One-Pot Swedish Meatballs with Egg Noodles

By CarolM-2

Ingredients

• 1 1
• lb lean (at least 80%) ground beef
• 1 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 2
• teaspoons salt
• 1 /2
• teaspoon pepper
• 1 /4
• teaspoon ground allspice
• 1 /3
• cup milk
• 1 1
• teaspoon Worcestershire sauce
• 1 1
• egg
• 1 1
• tablespoon butter
• 1 1
• carton (32 oz) Progresso™ chicken broth
• 3 /4
• cup heavy whipping cream
• 4 4
• cups medium egg noodles (from 16-oz bag)

Details

Adapted from bettycrocker.com

Preparation

Step 1

Steps

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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.

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.

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.

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