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.
Ingredients
Scale
Meatballs and Pasta
- 1/2 lb wide egg noodles
- 1 lb cooked Swedish meatballs (about 16 to 20), frozen or thawed
Vegetables and Aromatics
- 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
Liquids and Fat
- 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
Seasonings and Garnish
- 2 tablespoons all purpose flour
- Pinch of nutmeg (optional – about 1/8 teaspoon)
- Salt and pepper to taste
- Roughly chopped parsley to garnish
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
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Swedish meatballs, one pot pasta, creamy pasta, quick dinner, easy weeknight meal
