Name: One-Pan Swedish Meatballs and Noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 1 pound ground beef; 1/4 cup breadcrumbs; 1/4 cup finely chopped onion; 1 large egg; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons unsalted butter; 2 cups beef broth; 2 cups whole milk; 8 ounces egg noodles; 1/2 cup sour cream; 1 tablespoon Worcestershire sauce; 2 tablespoons chopped fresh parsley (optional, for garnish)

Let Me Tell You About My Favorite Cozy Dinner (Yep, It’s This One)

Okay, true confession: I never even tasted Swedish meatballs until sophomore year, when my roommate (hey Sara if you’re reading) made the kind with those IKEA packets—plus, like, a questionable can of soup. But even with that shortcut, we ate it all, hunched over mismatched bowls, giggling about how it tasted like ‘if gravy and noodles had a baby with a meatloaf.’ Now, honestly, I make a slightly less chaotic version, but still do everything in one pan because, who has time for a pile of dishes? Not me, mate.

And, pro tip: if you’ve never accidentally dropped a noodle on the floor right as the cat walks by, have you really cooked at all?

Why You’ll Love This (Or At Least, Why I Do)

I usually whip this up when I want something homemade but really don’t want to chase down fancy ingredients or clean a mountain of pots (my dishwasher has opinions, let’s put it that way).

My family goes absolutely mental for this because the sauce is silky and peppery, and the noodles kind of soak up all that goodness. (Plus, nobody ever complains about sneaky veggies if you throw in some peas or spinach at the end.) Sometimes, the gravy feels too thick, and I have a mini panic—then I just splash in a bit more broth. See, it’s forgiving like that.

Here’s What You Need (Or Maybe Don’t, Honestly)

500g ground beef (sometimes half beef, half pork, or that time I tried turkey—wasn’t as juicy, but not bad!)
1/2 large onion, grated (or finely minced; sometimes I use 1 small shallot if that’s all I can find in my fridge)
1 egg (medium or large, I genuinely can’t tell the difference half the time)
1/2 cup breadcrumbs (super easy to swap with crushed crackers, you do you)
1/2 tsp ground allspice & 1/2 tsp nutmeg (or just a good pinch of cinnamon and pepper if you’re feeling wild)
2 tbsp butter (the real stuff beats margarine, but use what you’ve got)
2 cups beef broth (sometimes I cheat and use bouillon; I won’t tell if you don’t)
250ml cream (heavy or single, or even a glug of milk in an emergency)
1 tbsp flour (or cornstarch if you need it gluten-free)
250g egg noodles (wide or extra wide—my gran insisted on No Yolks brand, but any twisty noodle works)
Salt and black pepper, to taste
[optional] A handful of chopped parsley, frozen peas, or a spoon of sour cream for topping

How I Actually Cook This (Sort of Step-by-Step, but Not too Bossy)

In a big bowl, mix the ground beef, onion, egg, breadcrumbs, allspice, nutmeg, a pinch of salt and a good crack of pepper. Squish it all together with your hands; it’ll feel kinda mushy—don’t worry, that’s normal. Sometimes I forget the spices and add them after forming the meatballs. Honestly, it works either way.
Roll the mixture into (roughly) golf ball-sized meatballs. If they’re wonky, that’s fine. Life’s too short for perfect spheres.
Heat a glug of oil and 1 tbsp butter in your biggest, flattest pan over medium heat. When it sizzles (careful, it splatters if the pan’s wet), gently add the meatballs in a single layer. Brown them all around—don’t need to cook them through yet. It usually takes 5-6 min, and this is where I usually sneak a taste if I didn’t get to snack while rolling (shhh).
Plonk the browned meatballs on a plate (I just use the lid sometimes), then melt the rest of the butter in the same pan, stir in the flour, and whisk until it looks sandy, not clumpy. 3 min? Thereabouts.
Slowly add half the broth, scraping all the brown bits. It’ll hiss and steam; don’t worry if it feels too thin—it thickens up. Add the cream and remaining broth. Bring everything to a gentle simmer.
Slide those meatballs (plus any juices) back into the pan, then add uncooked noodles. Try to nestle them into the sauce—some will stick up, but after 10-12 min of simmering, stirring occasionally, they all get coated. If it looks dry, add a splash more broth or water. If you want sneaky veg, toss peas in now, or however you like it!
When the noodles are soft and the sauce is creamy, taste for seasoning—you might want more pepper. I usually do.
Scatter over parsley or swirl in a spoon of sour cream if feeling fancy. That’s pretty much it!

Notes That I Wish Someone Had Told Me

Once I tried skipping the flour step and just dumping everything together; honestly, it got lumpy and sad looking. So, yeah, don’t do that.
Egg noodles cook fast. If you wander off to answer the phone, you might return to a sticky mess.
The leftovers taste even better the next day, probably because the flavors have time to get all snuggly (if there are leftovers).

Variations I’ve Played With (Not All Winners)

Tried adding mushrooms: nice earthy vibe, but maybe sauté first so they aren’t squeaky in the sauce.
Subbed ground chicken once—kind of dry, not bad with an extra splash of cream.
Was feeling bold, so I stirred in a blob of Dijon mustard once. Not mad at it, but the rest of the gang was less enthused.
One time, I left out the spices (by mistake, obviously). Not the same magic. It tasted, well, just like meatballs and noodles…not Swedish at all.

Equipment? Kinda Important, But Not Deal-Breaking

If you’ve got a large deep skillet or sauté pan with a lid, perfect. But honestly, I’ve done this in a big, old soup pot, too—just stir more so it doesn’t stick to the bottom. And if you have a whisk, great. If not, a fork does the trick (it’s just a bit messier).

Storing and Reheating (Assuming There Are Leftovers…Rare Occurrence)

Pop leftovers in a lidded container—fridge is fine for about 2-3 days. Just add a splash of broth or milk as you reheat to wake up the sauce again. Oh, and don’t worry if the noodles seem extra tender; they still taste lovely. But, honestly, in my house, this never really lasts more than a day!

How We Serve It (Not Fancy, but Always Happy)

I usually spoon big heaps into bowls and top with extra parsley or a spoonful of lingonberry sauce (if I remember to buy it). Once in a while, I serve it with a side of quick pickled cucumbers—kids make faces, but I think it’s a winner. Also, if you’ve got crusty bread handy, mop up that sauce! My granddad used to do that and say it’s “getting the best bits.”

What I’ve Learned (Or, My Pro Tips From Minor Disasters)

I once rushed browning the meatballs—ended up with pale, sad lumps. So: don’t scrimp on that step; the crust is where the flavor hides!
Don’t get heavy-handed with the nutmeg and allspice. I did once, and everyone was suspiciously polite but didn’t finish their plates.
Add a splash more broth as needed; the noodles are a bit unpredictable.

Questions I Actually Get (Plus Answers, Straight Up)

Can I make it ahead?—Totally. Just leave out the noodles until you’re reheating so they don’t go mushy. Actually, I find doing this makes the flavors even richer.
What if I don’t have cream?—Milk sorta works! Or I’ve even used plain yogurt (just don’t let it boil, or it goes weird).
Can I freeze this?—Yes-ish. Meatballs freeze fine, noodles get a bit squidgy but still tasty in soup or stew. Honestly, it’s better fresh though.
Veggie version?—Tried lentils and crumbled tofu. Tofu’s alright, but you’ll want more spice and salt.
For more on quick-meal variations, The Kitchn’s one-pan dinner collection saves my sanity sometimes. Also, if you want to geek out on Swedish cuisine, SwedishFood.com has the details I didn’t even try to fit in here.

Oh, right—meant to tell you about that one time I dumped in too much cream and ended up with more of a soup? It was a hit anyway, and I think that’s maybe the best thing about this meal: even when you miss, you still sort of win. Anyway, happy pan-wrangling and let me know if your cat ever steals a meatball; it’s a rite of passage, truly.

One-Pan Swedish Meatballs and Noodles: My Comfy Go-To Dinner