Description
This one-pan comfort classic combines juicy meatballs and tender egg noodles in a rich, creamy gravy-style sauce—an easy, hearty, and soul-warming dish that brings all the flavors of Swedish meatballs with a pasta twist.
Ingredients
Units
Scale
- 1 lb frozen or homemade meatballs (beef or turkey)
- 12 oz egg noodles
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt butter. Sauté onions until soft, then add garlic and cook for 1 minute.
- Sprinkle in flour, whisk and cook for 1–2 minutes to create a roux.
- Gradually whisk in beef broth, followed by heavy cream, Worcestershire sauce, and mustard. Simmer until thickened, about 5 minutes.
- Add meatballs and cooked noodles to the skillet. Stir to coat evenly with sauce. Cook until meatballs are heated through, about 8–10 minutes.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- Substitute sour cream for heavy cream for a tangier sauce.
- Use turkey meatballs for a lighter version.
- Make it ahead and reheat gently for easy meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg
