Name: One Pot Swedish Meatball Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Swedish
Ingredients: 1/2 lb wide egg noodles; 1 lb cooked Swedish meatballs (about 16 to 20), frozen or thawed; 1/2 yellow onion, diced; 2 medium carrots, peeled and diced; 1 celery rib, diced; 3 garlic cloves, minced; 1 cup frozen green peas, thawed; 1 tablespoon extra virgin olive oil; 2 tablespoons unsalted butter; 1/4 cup white wine or white wine vinegar; 3 cups chicken broth; 1 cup skim milk (or 2%), warmed; 2 tablespoons all purpose flour; Pinch of nutmeg (optional – about 1/8 teaspoon); Salt and pepper to taste; Roughly chopped parsley to garnish

Jump to Recipe

If you are craving something that’s both hearty and magically simple, then your next weeknight dinner win has to be this One Pot Swedish Meatball Pasta. Imagine tender, flavorful Swedish meatballs mingling effortlessly with creamy, perfectly cooked egg noodles, all bubbling away in a luscious sauce seasoned with garlic, nutmeg, and fresh veggies. This dish brings together comfort and convenience in one seamless skillet, giving you a soulful, restaurant-worthy meal without a mountain of pots to clean. It’s a cozy, satisfying embrace on a plate that your family and friends won’t stop talking about.

One Pot Swedish Meatball Pasta Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients together for this One Pot Swedish Meatball Pasta is wonderfully uncomplicated. Each element plays a key role — from the silky noodles providing a comforting base to the fresh veggies boosting color and texture, and of course, those juicy Swedish meatballs delivering the signature rich flavor that makes this dish unforgettable.

1/2 lb wide egg noodles: These thick noodles soak up sauce beautifully and add a delightful chewiness.
1 lb cooked Swedish meatballs: Frozen or thawed is fine, they pack in savory notes and make the meal hearty.
1 tablespoon extra virgin olive oil: Offers a subtle fruitiness and ensures the veggies cook evenly.
2 tablespoons unsalted butter: Adds silkiness and depth to the sauce base.
2 tablespoons all purpose flour: Essential for thickening the creamy sauce to the perfect consistency.
1/2 yellow onion, diced: Gives a gentle sweetness and aromatic flavor punch.
2 medium carrots, peeled and diced: Adds a touch of natural sweetness and color contrast.
1 celery rib, diced: Brings a fresh, slightly earthy crunch that balances the richness.
3 garlic cloves, minced: Garlic’s warm, fragrant notes elevate everything it touches.
1 cup frozen green peas, thawed: Pops of bright green and subtle sweetness brighten up the dish.
1/4 cup white wine or white wine vinegar: Adds brightness and a subtle zing, cutting through the creaminess.
3 cups chicken broth: Provides a flavorful liquid base that infuses the noodles and meatballs.
1 cup skim milk (or 2% warmed): Creates the creamy sauce that ties all the flavors together.
Pinch of nutmeg (optional): A little magic that enhances the traditional Swedish flavor profile.
Salt and pepper to taste: Balances and rounds out all the flavors perfectly.
Roughly chopped parsley: A fresh, vibrant garnish to finish the dish beautifully.

How to Make One Pot Swedish Meatball Pasta

Step 1: Soften the Veggies

Begin by heating the olive oil and butter in a large skillet or braiser over medium-high heat. Toss in the diced onion, carrots, and celery, cooking them gently until they are tender and fragrant, about five minutes. This step builds a flavorful foundation, as the softened vegetables release sweet and savory aromas that complement the rest of the dish wonderfully.

Step 2: Create the Flavorful Roux

Next, stir in the minced garlic along with the all-purpose flour and an optional pinch of nutmeg. Cook this mixture for about one minute, allowing the flour to lightly brown and the garlic’s fragrance to blossom. This not only thickens the sauce but also adds layers of nutty, aromatic complexity that will coat every noodle and meatball in deliciousness.

Step 3: Deglaze with White Wine

Pour in the white wine or white wine vinegar and cook for another minute, stirring frequently and scraping the bottom of the pan to loosen any flavorful browned bits. This step adds slight acidity and depth, lifting the overall flavor and preventing the sauce from feeling too heavy.

Step 4: Add Pasta, Meatballs, and Broth

Evenly distribute the wide egg noodles and the cooked Swedish meatballs across the skillet. Pour the chicken broth and warmed milk over everything, then bring the whole mixture to a gentle simmer. Stir occasionally to prevent sticking. Once simmering, reduce the heat to medium-low, cover with a lid, and let everything cook until the noodles become tender but still have a bit of bite — typically around six to seven minutes. This step is where all the components marry beautifully.

Step 5: Stir in Peas and Finish Cooking

Remove the lid and gently fold in the thawed green peas. Let them warm through for about a minute, preserving their lovely color and fresh flavor. This final touch brightens the dish with pops of green and a subtly sweet snap that contrasts so nicely with the creamy sauce and savory meatballs.

Step 6: Season, Garnish, and Serve

Take the skillet off the heat and season to taste with salt and pepper. Scatter the chopped parsley over the top for a burst of fresh color and herbaceous brightness. Now, your One Pot Swedish Meatball Pasta is ready to be served—creamy, comforting, and bursting with flavor in every bite.

How to Serve One Pot Swedish Meatball Pasta

Garnishes

A simple sprinkle of freshly chopped parsley adds color and a fresh note that cuts through the creamy sauce perfectly. For an extra touch, feel free to grate a bit of Parmesan cheese over the top or add a few twists of freshly cracked black pepper to enhance the dish’s aroma and flavor depth.

Side Dishes

This dish is a complete meal on its own but pairs beautifully with some crisp green salads or garlic roasted Brussels sprouts. A slice of crusty bread or a warm dinner roll is perfect for mopping up any leftover creamy sauce and making sure nothing goes to waste.

Creative Ways to Present

Serve this comfort classic straight from the skillet to the table for a warm, family-style vibe that encourages sharing. For a fancier presentation, plate the pasta carefully and top each serving with a nest of fresh microgreens or edible flowers, making your One Pot Swedish Meatball Pasta look as wonderful as it tastes.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator. The flavors actually deepen after a day or two, making the pasta even more delicious when reheated within three to four days.

Freezing

You can freeze leftover One Pot Swedish Meatball Pasta in a well-sealed container for up to two months. Be sure to freeze it before reheating to maintain the best texture and flavor. When ready, thaw overnight in the fridge for the best results.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the sauce has thickened too much, stir in a splash of milk or broth to loosen it back up. Microwaving works too; just cover loosely and heat in short bursts, stirring in between to ensure even warming.

FAQs

Can I use fresh meatballs instead of cooked ones?

Absolutely! If you prefer to use fresh meatballs, just cook them first until browned and cooked through before adding them to the pasta. This ensures they’re fully done and flavorful within the dish.

What can I substitute for wide egg noodles?

Feel free to swap in other pasta types like penne, rigatoni, or even fusilli. The wide egg noodles are traditional and soak up the sauce wonderfully, but any pasta that holds sauce well will work.

Is it okay to use milk with higher fat content?

Yes, you can use whole milk, half-and-half, or even cream to make the sauce richer and creamier if you prefer. Just be mindful of the cooking temperature to avoid curdling.

Can I skip the white wine or vinegar?

If you don’t have white wine or vinegar on hand, you can skip it or replace it with a splash of lemon juice or a little broth for acidity. The wine adds brightness but isn’t absolutely necessary.

How can I make this dish vegetarian?

To enjoy a vegetarian version, swap the Swedish meatballs for vegetarian or plant-based meatballs. Use vegetable broth instead of chicken broth, and the dish will still be rich, creamy, and satisfying.

Final Thoughts

This One Pot Swedish Meatball Pasta is one of those magical dishes that feels like a warm hug from the inside. It’s straightforward to make, comforting beyond belief, and has everyone asking for seconds (and the recipe). If you’re looking for a cozy meal that brings smiles and full bellies with minimal fuss, give this recipe a whirl—you won’t regret it!

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One Pot Swedish Meatball Pasta Recipe

★★★★★

5.2 from 18 reviews

Author: Ethan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A comforting and easy one-pot recipe combining classic Swedish meatballs with wide egg noodles, simmered in a creamy, flavorful sauce with vegetables and peas for a hearty family meal.

Instructions

Sauté Vegetables: In a large skillet or braiser, heat olive oil and butter over medium-high heat. Add diced onion, carrots, and celery, and cook until softened, about 5 minutes, stirring occasionally.
Add Garlic, Flour, and Nutmeg: Stir in the minced garlic, all-purpose flour, and nutmeg if using. Cook for 1 minute, allowing the flour to brown slightly and the garlic to become fragrant, stirring constantly to avoid burning.
Deglaze with Wine: Pour in the white wine or white wine vinegar. Cook for 1 minute, stirring frequently and scraping the browned bits off the bottom of the pan to incorporate flavor.
Add Noodles, Meatballs, Broth, and Milk: Evenly distribute the wide egg noodles and Swedish meatballs in the skillet. Pour the chicken broth and warmed milk over the mixture. Bring to a simmer while stirring occasionally. Reduce heat to medium-low, cover with a lid, and cook until noodles are al dente, about 6 to 7 minutes.
Stir in Peas: Remove the lid and stir in the thawed green peas. Cook for an additional 1 minute until the peas are warmed through.
Season and Serve: Remove from heat. Add salt and freshly ground black pepper to taste. Garnish with roughly chopped parsley and serve immediately for best flavor and texture.

Notes

Using cooked Swedish meatballs saves time; feel free to use homemade or store-bought.
If you don’t have white wine, white wine vinegar provides a nice tangy alternative.
Warm the milk beforehand to prevent curdling when added to the hot broth.
Add nutmeg for authentic Swedish flavors, but it is optional.
For a richer sauce, substitute whole milk or cream for the skim milk.
This dish can be made ahead and reheated, though noodles may absorb more liquid and become softer.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One-pot stovetop cooking
Cuisine: Swedish