Swedish Meatball Noodles
Beef meatballs and tender egg noodles cook together in a creamy, lightly spiced gravy with peas for a comforting one-pan meal.
3 min
Prep
22 min
Cook
4
Serves
730
Calories
Macros · per serving
36g protein
71g carbs
34g fat
Ingredients
For 4 servings
- 500 g beef meatball
- 280 g egg noodle
- 200 g frozen pea
- 700 ml beef stock
- 120 g sour cream
- 15 g butter
- 15 g all-purpose flour
- 10 g Dijon mustard
- 0.5 teaspoon onion powder
- 0.25 teaspoon ground allspice
- 0.25 teaspoon black pepper
Instructions
- 1
Use purchased refrigerated, ready-to-eat, fully cooked all-beef meatballs about 2–3 cm wide, and dry wide egg noodles with an 8-minute package cooking time. Measure the ingredients before starting.
- 2
Heat a deep 30 cm skillet over medium heat for 1 minute. Add the butter, let it melt, then stir in the flour and cook uncovered for 1 minute.
- 3
Gradually stir in all 700 ml beef stock until smooth. Add the mustard, onion powder, allspice, black pepper and meatballs. Increase to high heat, cover and bring to a brisk simmer, about 5 minutes.
- 4
Uncover and stir in the dry noodles. Return to a steady simmer, about 1 minute, then adjust to medium heat and cook uncovered for the 8-minute package cooking time. Stir every minute to prevent sticking, adding the frozen peas for the final 3 minutes and maintaining the simmer.
- 5
Reduce to low heat and stir in the sour cream. Heat uncovered for about 1 minute, stirring gently, until the sauce clings to the noodles and a food thermometer confirms the centers of several meatballs have reached 165°F/74°C. Continue heating if needed to reach that temperature, then divide among four bowls.
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