With just a few pantry staples you can whip up this One-Pot Swedish Meatball Pasta dish. Perfectly seasoned meatballs and a creamy sauce poured over tender egg noodles make for the perfect comfort meal any day of the week!
Ingredients For Swedish Meatball Pasta
- Lean ground beef
- Breadcrumbs
- Onion
- Egg
- Avocado or olive oil
- Italian seasoning
- Dry parsley
- Salt and pepper
- Beef broth
- Milk
- Worcestershire sauce
- Dijon mustard
- Wide egg noodles
- Grated Parmesan cheese
- Fresh parsley
How To Make One-Pot Swedish Meatball Pasta
Make the meatballs: in a large bowl, mix the ground beef, breadcrumbs, onion, egg, Italian seasoning, dry parsley, salt, and pepper until well combined. Form into golf-size balls.
Heat the oil in a large skillet and brown the meatballs carefully on all sides. Pour in the milk, beef broth, Worcestershire sauce, dijon mustard, and remaining salt and pepper. Bring to a boil, add the egg noodles, and stir until the noodles are cooked and the liquid has reduced to a sauce.
Take off the heat, and add the Parmesan cheese and parsley. Stir until the cheese has melted and serve hot.
Can I Use Store-Bought Meatballs?
Using store-bought, pre-made, frozen meatballs is a great idea to save some time.
One-Pot Swedish Meatball Pasta
Equipment
- Large mixing bowl
- Large skillet
- Knife and cutting board
- Stove
- Shredder
Ingredients
- 1 lb lean ground beef
- ½ cup breadcrumbs
- ½ cup onion, grated
- 1 tsp Italian seasoning
- 2 tsp dry parsley
- 2 tsp salt, divided
- 1 tsp pepper, divided
- 2 tsp avocado or olive oil
- 2 tsp reduced-sodium beef broth
- 2 cup milk
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 3 cups wide egg noodles
- 1 cup Parmesan cheese, grated
- 3 tbsp parsley, freshly chopped
Instructions
- Make the meatballs: in a large bowl, mix the ground beef, breadcrumbs, onion, egg, Italian seasoning, dry parsley, salt, and pepper until well combined. Form into golf-size balls.
- Heat the oil in a large skillet and brown the meatballs carefully on all sides. Pour in the milk, beef broth, Worcestershire sauce, dijon mustard, and remaining salt and pepper. Bring to a boil, add the egg noodles, and stir until the noodles are cooked and the liquid has reduced to a sauce.
- Take off the heat, and add the Parmesan cheese and parsley. Stir until the cheese has melted and serve hot.
Nutrition
Frequently Asked Questions about Swedish Meatball Pasta
What Can I Use Instead Of Milk?
For a richer, thicker sauce you can use heavy cream. For a lighter sauce, use half and half.
How Can I Ensure The Meatballs Don’t Fall Apart?
Adding egg and breadcrumbs prevents the meatballs from falling apart. Be gentle when placing them in the skillet and flipping them over.
What If My Sauce Is Too Thin?
For a thicker sauce, you can boil the pasta separately and add a cornstarch-water slurry to thicken the sauce. Cook until the sauce is thick and mix in the cooked, drained pasta.
Can I Make It Less Salty?
Use low-sodium beef broth and don’t add salt to the sauce, just to the meatballs. Parmesan cheese is already salty, so start with a pinch and add more as needed.
How Can I Fix A Split Sauce?
Adding a splash of hot water and stirring the sauce will make it come back together and be silky again.
Is There a Quick Fix To Make The Recipe Even Simpler?
Skip the meatball step and just crumble the ground beef into the skillet. This will make it more like Stroganoff, but the flavor will be just as amazing.
What Should I Do If The Pasta Isn’t Cooking Evenly?
You have to stir the pasta constantly while it cooks in the sauce to prevent it from sticking and for it to cook evenly.
