One-Pot Swedish Meatball Pasta

One-Pot Swedish Meatball Pasta: Your New Comfort Food Obsession

Hey there, kitchen adventurers! Clara here from Unknown—your partner-in-crime for turning “ugh, dinner again?” into “OMG, seconds please!” Today, we’re making magic happen with my One-Pot Swedish Meatball Pasta. Picture this: tender meatballs bobbing in velvety gravy, tangled with buttery egg noodles, all singing that sweet Swedish lullaby of allspice and nutmeg. No Ikea trip required!

Remember that scene in Mamma Mia where everyone spontaneously harmonizes? That’s what happens in your pot when beef broth meets Worcestershire sauce and parmesan. And the best part? We’re ditching the sinkful of dishes. One pot. Thirty-five minutes. Zero excuses. Whether you’re feeding hangry teens or bribing yourself through a Monday, this is cozy culinary therapy that hugs your soul while your dishwasher takes a nap. Ready to make your kitchen smell like a Stockholm bistro? Let’s roll—literally!

Meatball Memories & Midnight Cravings

Confession time: My love affair with Swedish meatballs started with a kitchen disaster. Age 19. First apartment. Attempted to impress my Swedish roommate with her grandma’s recipe. Spoiler: I used cinnamon instead of allspice (don’t ask), and our meatballs tasted like dessert gone rogue. We laughed so hard we ordered pizza—but that cinnamon catastrophe sparked my obsession with nailing these flavors.

Years later, during a brutal Boston winter, I craved that creamy comfort but refused to babysit three pots. Enter this one-pot wonder! I swapped fussy steps for smart shortcuts (hello, simmering pasta IN the gravy!) and finally captured that hygge magic. Now, it’s my snow-day ritual—the dish I make when friends need warmth, when my energy’s low, or when I just deserve a carb hug. It’s proof that happy accidents birth the best recipes!

One-Pot Swedish Meatball Pasta

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• Author: clarawhitmore
• Total Time: 35 mins
• Yield: serves 4

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Description

This dish brings the rich, savory flavors of Swedish meatballs into one warm, creamy bowl of pasta—without all the extra pots. It’s a family-style favorite with perfectly seasoned meatballs, tender egg noodles, and a cheesy sauce that feels like a hug in a bowl. All made in one pot? Yes, please.

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Ingredients

Scale 1x2x3x

For the Meatballs:

1 lb ground beef (455 g)

½ cup seasoned bread crumbs (55 g)

½ onion, finely minced

1 egg

½ tbsp kosher salt

½ tbsp black pepper

For the Pasta:

2 tbsp canola oil

2 cups beef broth (480 mL)

2 cups milk (480 mL)

1 tbsp Worcestershire sauce

4 cups egg noodles (400 g)

1 cup shredded parmesan cheese (110 g)

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Instructions

Make Meatballs: In a bowl, combine beef, bread crumbs, onion, egg, ½ tbsp salt, and ½ tbsp pepper. Mix and roll into small meatballs.

Brown Meatballs: In a large pot, heat canola oil. Brown meatballs on all sides (they don’t need to be cooked through). Remove and set aside.

Cook Pasta: In the same pot, pour in beef broth, milk, Worcestershire sauce, and remaining salt and pepper. Bring to a simmer.

Add Noodles: Stir in egg noodles. Top with browned meatballs. Cover and simmer for 10–12 minutes until pasta is tender and meatballs are cooked through.

Finish It Off: Stir in parmesan cheese. Garnish with fresh parsley and serve warm.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Dinner

Nutrition

• Calories: 600
• Carbohydrates: 45g
• Protein: 35g

Gather Your Flavor All-Stars

For the Meatballs:

• 1 lb ground beef – 80/20 fat ratio for juicy meatballs! Swap: Half pork for authentic Swedish vibes, or turkey for lighter vibes.
• ½ cup seasoned bread crumbs – They’re flavor sponges! Chef hack: Blitz stale sourdough for homemade crumbs.
• ½ onion, finely minced – Grating it releases sweet juices that keep meatballs moist.
• 1 egg – Our binder BFF. Veggie hack: Flax egg (1 tbsp flax + 3 tbsp water).
• ½ tbsp each kosher salt & black pepper – Season like you mean it! Note: Table salt? Use half!

For the Pasta:

• 2 tbsp canola oil – High smoke point = perfect sear. Sub: Avocado or vegetable oil.
• 2 cups beef broth – Depth booster! Chef secret: Use low-sodium to control salt.
• 2 cups milk – Whole milk = luxe texture. Dairy-free? Oat milk rocks here.
• 1 tbsp Worcestershire sauce – Umami wizard! GF check: Lea & Perrins is GF!
• 4 cups egg noodles – The Swedish classic! Shortcut: No measuring—just use a 12oz bag.
• 1 cup shredded parmesan – Freshly grate it! Pre-shredded won’t melt as dreamily.
• ½ cup fresh parsley – The confetti finish! Sub: Dill for Scandinavian flair.

Let’s Build Flavor, One Step at a Time

Step 1: Meatball Mixology
In a bowl, gently combine beef, bread crumbs, onion, egg, salt, and pepper. Pro tip: Wet your hands—this prevents sticky meatball chaos! Roll into 1-inch balls (you’ll get ~20). Don’t over-mix, or your meatballs will turn into tiny flavorless bouncy balls. We want tender, not tennis!

Step 2: Sear & Sizzle
Heat oil in a deep, wide pot (like a Dutch oven) over medium-high. Brown meatballs in batches—don’t crowd! Chef hack: Use tongs to roll them like dice for even color. They need just 2 minutes total; we’re not cooking through yet! Set aside. That golden crust? That’s FLAVOR GOLD, friends.

Step 3: Deglaze Like a Boss
Keep that pot hot! Pour in broth, milk, Worcestershire, and remaining salt/pepper. Critical move: Scrape the browned bits off the bottom! That’s free sauce flavor. Bring to a gentle simmer—if it boils hard, your milk might curdle. We want happy bubbles, not angry ones.

Step 4: Noodle Nesting Time
Stir in egg noodles. Nestle meatballs on top (don’t stir yet!). Cover and simmer 10-12 minutes. Game-changer: After 5 minutes, lift the lid and gently push noodles under the liquid. No stirring—we’re avoiding broken meatballs! Noodles should be al dente, and meatballs cooked to 165°F.

Step 5: Cheese Please!
Kill the heat. Stir in parmesan until it melts into silkiness. Warning: If the pot’s too hot, cheese can clump! Let it rest 2 minutes—this thickens the sauce. Garnish with parsley. Cue the heavenly choir!

Plate It Like a Pro (Or Just Grab a Spoon!)

Scoop into deep bowls—those noodles love to hog sauce! Top with extra parsley and a parmesan snowfall. Pairing magic: A crisp cucumber-dill salad cuts the richness. For carb devotees, garlic bread is mandatory sauce-mopping gear. And candles? Highly recommended. This isn’t dinner; it’s a mood.

Shake Up Your Swedish Vibe

• Mushroom Lover’s Twist: Sauté 8oz sliced creminis with the meatballs. Earthy heaven!
• Nordic Light: Swap beef for ground chicken + add ¼ tsp nutmeg. Use almond milk.
• Veggie Power: Plant-based meatballs + mushroom broth. Stir in 2 cups spinach at the end.
• Spicy Siren: Add 1 tsp smoked paprika to meatballs + a dash of cayenne in the sauce.
• Luxury Upgrade: Finish with ¼ cup cream + extra grated nutmeg. You fancy!

Clara’s Kitchen Confessions

This recipe evolved from my “lazy Sunday experiments.” First attempt? I dumped raw meatballs into the broth like meaty icebergs. They disintegrated. Lesson: BROWNING IS NON-NEGOTIABLE. Now, I make double batches—the sauce thickens gorgeously overnight! My toddler calls it “snowy meatballs” (bless his cheesy heart). Pro tip: Freeze uncooked meatballs on a tray, then bag ’em. Future you will weep with gratitude on busy nights. Also—yes, I lick the spoon. Every. Single. Time.

Your Meatball SOS Station

Q: Help! My sauce is too thin.
A: Fear not! Simmer uncovered 3-5 mins post-cheese. If desperate, mix 1 tbsp cornstarch with 2 tbsp cold milk, then stir in.

Q: Meatballs falling apart?
A: Chilling the mix 15 mins pre-rolling = better binding. Also, resist stirring while simmering!

Q: Can I use frozen meatballs?
A> Absolutely! Brown from frozen, but simmer sauce + noodles 5 mins BEFORE adding them to avoid mush.

Q: Why no allspice? Isn’t that Swedish?
A> Great catch! Traditional meatballs use allspice/nutmeg. I skip it here because Worcestershire + parmesan bring complex savoriness—but feel free to add ¼ tsp allspice to the meatball mix!

Nutritional Sunshine (Approx per serving)

Calories: 600 • Protein: 35g • Carbs: 45g • Fat: 30g
Note: Using lean beef? Fat drops to ~22g. Cheese is our main splurge—worth it!