Quick Swedish Meatballs and Egg Noodles
Make this 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!
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!
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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.
Nutrition Estimate
Calories: 544 kcal, Carbohydrates: 34 g, Protein: 28 g, Fat: 32 g, Saturated Fat: 13 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 13 g, Trans Fat: 0.1 g, Cholesterol: 135 mg, Sodium: 444 mg, Potassium: 789 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 237 IU, Vitamin C: 3 mg, Calcium: 78 mg, Iron: 2 mg