One-Pot Swedish Meatballs and Pasta




  • 1 pound ground turkey
  • 1/2 cup breadcrumbs
  • 2 tbsp minced onion, reconstituted
  • 1 egg
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 2 tablespoons canola oil
  • 2 cups beef broth
  • 2 cups milk
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 1 tbsp Worcestershire sauce
  • 1 package egg noodles
  • 1 cup shredded parmesan
  • 1/2 cup chopped parsley
  • lingonberry sauce (optional)


  1. In a large bowl, combine 1 pound ground turkey, 1/2 cup breadcrumbs, 2 tablespoons reconstituted minced onion, egg, salt, and pepper, mixing until evenly combined.
  2. Heat 2 tablespoons canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
  3. Add 2 cups beef broth, 2 cups milk, salt, pepper, and 1 tablespoon Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles.
  4. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add 1 cup parmesan and 1/2 cup parsley, stirring until the cheese is melted.
  5. If you’ve been to IKEA lately and impulsively picked up some lingonberry sauce, top with the sauce.