One-Pot Swedish Meatballs with Egg Noodles

Comfort food at it's best! This easy one pot wonder dish features creamy Swedish meatballs with noodles. Enjoy!

Photo by Lee C.
Adapted from bettycrocker.com

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    pound lean (at least 80%) ground beef

  • 1

    cup Progresso™ plain panko crispy bread crumbs

  • 1/2

    cup yellow onion, finely chopped

  • 1/4

    cup fresh Italian (flat-leaf) parsley, finely chopped

  • 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

    (32-ounce) carton Progresso™ chicken broth

  • 3/4

    cup heavy whipping cream

  • 4

    cups medium egg noodles (from 16-ounce bag)

Directions

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.

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