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–+ servings
An overhead view of a large stainless steel skillet filled a freshly prepared Swedish meatball pasta topped with chopped Italian parsley.

The Ultimate One-Pot Swedish Meatball Pasta

Course: Entree
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 768kcal
Author: Kris Longwell
This One-Pot Swedish Meatball Pasta features juicy, spiced meatballs and tender egg noodles simmered in a rich, velvety cream gravy. It’s a 30-minute, family-favorite dinner that delivers all the cozy flavors of the IKEA classic with the ease of a single pan!
Print Recipe

Equipment

  • 1 large skillet (12") preferably with lid

Ingredients

For the Meatballs

  • ½ lb ground beef 85% - 90% lean
  • ½ lb ground pork
  • ½ lb Panko breadcrumbs
  • 1 large egg
  • ½ cup grated onion see NOTES
  • 3 cloves garlic minced
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon olive oil

For the Pasta and Sauce

  • 2 tablespoon unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups beef stock or broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 12 oz egg noodles extra-wide
  • 1 cup heavy cream
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

Sear the Meatballs

  • In a large bowl, gently mix the beef, pork, breadcrumbs, egg, onion, garlic, allspice, nutmeg, salt, and pepper until just combined. Roll into 1-inch balls and set aside.
    ½ lb ground beef, ½ lb ground pork, ½ lb Panko breadcrumbs, 1 large egg, ½ cup grated onion, 3 cloves garlic, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, ¾ teaspoon Kosher salt, ½ teaspoon black pepper
  • Heat the oil in a large skillet over medium heat. Add the meatballs and sear them, moving them frequently around to help keep them from sticking to the pan. Sear them until lightly browned all over, but not completely cooked through. Remove them from the pan onto a plate or platter. Set aside.
    2 tablespoon olive oil

Make the Sauce and Finish the Dish

  • In the same skillet over medium heat, add the butter and stir until melted.
    2 tablespoon unsalted butter
  • Stir in the flour and cook for one to two minutes, stirring often.
    ¼ cup all-purpose flour
  • Whisk in the beef stock and then the Worcestershire, Dijon, salt (1 tsp), and pepper (1 tsp). Use a wooden spatula to pry up any brown bits stuck to the pan. Stir for about 2 minutes, until the sauce is just beginning to thicken (it will continue to thicken as the sauce cooks).
    4 cups beef stock, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon Kosher salt, 1 teaspoon black pepper
  • Stir in the egg noodles and bring to a boil. Immediately turn the heat to LOW and cover the pan. Simmer for about 6 minutes, stirring once or twice to keep the noodles from sticking to the pan.
    12 oz egg noodles
  • Remove the lid and stir in the heavy cream, and then return the meatballs to the skillet. Let simmer for about 5 minutes. If the sauce becomes too thick, thin it with a splash of beef stock (or broth).
    1 cup heavy cream
  • Serve at once, garnish with the chopped parsley.
    2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Grated Onion Secret: For the juiciest meatballs, always grate your onion using a box grater instead of dicing it. The onion juice and fine pulp distribute evenly throughout the meat, providing incredible moisture and flavor without the risk of large onion chunks causing your meatballs to fall apart in the pan.
  • Adjusting Sauce Consistency: Because the pasta absorbs liquid as it cooks, the sauce can thicken quickly. If it looks too thick before the noodles are tender, simply stir in an extra ¼ to ½ cup of beef broth to loosen it up.
  • Don't Crowd the Pan: When searing the meatballs, work in batches if necessary. Crowding the pan will cause the meat to steam rather than brown; you want that deep golden crust to create the "fond" (brown bits) that gives the gravy its rich color and flavor.
  • Storage Tip: This dish is best served fresh, but leftovers can be stored in an airtight container for up to 3 days. When reheating, add a splash of milk or broth to the pan to help the cream sauce become silky again.

Nutrition

Calories: 768kcal | Carbohydrates: 115g | Protein: 48g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 689mg | Potassium: 976mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1354IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 8mg