One Pot Swedish Meatballs

I found this one on Facebook.  The original recipe had way too much pepper and salt.  So I’ve tweaked it to make it easier to season on your own if you want to add more seasoning to your dish, without being over powered from the start.  After I tweaked this, I absolutely loved this.  Even my picky eaters liked it too.


1LB Ground Beef

1/2 Cup seasoned bread crumbs

1/2 Cup minced onion

1 Egg

1TSP Salt (for meatballs)

1TSP Pepper (for meatballs)

2 TBS Canola Oil

2 Cups Beef Broth

2 Cups Milk

1 TBS Worcestershire Sauce

1 TSP salt (for sauce)

1 TSP pepper (for sauce)

4 Cups Egg Noodles

1 Cup Parmesan Cheese

1/2 Cup of Parsley (if desired)


In a large bowl, combine the beef, breadcrumbs, onion, egg, salt, and pepper and mix until completely combined.  Heat the oil on a large skillet over medium high heat.  Take the beef mixture and make golfball sized meatballs.  Place the meatballs into the pot, cooking for one minute.  Flip the meatballs and cook the other side for a minute as well.

Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give a good stir.  Bring the liquid to a boil, and then add the egg noodles.  Stir constantly until the pasta is cooked and the liquid has been reduced to a sauce that coats the noodles.  Roughly a out 7-8 minutes.  Add the cheese and if preferred, parsley, stir until cheese is melted.  And VIOLA!  Dinner is served.


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