If you’re craving comfort food that feels like a warm hug on a plate, then you absolutely have to try this One-Pan Swedish Meatballs and Noodles Recipe. It’s one of those magical meals that’s creamy, hearty, and somehow so effortless—all made in a single pan! When I first tried this, I was blown away by how tender the meatballs stayed, and how the sauce perfectly coated every bite of the broad egg noodles. This recipe quickly became a family favorite and a go-to for busy weeknights.
Why You’ll Love This Recipe
- One-Pan Convenience: You literally cook everything in the same skillet, which means less mess and quick cleanup.
- Creamy Comfort: The sauce is rich and silky, perfectly coating the egg noodles and meatballs for that classic Swedish comfort food vibe.
- Customizable & Easy: Whether you use store-bought meatballs or homemade, this recipe is forgiving and adapts to your schedule.
- Ready in 30 Minutes: Perfect for busy nights when you want something hearty without spending hours in the kitchen.
Ingredients You’ll Need
These ingredients come together beautifully, balancing savory meatballs and a creamy, flavorful sauce that gently cooks with tender egg noodles. I always recommend using good-quality beef broth and fresh garlic to really boost the depth of flavor.
- Beef meatballs: Store-bought frozen works great for a quick fix, but homemade adds a lovely fresh touch.
- Beef broth: Low sodium is best—it lets you control the saltiness while adding rich umami notes.
- Half and half or heavy cream: Heavy cream makes the sauce extra luscious; half and half is a lighter alternative that still tastes fantastic.
- Worcestershire sauce: Just a tablespoon brings a subtle tang and complexity that you won’t want to skip.
- Garlic: Fresh minced garlic is key for that aromatic depth; powdered garlic won’t give you the same punch.
- Dried parsley and thyme: They add that unmistakable Swedish seasoning vibe without overpowering the dish.
- Salt and freshly cracked black pepper: Season well—you can always adjust at the end but don’t shy away from a good pinch.
- Extra broad egg noodles: These hold the sauce wonderfully and cook right in the pan, soaking up all those flavors.
- Corn starch (optional): Use this if you want to thicken the sauce; it’s a neat trick I discovered when I wanted a heartier texture.
Variations
I love to switch this up every now and then depending on what I have in the fridge or my mood. Don’t hesitate to customize—the beauty of this One-Pan Swedish Meatballs and Noodles Recipe is how adaptable it is!
- Turkey or Chicken Meatballs: When I want something lighter, I swap in turkey meatballs; they soak up the sauce just as well and are delicious.
- Vegetarian Version: Try using plant-based meatballs or sautéed mushrooms for a meatless twist that still feels satisfying.
- Extra Veggies: Sometimes I toss in spinach or frozen peas during the last few minutes for a pop of color and nutrition.
- Herbs and Spices: If you’re feeling adventurous, a pinch of smoked paprika or a dash of nutmeg adds an interesting warmth.
How to Make One-Pan Swedish Meatballs and Noodles Recipe
Step 1: Combine and Simmer the Ingredients
Start by placing your beef meatballs right into a large, deep skillet. No need to defrost if using frozen—just add them straight in! Then pour in the beef broth, half and half (or heavy cream), Worcestershire sauce, minced garlic, dried parsley, salt, thyme, and freshly cracked black pepper. I love how combining everything at once lets those flavors meld perfectly while you wait.
Bring this to a simmer over medium-high heat. You’ll want gentle bubbling—not a full boil—so you don’t toughen the meatballs. This gentle simmer is what keeps them juicy and tender, which is exactly what you want.
Step 2: Add Noodles and Cook Until Al Dente
Once your liquid is simmering, stir in the extra broad egg noodles. These are a game-changer because they cook right in the sauce, soaking up all those wonderful flavors. Cover the pan, reduce the heat to medium-low, and let it simmer for about 10 minutes, stirring occasionally. Keep an eye on the noodles—they should be tender but firm to the bite, or “al dente.” This is when the dish really comes together.
Step 3: Thicken the Sauce (Optional)
If you prefer a thicker sauce, here’s a neat trick I discovered: mix equal parts corn starch with cold water to make a slurry, then stir it into your skillet. Stir vigorously as it cooks for a couple of minutes, and you’ll see the sauce thicken beautifully. Don’t skip this step if you like a creamy, clingy sauce—it really levels up the dish.
Give the sauce a final taste and adjust the salt and pepper as needed before serving. This part is crucial—taste testing always saves the day!
Pro Tips for Making One-Pan Swedish Meatballs and Noodles Recipe
- Don’t Overcrowd the Pan: I learned that giving meatballs enough space helps them cook evenly without sticking together.
- Use Broad Egg Noodles: Narrower pasta just doesn’t hold the sauce as well—broad noodles create the perfect hearty bite.
- Constant Stirring When Thickening: To avoid lumps, stir the corn starch slurry vigorously as you add it to the pan.
- Taste Before Serving: Seasoning can vary depending on your broth and meatballs, so always taste and tweak right before serving.
How to Serve One-Pan Swedish Meatballs and Noodles Recipe
Garnishes
I usually sprinkle fresh chopped parsley or dill on top—it adds a lovely pop of color and freshness. Some freshly cracked black pepper over everything right at the end makes it look restaurant-worthy. For a tangy twist, a little squeeze of lemon can brighten the creamy sauce wonderfully.
Side Dishes
While this dish is pretty much a meal on its own, I like to pair it with simple roasted vegetables or a crisp green salad to balance out the richness. Steamed green beans or a crisp cucumber salad with vinegar dressing are favorites that add great texture contrasts.
Creative Ways to Present
For special occasions, I’ve served this in shallow white bowls with a swirl of sour cream on top, sprinkled with finely chopped chives. You can even spoon it into mini cast iron skillets for a rustic touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I always make sure to cool it completely before covering to keep the sauce creamy and the noodles from getting mushy.
Freezing
I’ve frozen this a couple of times with good results—just portion it into freezer-safe containers. The sauce might thicken more upon thawing, but a splash of broth or cream when reheating brings it back to perfection.
Reheating
To reheat, I prefer warming it gently on the stove over low heat, stirring occasionally. Adding a little extra cream or broth keeps the sauce smooth and prevents the noodles from drying out or sticking.
FAQs
-
Can I use frozen meatballs without thawing?
Yes! One of the best parts of this One-Pan Swedish Meatballs and Noodles Recipe is that you can add frozen meatballs directly to the skillet. Just allow a few extra minutes for cooking so they heat through fully and stay tender.
-
What if I don’t have Worcestershire sauce?
If you’re out of Worcestershire sauce, a splash of soy sauce or a little balsamic vinegar can work in a pinch to bring similar depth and umami to the sauce.
-
Can I make this recipe dairy-free?
Absolutely! Swap the half and half or cream for a creamy coconut milk or dairy-free creamer, and use dairy-free meatballs or homemade ones without milk to keep things allergy-friendly.
-
How do I keep the noodles from sticking?
Stirring occasionally and ensuring your liquid fully covers the noodles as they cook helps prevent sticking. If you find the sauce is too thick too soon, just add a bit more broth or water as needed.
Final Thoughts
Honestly, this One-Pan Swedish Meatballs and Noodles Recipe is one of those dishes that feels like it was made just for busy nights and hungry families. Every time I make it, I’m reminded how a simple skillet meal can deliver big comfort and big flavor without fuss. So if you want to impress your loved ones with a creamy, cozy dinner that’s surprisingly easy, give this recipe a try. I promise, it will become a staple on your rotation just like it has in mine!
Print
One-Pan Swedish Meatballs and Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Description
One Pan Swedish Meatballs and Noodles is a comforting and hearty dish featuring tender beef meatballs simmered in a rich, creamy sauce with broad egg noodles. This easy-to-make one-pan meal combines savory flavors from Worcestershire sauce, garlic, and herbs, coming together in just 30 minutes to create a perfect weeknight dinner.
Ingredients
Meatballs and Sauce
- 1 lb beef meatballs (store bought frozen or homemade)
- 3 cups low sodium beef broth
- ¾ cup half and half or heavy cream
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic (minced)
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon fresh cracked black pepper
Noodles and Thickener
- 3 cups extra broad egg noodles (about 140 grams)
- 1-2 tablespoons corn starch (optional, for thickening)
Instructions
- Combine Ingredients: In a large deep skillet, add the beef meatballs, low sodium beef broth, half and half or heavy cream, Worcestershire sauce, minced garlic, dried parsley, salt, dried thyme, and freshly cracked black pepper. Mix gently to combine the ingredients evenly.
- Simmer Sauce: Place the skillet over medium-high heat and bring the mixture to a simmer. This allows the flavors to meld and the meatballs to cook through.
- Add Noodles: Stir in the extra broad egg noodles to the simmering mixture, ensuring they are submerged in the liquid. Cover the skillet, reduce heat to medium-low, and let it simmer gently for about 10 minutes until the noodles are just al dente, stirring occasionally to prevent sticking.
- Thicken Sauce (Optional): If you prefer a thicker sauce, mix equal parts corn starch and water to make a slurry. Stir this slurry vigorously into the skillet while continuing to cook for a few minutes until the sauce thickens to your desired consistency.
- Final Seasoning and Serve: Taste the dish and adjust salt or pepper if needed. Serve warm, enjoying the creamy sauce-coated meatballs and tender noodles in one satisfying pan meal.
Notes
- Swedish Meatballs and Noodles is a one pan dinner recipe that always hits the spot, delivering comfort and convenience.
- Using low sodium beef broth helps control the saltiness of the dish, allowing you to adjust seasoning to taste.
- Half and half or heavy cream can be used depending on your preference for richness.
- Stir occasionally while simmering to prevent noodles from sticking.
- Optional cornstarch slurry provides an easy way to thicken the sauce without altering the flavor.
- This meal can be ready in about 30 minutes, perfect for quick weeknight dinners.
Nutrition
- Serving Size: 322 grams
- Calories: 492 kcal
- Sugar: 3 g
- Sodium: 1064 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.02 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 121 mg
