put one can of condensed cream of chicken soup and one can of condensed cream of onion soup, not French onion soup because it’s too runny. I put both of those in the bowl and one of the cans full of water in it and whisk it until smooth, pour over the meatballs and bank at 350° uncovered for at least 20 to 30 minutes and stir, think about 10 more minutes and let’s set for 10 to 15 minutes for the sauce to thicken. Meanwhile boil package of wide egg noodles until al dente drain and rinse, place desired amount of noodles on a plate and topped with the meatball mixture, or if you prefer dump the meatball mixture right into the pot with the noodles after draining and replacing back into the pot to make everything coated well.