One Pot Swedish Meatballs with Egg Noodles Recipe Video

One Pot Swedish Meatballs with Egg Noodles Recipe Video

One Pot Swedish Meatballs with Egg Noodles

Betty Crocker’s simple One Pot Swedish Meatballs with Egg Noodles recipe. This fantastic one-pot dish is sure to satisfy on a cold, winter’s night.

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One Pot Swedish Meatballs with Egg Noodles

Author: Betty Crocker


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)


1. In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2-inch) meatballs.

2. In 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides.

3. Add broth, whipping cream and remaining 1 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened. Stir in remaining 2 tablespoons parsley.

View the original video here: Betty Crocker – One Pot Swedish Meatballs with Egg Noodles.

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