Embark on a culinary journey with our One-Pot Swedish Meatball Pasta, a delightful fusion of Italian and Swedish flavors. Juicy homemade meatballs are nestled in a creamy sauce infused with savory beef broth and Worcestershire sauce, then tossed with tender egg noodles and topped with a generous sprinkling of shredded Parmesan cheese and fresh parsley. This dish promises to tantalize your taste buds and satisfy your cravings in just one pot!
In our home, the One-Pot Swedish Meatball Pasta has become synonymous with cozy family dinners and cherished memories. I still remember the first time I made it for my family on a chilly winter evening. As the aroma of sizzling meatballs filled the kitchen, my loved ones gathered around, eagerly awaiting their first taste. With each forkful of tender pasta and savory meatballs enveloped in creamy sauce, there were smiles of pure bliss and murmurs of delight. Since then, it’s become a beloved staple, requested time and time again, whether it’s for Sunday suppers or impromptu gatherings with friends. This dish has a magical way of bringing everyone together, fostering laughter, love, and a shared appreciation for good food.
Why This One-Pot Swedish Meatball Pasta Is a Must-Try:
- Effortlessly combines the comforting flavors of Swedish meatballs with the convenience of pasta in a single pot.
- Homemade meatballs add a personal touch and ensure superior flavor and texture.
- Creamy sauce infused with beef broth and Worcestershire sauce adds depth and richness to every bite.
- Quick and easy preparation makes it perfect for busy weeknights or lazy weekends.
- Versatile dish that can be customized with your favorite pasta shapes or additional herbs and spices.
Ingredients:
- 1 lb (455g) ground beef
- ½ cup (55g) seasoned bread crumbs
- ½ onion, finely minced
- 1 egg
- 1 tablespoon kosher salt, divided
- 1 tablespoon pepper, divided
- 2 tablespoons canola oil
- 2 cups (480ml) beef broth
- 2 cups (480ml) milk
- 1 tablespoon Worcestershire sauce
- 4 cups (400g) egg noodles
- 1 cup (110g) shredded Parmesan cheese
- ½ cup (15g) fresh parsley, chopped
Directions:
- In a large bowl, combine ground beef, breadcrumbs, minced onion, egg, ½ tablespoon salt, and ½ tablespoon pepper. Mix until evenly combined.
- Heat canola oil in a pot over medium-high heat. Roll golf ball-sized portions of the meatball mixture and place them in the pot. Cook for one minute, then flip the meatballs.
- Add beef broth, milk, remaining salt, remaining pepper, and Worcestershire sauce to the pot. Stir well.
- Bring the liquid to a boil, then add egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about 7-8 minutes.
- Add shredded Parmesan cheese and chopped parsley, stirring until the cheese is melted.
- Serve hot and enjoy the delicious fusion of flavors!
Notes: Feel free to customize this dish by adding your favorite vegetables or substituting ground turkey for ground beef. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Enjoy the convenience and flavor of this one-pot wonder!
