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One-Pot Swedish Meatballs with Egg Noodles
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Prep Time:
50 minutes
Total Time:
50 minutes
Effortlessly whip up savory Swedish meatballs in one pot for a satisfying dinner without the cleanup. Make extra meatballs and freeze for easy comfort food anytime.
Ingredients:
  • 1 lb lean (at least 80%) ground beef
  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped fresh Italian (flat-leaf) parsley
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/3 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 egg
  • 1 tablespoon butter
  • 1 carton (32 oz) Progresso™ chicken broth
  • 3/4 cup heavy whipping cream
  • 4 cups medium egg noodles (from 16-oz bag)
Instructions:
  • Combine beef, bread crumbs, onion, 2 tablespoons parsley, 1 teaspoon salt, pepper, allspice in a large bowl until fully mixed. Mix in milk, Worcestershire sauce, and egg. Form 12 (2-inch) meatballs.
  • In a 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs and cook for 8-11 minutes, turning gently until golden brown on all sides.
  • Pour in the broth and whipping cream along with the remaining teaspoon of salt and bring to a boil. Add the noodles and bring back to a boil. Lower the heat and simmer for 15 to 18 minutes, stirring occasionally, until the meatballs are fully cooked, the pasta is tender, and the sauce has thickened. Finally, garnish with the remaining parsley.

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