One Pot Swedish Meatballs With Egg Noodles Recipes

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ONE-POT SWEDISH MEATBALL PASTA RECIPE BY TASTY



One-Pot Swedish Meatball Pasta Recipe by Tasty image

Here's what you need: ground beef, seasoned bread crumbs, onion, egg, kosher salt, pepper, canola oil, beef broth, milk, worcestershire sauce, egg noodle, shredded parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 lb ground beef
½ cup seasoned bread crumbs
½ onion, finely minced
1 egg
1 tablespoon kosher salt, divided, or to taste
1 tablespoon pepper, divided
2 tablespoons canola oil
2 cups beef broth
2 cups milk
1 tablespoon worcestershire sauce
4 cups egg noodle
1 cup shredded parmesan cheese
½ cup fresh parsley, chopped

Steps:

  • In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
  • Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
  • Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
  • Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
  • Add the parmesan and the parsley, stirring until the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 1226 calories, Carbohydrate 130 grams, Fat 45 grams, Fiber 5 grams, Protein 63 grams, Sugar 17 grams

ONE-POT SWEDISH MEATBALLS WITH EGG NOODLES



One-Pot Swedish Meatballs with Egg Noodles image

Do dinner and not the dishes with this one-pot Swedish meatballs recipe! You can even double the meatball recipe and freeze the extra meatballs for the next time you're craving comfort food.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 14

1 lb lean (at least 80%) ground beef
1 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped yellow onion
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/3 cup milk
1 teaspoon Worcestershire sauce
1 egg
1 tablespoon butter
1 carton (32 oz) Progresso™ chicken broth
3/4 cup heavy whipping cream
4 cups medium egg noodles (from 16-oz bag)

Steps:

  • 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.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 145 mg, Fat 3, Fiber 1 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 4 g, TransFat 1 g

SWEDISH MEATBALLS WITH NOODLES



Swedish Meatballs with Noodles image

This recipe for Swedish meatballs with noodles was a big hit on a winter night!

Provided by Jennyfromtheblock8

Categories     Main Dish Recipes     Meatball Recipes

Time 50m

Yield 8

Number Of Ingredients 15

½ pound ground beef
½ pound ground pork
1 ½ cups Italian-seasoned bread crumbs
¾ cup milk, divided
1 large egg, slightly beaten
1 clove garlic, minced
1 ½ teaspoons salt
½ teaspoon ground black pepper
⅛ teaspoon ground allspice
2 tablespoons salted butter
3 tablespoons all-purpose flour
1 ½ cups low-sodium beef broth
1 dash Worcestershire sauce, or to taste
1 (16 ounce) package egg noodles
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
  • Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
  • While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
  • Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

Nutrition Facts : Calories 477.5 calories, Carbohydrate 58.3 g, Cholesterol 115.4 mg, Fat 16.3 g, Fiber 2.9 g, Protein 23.1 g, SaturatedFat 6.5 g, Sodium 679.6 mg, Sugar 3.6 g

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