Easy One Pot Swedish Meatballs With Pasta Recipe - Tender meatballs in a rich, creamy sauce with egg noodles. This easy recipe for homemade meatballs is total comfort food your whole family will love.
This one pot recipe is super easy to make and doesn't take a whole lot of time. It takes just 30 minutes to have this tasty meal ready and on the table.
This family friendly recipe was inspired by my Oma's Swedish Meatballs Recipe. She also used it to make different variations like cocktail meatballs, and her fabulous classic meatloaf. Be sure to check out some our other great recipes inspired by Oma, like her Classic Homemade Chicken Soup and Oma's Spaghetti.
Here's What You Need
You'll need some simple pantry staples and some ground beef for this easy recipe.
- ground beef - lean ground beef or ground sirloin.
Next time, try substituting ground turkey or ground bison for a leaner option.
- yellow onion - minced or grated
- ½ cup breadcrumbs - May substitute corn flakes or crackers.
- large eggs - acts as a binder
- ground black pepper
- canola oil or olive oil - for frying
Sauce and Pasta Ingredients
- beef broth - for the gravy
- all purpose flour - May substitute cornstarch.
- heavy cream - May substitute sour cream, or ½ cup milk
- egg noodles
- parmesan cheese (optional) - Parmesan cheese is not added to traditional Swedish meatballs recipes, but we love the addition.
- Italian parsley
- Large Skillet - We like to use a Le Creuset Pan with Glass Lid or this Large Cast Iron Skillet
- Kitchen Tongs - for turning the meatballs as they brown
- Large Bowl - to mix up the meatballs
How to Make It
This easy Swedish meatballs recipe can be ready and on the table in about 30 minutes. The prep time for this recipe is around 10 minutes and the total cook time is approximately 20 minutes following recipe instructions. So, in you can have this delicious comfort food on the table fast!
First Make The Meatballs
Make the homemade meatballs in 3 easy steps:
1. Combine Ingredients. Place all meatball ingredients into a large bowl and mix them together until combined.
2. Form Meatballs. Using a spoon or a small cookie scoop, take golf-ball size of the meatball mixture and form 18 - 1 inch round balls.
Roll each ball around in the palm of your hand to smooth it into a round shape and set aside on a plate.
3. Fry Meatballs. Heat canola oil in a large skillet over medium-high heat and once the oil is hot, carefully place each meatball into the skillet to cook. Brown them on each side, then remove them from the pan and set them aside on a clean plate while you make the gravy.
Make The Sauce
4. Make A Roux. Over medium heat, add butter the same pan used to brown the meatballs. When butter has melted and is bubbly, add the flour and continue to stir the bubbling roux for 3 minutes. This will cook out the taste of the flour.
5. Add Broth. Continue stirring the roux while pouring in the beef broth. As you do this, gently lift the leftover bits and pan juices from frying off of the bottom of the pan and allow them to be incorporated into the roux.
These leftover bits and pan juices are full of flavor and make a great base for the sauce (pan gravy).
6. Add Heavy Cream. Stir in a little bit of heavy cream and season with salt.
Add Meatballs and Pasta
7. Add the Meatballs and Egg Noodles. Put the cooked meatballs and the uncooked egg noodles into the pot with the sauce. Make sure the noodles are nestled into the sauce so that they cook evenly. Cover the pot with a lid and let it simmer for 8 minutes.
8. Add Parmesan and Parsley. Stir in parmesan cheese and fresh minced parsley to finish the creamy sauce.
Flavor Booster - Add 1 teaspoon Worcestershire sauce or dijon mustard to add a little zing to the sauce.
Nutmeg - Common ingredient in traditional Swedish meatballs and cream sauce recipes. Add ⅛ teaspoon.
Sauce or pan gravy for Swedish meatballs begins with a butter and flour roux base, then beef broth is added, along with heavy cream. Nutmeg is a traditionally used seasoning. However, Worcestershire sauce and parmesan cheese are common add-ins.
Swedish meatballs have minimal flavor add-ins besides salt & pepper and basic breadcrumbs. The seasonings and spices are added to the sauce or pan gravy.
Italian meatballs have flavor add-ins like garlic, Italian parsley added right in with the meatball mixture.
Keep meatballs from falling apart by adding an egg binder (1 egg to 1 pound of meat) to the meatball mixture. Whisking the egg to combine the yolk and the egg white will help to evenly distribute it into the meatball mixture.
Storage And Freezing Suggestions
Store leftovers in an airtight container in the refrigerator for 3-4 days. Or freeze them for a great last minute dinner option to pull out and reheat when you don't have time to cook.
There you have it. Our Easy One Pot Swedish Meatballs Recipe is as easy as that to make! We hope you enjoy our super simple, super tasty recipe. Try it and let us know how you like it. We'd love to hear from you!
xo ~ Seanna
More Pasta Recipes
- Ground Turkey Pasta - Made with ground turkey, tangy tomato, Italian Seasoning for that little kick of spice, and finished with butter and freshly grated Parmigiano-Reggiano.
- Ground Bison Pasta - Easy weeknight dinner coming your way! This tasty recipe is made with ground bison, tomato sauce, onion, and Italian seasonings. So Good!
- Fettuccine Alfredo - Here's an easy Alfredo Sauce recipe that your whole family will love. So creamy and delicious.
Easy One Pot Swedish Meatballs With Pasta Recipe
- 1 lb ground beef
- ¼ cup yellow onion minced
- ½ cup bread crumbs
- 2 large eggs
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup water
- 2 tablespoons canola oil for frying
- 4 tablespoons butter
- ¼ cup all purpose flour
- 4 cups beef broth
- 8 ounces heavy cream
- 1 teaspoon salt
- 4 cups egg noodles
- 1 cup parmesan cheese freshly grated
- 1 tablespoon italian parsley fresh, minced
- Combine Ingredients. Place all meatball ingredients into a large bowl and mix them together until combined.1 lb ground beef, ¼ cup yellow onion, ½ cup bread crumbs, 2 large eggs, 1 teaspoon salt, ¼ teaspoon ground black pepper, ½ cup water
- Form Meatballs. Using a spoon or a cookie scoop, take a small amount of meat and form 18 - 1 inch round balls. Roll each meatball around in the palm of your hand to smooth it into a round shape and set aside on a plate.
- Fry Meatballs. Heat canola oil in a large skillet over medium-high heat and once the oil is hot, carefully place each meatball into the skillet to cook. Brown the meatballs on each side, then remove them from the pan and set them aside on a clean plate while you make the gravy.2 tablespoons canola oil
Make The Sauce
- Make a roux. Put butter into the pan over medium heat and stir it around as it melts. Then add the flour and continue to stir for 3 minutes.4 tablespoons butter, ¼ cup all purpose flour
- Add Broth. Next add beef broth and stir that into the roux until it is bubbling.4 cups beef broth
- Add Heavy Cream. Stir in some heavy cream and season with salt.8 ounces heavy cream, 1 teaspoon salt
Add Meatballs and Pasta
- Add the Meatballs and Pasta. Put the meatballs and the uncooked egg noodles into the pot with the sauce. Make sure the noodles are nestled into the sauce so that they cook evenly. Cover the pot with a lid and let it simmer for 8 minutes.4 cups egg noodles
- Add Parmesan and Parsley. Stir in parmesan cheese and fresh minced parsley to finish the creamy sauce.1 cup parmesan cheese
Tasty TipsFlavor Booster - Add 1 teaspoon Worcestershire sauce or dijon mustard to add a little zing to the sauce. Nutmeg - Common ingredient in traditional Swedish meatballs and cream sauce recipes. Add ⅛ teaspoon.
Serving SuggestionsLeave out the egg noodles and serve with potatoes or vegetables instead.
Storage and Freezing SuggestionsStore leftovers in an airtight container in the refrigerator for 3-4 days. Or freeze them for a great last minute dinner option to pull out and reheat when you don't have time to cook.
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