Dinner

One Pan Swedish Meatballs and Noodles Recipe

Name: One Pan Swedish Meatballs and Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Swedish
Ingredients: 1 lb beef meatballs (store bought frozen or homemade); 3 cups low sodium beef broth; ¾ cup half and half or heavy cream; 1 tablespoon Worcestershire sauce; 2 cloves garlic (minced); 1 teaspoon dried parsley; 1 teaspoon salt; ¼ teaspoon dried thyme; ¼ teaspoon fresh cracked black pepper; 3 cups extra broad egg noodles (about 140 grams); 1-2 tablespoons corn starch (optional, for thickening)

ByMariam Harutyunyan October 30, 2025October 30, 2025

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Introduction

One Pan Swedish Meatballs and Noodles is a comforting and easy meal that combines tender meatballs with creamy, flavorful sauce and broad egg noodles. This dish is perfect for busy weeknights when you want something hearty without the hassle of multiple pans.

A close-up view of a black pan filled with layers of cooked egg noodles and large round meatballs covered in creamy light brown sauce, with the noodles appearing soft and slightly twisted, and the meatballs evenly distributed across the pan. Small bits of chopped green herbs are sprinkled on top, adding a pop of color. A wooden spoon with a light tip rests inside the pan near the right side, partially covered by the noodles and meatballs. The surface below the pan has a white marbled texture with a small bowl of chopped herbs and a bunch of fresh parsley visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb beef meatballs (store bought frozen or homemade)
3 cups low sodium beef broth

¾ cup half and half or heavy cream
1 tablespoon Worcestershire sauce

2 cloves garlic (minced)
1 teaspoon dried parsley

1 teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon fresh cracked black pepper

3 cups extra broad egg noodles (about 140 grams)
1-2 tablespoons corn starch (optional)

Instructions

Step 1: In a large deep skillet, combine meatballs, beef broth, half and half (or heavy cream), Worcestershire sauce, minced garlic, dried parsley, salt, dried thyme, and black pepper.

Step 2: Bring the mixture to a simmer over medium-high heat.
Step 3: Add the broad egg noodles and stir to combine. Cover the skillet, reduce heat to medium-low, and simmer until the noodles are just al dente, about 10 minutes. Stir occasionally to prevent sticking.
Step 4: To thicken the sauce, if desired, mix equal parts corn starch and water, then stir the mixture into the skillet. Stir vigorously while cooking to combine and thicken the sauce.

Step 5: Taste and adjust seasonings as needed. Serve hot and enjoy.

Tips & Variations

For extra flavor, brown the meatballs in the skillet before adding the liquids.
Swap beef meatballs for turkey or vegetarian meatballs for a lighter or meat-free option.

If you prefer a richer sauce, use heavy cream instead of half and half.
Add a handful of fresh chopped dill or chives just before serving for a fresh herbal touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if it has thickened.