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One-Pot Swedish Meatballs with Egg Noodles

Betty Crocker Kitchens
Updated Apr 3, 2017
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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.

One-Pot Swedish Meatballs with Egg Noodles

  • Prep Time 50 min
  • Total 50 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 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)
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

450 Calories
25g Total Fat
21g Protein
36g Total Carbohydrate
4g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    For extra Swedish flair, serve with lingonberry jam.
  • tip 2
    Just keep stirring! This easy one-pot cooks quickly, so don’t forget to stir often to prevent noodles from sticking.
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