One-Pot Swedish Meatballs with Egg Noodles
Servings 6 people
Ingredients
- 1 lb ground beef lean (at least 80%)
- 1 cup panko bread crumbs
- 1/2 cup yellow onion finely chopped
- 1/4 cup parsley fresh, Italian (flat-leaf) finely chopped
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp allspice ground
- 1/3 cup milk
- 1 tsp Worcestershire sauce
- 1 egg
- 1 tbs butter
- 1 carton chicken broth (32 oz)
- 3/4 cup heavy whipping cream
- 4 cups egg noodles medium (from 16 oz bag)
Instructions
- In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2-inch) meatballs.
- In 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides.
- Add broth, whipping cream and remaining 1 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened. Stir in remaining 2 tablespoons parsley.
- Expert Tips: For extra Swedish flair, serve with lingonberry jam.
- Just keep stirring! This easy one-pot cooks quickly, so don’t forget to stir often to prevent noodles from sticking.
Notes
One-Pot Swedish Meatballs with Egg Noodles
