Quick Swedish Meatballs and Egg Noodles

Plate full of Swedish meatballs with egg noodles and fresh parsley.

5 from 8 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: American

Keyword: quick Swedish meatballs, Swedish meatballs and noodles

Servings:

Calories: 544kcal

Author: Monica Lensink

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.

Nutrition