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Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe. Make it into a 30-minute meal by prepping the meatballs ahead of time!
Author: Mandy Rivers | Published: 6/25/26Oh, I can't wait until you make this one! You are going to love how simple and easy it and you're really going to love that it all cooks in one pot. You won't even need a strainer for the noodles!
I came across a recipe on the Betty Crocker website for something very similar. The idea really appealed to me so I took a look! The noodle/sauce part of their recipe seemed a little puny and the reviews confirmed it. But I still wanted to make it so I figured out a better way!
Because theirs didn't really make a sauce (just noodles cooked in chicken broth with some half & half poured in), commenters said they were able to make it thicker by adding a cornstarch slurry. I knew we could do better!
WHY THIS RECIPE WORKS
- The noodles cook in beef broth in the same pot the meatballs are cooked in so they will have loads of flavor.
- The pan drippings will work with the starch from the noodles to make the sauce extra velvety and smooth (because pasta water + fat = magic).
- Instead of using cornstarch or flour to thicken the sauce, this recipe uses a brown gravy packet which is easier and adds flavor.
- Adding 1/2 cup of sour cream at the end will make the sauce creamy and more like traditional Swedish Meatball gravy.
WHY I'M EXCITED ABOUT THESE MEATBALLS
- These are the real deal! I don't typically use panko and milk (or nutmeg) in my meatballs but these ingredients are key in getting the texture and flavor of authentic Swedish meatballs.
- I like to double the meatball recipe and freeze half for the next time I make this one-pot wonder!
- You can make this a 30-minute meal by mixing and rolling the meatballs ahead of time (the night before or in the morning).
- You can make this a 20-minute meal by fully preparing the meatballs ahead of time. Refrigerate after they're cooked. Bring to room temperature while making the noodles and add 2 tablespoons of butter to the broth when cooking the noodles (because you won't have the pan drippings).
- If you freeze a batch, just thaw then follow the instructions in the note above.
5 FAQ ON ONE-POT SWEDISH MEATBALLS
1. Can I use prepared frozen meatballs. Yes. They won't be as good as these homemade meatballs, but technically yes. Here's how: Thaw the meatballs (in the fridge overnight would be best) and add 4 tablespoons of butter to the broth when cooking the noodles.
2. Can I use beef bullion instead of broth. Absolutely! It's a little saltier than broth so don't add any salt without tasting the sauce first.
3. Can I use ground pork? Yes! You can also use a combo of beef and pork (which is traditional to authentic Swedish meatballs). I've made this with a 50/50 combo and loved it! The meatballs were super tender.
4. I don't have panko, can I use something else? You can use traditional dried breadcrumbs but start with 1/2 cup and only 2 tablespoons of milk, then add more of either if needed.
5. Which pot should I use? You need something wide enough that the meatballs can cook in one layer with a little wiggle room and deep enough to cook the noodles. You don't want your giant soup pot but you need something bigger than a saucepan.
MORE EASY ONE-POT MEALS
Spanish Rice with Ham - A homemade 30-minute, $10 meal for six made with perfectly seasoned Spanish rice cooked with ham steak that's easy to prepare and so delicious!
Taco Rice with Queso - (the kids' favorite!) A one-pan skillet dinner made with ground beef, taco seasoning and Mexican style rice drenched in an easy queso sauce.
Salisbury Steak & Potato Skillet Dinner - A one-pan recipe with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes.
Mediterranean Chickpeas & Rice (one of my all-time favorites!) - A hearty rice recipe with chickpeas flavored with bacon, tomatoes, onion and garlic.
Chicken & Mushroom Rice - A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan.
Southern Fried Potatoes & Sausage (a huge reader favorite!) - A budget-friendly skillet meal with smoked sausage, onions and southern-style fried potatoes.
Recipe for One-Pot Swedish Meatballs
One-Pot Swedish Meatballs with Noodles
Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe.
Ingredients
- 1 lb ground beef
- 1/2 small onion, minced
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- 1 teaspoon worcestershire sauce
- 1 cup plain panko breadcrumbs
- 1/4 cup milk
- 4 cups beef broth
- 6 cups egg noodles
- 1 packet brown gravy mix
- 1/2 cup cold water
- 1/2 teaspoon pepper
- 1/2 cup sour cream
Instructions
- Combine all ingredients then mix until well combined. Roll into 14-15 meatballs.
- Heat 1-2 tablespoons neutral oil in a 5-quart pot over medium heat then add meatballs in a single layer. Let the meatballs brown 1-2 minutes (until they can be moved without resistance) then rotate and continue to brown on other sides.
- Once nicely browned, remove meatballs to a plate to add back later.
- Add beef broth to the pot with the drippings from the meatballs then bring to a boil over high heat. Use a wooden spoon to scrape up the browned bits in the pan. 4 c. broth
- Add noodles and pepper, return to a boil then cook noodles 5 minutes (or 3 minutes less than package instructions). 6 c. noodles, 1/2 tsp pepper
- Add meatballs to the parboiled noodles.
- Combine brown gravy mix and cold water in a cup, stir well then pour into pot with noodles. Bring to a boil then continue cooking 3 minutes. Remove from heat. 1 gravy packet, 1.2 c. water
- Stir in sour cream until well incorporated then let rest, uncovered, 10 minutes so sauce can thicken. 1/2 c. sour cream
- Serve with fresh chopped chives or parsley if desired.
Notes
- If your nutmeg isn't fresh (the fragrance will be faint), use 1/4 teaspoon.
- Add 1/8 teaspoon of allspice to the meatballs for a more traditional Swedish meatball flavor. Allspice tastes like a combo of cloves, cinnamon and nutmeg so you might consider adding a pinch of cinnamon and/or cloves if you'd like.
- I use McCormick's 0.87-oz packet brown gravy.
- See FAQ and other helpful info in the article above the recipe card.
Author: Mandy Rivers
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