Quick Swedish Meatballs with Egg Noodles
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Make these shortcut Swedish meatballs with egg noodles whenever you need the coziest dinner in one pan and about 30 minutes. Tender beef meatballs simmer in a tasty homemade sauce and share the spotlight with thick ribbons of egg pasta. So satisfying and so easy!
These simple Swedish meatballs with noodles are a cozy dinner I’d happily make every week—they’re just that easy and that good! In truth, meatballs and noodles are a classic pairing; this recipe is really all about the sauce. It’s every bit as delicious as the packet from IKEA but homemade from simple, real ingredients.
Use frozen, pre-made meatballs to keep this dish a 25-minute weeknight wonder, or use your own favorite homemade for a treat. Feeding a family—or just yourself—day in, day out requires flexibility!
Serve with steamed green beans, roasted baby carrots, and a dollop of lingonberry for the full experience. Get ready to crave seconds!
Why You’ll Love Quick Swedish Meatballs
- Pretty much the ultimate comfort food
- Quick and easy—about 25 minutes start to finish
- All the rich flavor of a sauce packet but from real, everyday ingredients
- Fewer dishes—the meatballs simmer straight in the sauce for maximum flavor and minimum washing-up
- Kid-friendly and flexible
Ingredient Notes
- Mini beef meatballs. I usually use frozen pre-made meatballs, since this is a dinner I recommend when you need something as simple and quick as possible. Any homemade meatball you love will also be extremely delicious.
- Egg noodles. Extra-wide is always our choice. So good.
- Low-sodium beef broth. Or, as you can see here, I use water and beef-flavored Better than Bouillon, which is so convenient to keep in the fridge.
- Worcestershire sauce. This key flavor-booster is not to be skipped!
- Fresh garlic. Unbeatable flavor.
- Butter and cream or half-and-half.
- Spices: dried parsley, dried thyme, kosher salt, and black pepper.
How To Make Swedish Meatballs & Egg Noodles
As always, this is just a quick visual overview of what to expect as you throw this together. Find the traditionally-written, printable steps in the full recipe card below.
Begin by cooking the egg noodles just to al dente. It is possible to increase the amount of liquid and cook the noodles directly in the sauce, but I don’t personally prefer this because it limits your ability to make a little more or less pasta depending on your needs.
Start the base of the sauce by giving garlic a quick sauté in a pat of butter, then quickly stirring in the broth, Worcestershire, and spices. As it simmers, stir in the cream.
Meanwhile, drain the pasta and set aside.
Stir in the meatballs when the sauce smooths out and returns to a simmer with the cream.
Cover and cook for about 5 minutes, then remove the lid and continue to simmer, uncovered, until the meatballs are tender and the sauce has thickened to your liking.
Pro Tip
If you plan to stir the cooked noodles directly into the skillet, I recommend leaving the sauce a bit thin, because a small amount will be absorbed and you want it to be a silky coating over the noodles. If you plan to serve things separately and therefore want to thicken up the sauce a bit more, you can continue to simmer off the excess liquid or speed things up a bit by stirring in a slurry of 1-2 teaspoons cornstarch mixed with an equal amount of cool water.
Season with additional salt and pepper to taste. If your kids will go for it, sprinkle a little extra parsley on top for color. (Mine do not.)
Serving Ideas and Variations
- Keep some egg noodles separate for the choosiest eaters. You never know who may object to sauce that night—even a delicious sauce like this.
- Serve just the meatballs and sauce over mashed cauliflower or a generous helping of veggies for anyone who prefers to eat fewer carbs.
- Swap in your favorite alternative to beef meatballs—turkey, chicken, or a beef-pork mixture all work well. You can substitute chicken stock in the sauce, as well.
More Quick and Easy Comfort Food Dinners
- One Pan Chicken and Dumplings
- Super Easy Ground Beef and Noodles
- Chili Garlic Beef and Shells
- Chicken Meatballs with Orzo and Peppers
- One Pan Tomato Sausage Tortellini
Quick Swedish Meatballs and Egg Noodles
Ingredients
- 6-10 ounces egg noodles
- 1 Tablespoon butter
- 3-4 cloves garlic minced
- 2 cups low-sodium beef broth see note
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon each dried thyme and kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup cream or half-and-half
- 1 pound frozen miniature meatballs no need to thaw
Instructions
- Bring a large pot of water to a rapid boil. Add a generous pinch of salt, followed by the egg noodles. Cook just shy of al dente, according to package directions, then drain and set aside.6-10 ounces egg noodles
- Meanwhile, set a large skillet—preferably one with a lid—over medium-high heat. Melt the butter in it, then add the garlic and cook for 30-60 seconds, just until fragrant.1 Tablespoon butter, 3-4 cloves garlic
- Quickly stir in the broth, Worcestershire sauce, parsley, thyme, salt, and pepper. Bring to a simmer, then stir in the cream.2 cups low-sodium beef broth, 2 Tablespoons Worcestershire sauce, 1 teaspoon dried parsley, 1/2 teaspoon each dried thyme and kosher salt, 1/4 teaspoon black pepper, 1/2 cup cream or half-and-half
- When the sauce has returned to a simmer and is smooth, stir in the meatballs. Cover and cook for about 5 minutes.1 pound frozen miniature meatballs
- Remove the lid and continue to simmer uncovered until the meatballs are tender and the sauce has thickened as much as you like. (See note.) Sample and season with more salt and pepper to taste.
- Stir in the drained egg noodles, if desired, or serve separately, with extra parsley as an optional garnish. Enjoy!
Notes
- Beef Broth: As an alternative, use 2 cups water + 2 teaspoons beef-flavored Better Than Bouillon, as shown here.
- Noodles: If you plan to stir the noodles directly into the skillet, I recommend leaving the sauce a bit thin, because a small amount will be absorbed and you want it to be a silky coating over the noodles. If you plan to serve separately, and want to thicken up the sauce a bit more but the meatballs are already warmed through, you can continue to simmer or stir in a slurry of 1-2 teaspoons cornstarch mixed with an equal amount of cool water.
