One-Pot Saucy Swedish Meatballs and Noodles

 

I love meatballs! Perfect little round bites of yumminess. They can be simple flavors with a dreamy sauce, or more complex flavors and a quiet sauce. They can be combined with noodles, rice, buns, rolls, pitas, you name it! They can also be used as appetizers or a main course, and the leftovers are always delightful.

 

 

Yes, meatballs are a wonderful food. I am always on the hunt for new recipes to add to my box, especially right now when I feel like we have exhausted every other recipe we have. After seven months of at-home eating, we needed a little shake up. It’s not that I don’t have a bunch of things I want to try, but I have limited access to ingredients right now and frankly, I’m getting tired of cleaning up the kitchen. If I can find something that limits my dishes and adds a new flavor to our dinner routine, I’m on it!

 

 

This was a recipe I found by accident. I’ve always liked the idea of Swedish meatballs, but the few times I’ve tried, they’ve been either over-seasoned or under-seasoned. I finally found a recipe that had the right balance. The meatballs themselves have a nice flavor that’s not over-powering and the sauce is creamy and rich and adds to the flavor of the meatballs. A few tweaks here and there and we found a winner! I couldn’t wait to share this one and add it to my blog recipe box. It will be making regular appearances from here on out.

 

 

One-Pot Saucy Swedish Meatballs and Noodles

 

Meatballs:

2 Tbs olive oil

1 lb ground beef

½ lb ground pork sausage (I used Jimmy Dean)

½ c bread crumbs

1 medium onion, minced

1 egg

¼ tsp nutmeg

¼ tsp allspice

1 tsp salt

½ tsp pepper

 

Pasta and Sauce:

4 c low sodium chicken broth

1 c heavy cream

1 Tbs Worcestershire sauce

½ tsp salt

¼ tsp pepper

3 c dry pasta (about 8 oz)

½ c parmesan cheese

2 Tbs parsley, chopped

 

Mix your meat ingredients together. Roll the meat into balls about 1-inch in size. Roll all of the balls before heating the pot. In a large pot (I prefer a cast iron enameled dutch oven), heat the oil over a medium to medium-high heat. Before it begins to smoke, add the meatballs and brown the sides. You do not need to cook them completely, let the sauce do that later.

 

Once the sides have been browned, add the broth, cream, Worcestershire sauce, salt, pepper, and pasta. Bring it to a simmer and put the lid on the pot. The noodles should take 10-12 minutes to cook, depending on the type of noodles you use; make sure to stir regularly to prevent sticking.

 

When the noodles have cooked completely, remove from heat and stir in the parmesan cheese. Garnish with the parsley and serve with green beans, carrots, or whatever your favorite side dish might be.

 

*Leftovers are awesome! They make the best lunches. This is a great one to put in a thermos and send to school, or to have at lunch time at home. Simply reheat and add a little bit of cream to help the sauces flavor and body.

 

This recipe was adapted from the blog Jo Cooks