One-Pan Swedish Meatball Noodles
A creamy and comforting dinner that comes together in 20 minutes in a single pot!
you're making mealtime meaningful.
For busy weeknights when I need a quick dinner option, I often turn to a one pot pasta. Why? My whole family loves them, I only have to tend to (and wash!) one pot, and they come together in mere minutes. This One-Pan Swedish Meatball Noodles is one of my very favorites when I need a no-brainer dinner. It’s comforting and hearty but not too heavy, and has a delicious creamy sauce that’s savory with just the slightest tang. This one is a crowd-pleaser and it’s done in just twenty minutes!
What Ingredients Do You Need for One-Pan Swedish Meatball Noodles?
It’s not a long list and you probably have much of it on hand! You’ll need:
- Meatballs. I like a mini or bite-sized variety here. If you can find ‘Swedish’ or ‘homestyle,’ those flavors play a little better than Italian options.
- Egg noodles. Broad or extra wide.
- Beef broth.
- Worcestershire sauce.
- Garlic powder, onion powder, dried parsley. (Because when I’m in a hurry, I don’t really want to chop a bunch of things.)
- Heavy cream and sour cream.
- A bit of cornstarch.
How do you Make One-Pan Swedish Meatball Noodles?
There are really only a couple of steps here. You don’t need to thaw those meatballs and you don’t need to chop or prep anything. Ready?
Put those meatballs and the noodles in a big skillet or pan, and stir in the beef broth, Worcestershire sauce, garlic and onion powder, and parsley. Bring it to a boil, then cover it and reduce the heat so it’s just simmering. You’ll want to stir it occasionally so nothing sticks, but you only need to cook it until the meatballs have warmed through and your pasta is just on the edge of al dente, which should only take five to eight minutes or so. If you start to run out of liquid before the pasta is close to done, simply add a touch more broth or water.
Once the pasta is just under al dente, uncover the pan and reduce the heat to low. You want to still cook it but you’re going to be adding the dairy in and you don’t want the sauce to break. Whisk the cornstarch into the cream, then stir that and the sour cream into the pan.
Keep stirring until the sauce thickens up to your liking. Add plenty of black pepper and some salt to taste, and go ahead and serve it up! A little cranberry or lingonberry sauce on the side is the perfect addition.
One-Pan Swedish Meatball Noodles
Yield(s): Serves 4
5m prep time
20m cook time
you're making mealtime meaningful.
Ingredients
- 1 lb frozen mini beef meatballs, thawed or not
- 3 cups broad egg noodles
- 2 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- Kosher salt and freshly ground black pepper, to taste
Preparation
- To a large skillet or pan, add the meatballs, noodles, beef broth, Worcestershire sauce, garlic and onion powder, and dried parsley. Bring to a low boil, then cover and reduce heat. Simmer gently, stirring occasionally, until noodles are al dente and meatballs have warmed through, 5-8 minutes.
- Uncover pan and reduce heat further to low. Whisk cornstarch into heavy cream, then stir into pan along with the sour cream. Stir until incorporated and sauce has thickened to your liking. Season to taste with salt and pepper and serve with more parsley, if desired. Enjoy!