One-Pan Swedish Meatballs and Noodles
A warm, rich, and deeply satisfying weeknight dinner done in 25 minutes. Everything cooks in one skillet—even the noodles—for maximum flavor and minimal cleanup.
Ingredients
Main Ingredients
- 1 lb beef meatballs frozen or homemade (sear first if homemade)
- 2.5 cups low-sodium beef broth
- 1 cup heavy cream do not substitute with milk
- 1 tbsp Worcestershire sauce soy sauce works in a pinch
- 2 cloves garlic minced
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp fresh cracked black pepper do not use pre-ground
- 8 oz extra broad dry egg noodles do not use fresh or frozen pasta
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- In a heavy-bottomed skillet or enameled Dutch oven, combine the low-sodium beef broth, heavy cream, and Worcestershire sauce.
- Add the minced garlic, dried parsley, dried thyme, and fresh cracked black pepper.
- Turn the heat to medium-high and let it come to a gentle simmer. Do not let it boil hard, or the cream may separate.
- Once simmering, add the dry egg noodles and meatballs (if using homemade meatballs, ensure they are pre-seared). Stir to make sure the noodles are mostly submerged.
- Place the lid on the skillet, reduce the heat to medium-low, and let it cook for about 10 minutes. Stir occasionally to prevent sticking.
- Check the noodles at 8 minutes. Once they are al dente and the sauce has naturally thickened, remove from heat. Garnish with fresh parsley and serve in warm bowls.
Notes
Thickening tip: The starch from the dry egg noodles will naturally thicken the sauce. If you want an even thicker gravy, mix a small amount of cornstarch with cold water and stir it in at the very end.
Variations: Toss in a handful of fresh spinach at the end to wilt, or add frozen peas for a pop of color. You can also swap the beef meatballs/broth for chicken/turkey equivalents.
Storage: Store leftovers in an airtight glass container for 2 to 3 days. Reheat with a splash of broth or water in 30-second microwave intervals. Do not freeze.