One Pot Swedish Meatballs with Egg Noodles

Serves 4

Nikki's Notes:
The original recipe didn't call for 2 spices that make up the traditional "Swedish" meatballs... Nutmeg and Allspice.  I grew up eating everything Scandinavian (mostly anything covered in a white sauce!) This is a different take than my Swedish meatball recipe but it's quick and basic to please anyone.  If you want more of a basic meatball - omit these 2 spices.

Tutorial Link:  Click Here to Watch

Ingredients:

Meatballs:

• 1 pound ground beef
• ½ cup seasoned breadcrumbs
• ½ finely minced onion
• 1 egg
• ½ tablespoon salt
• ½ tablespoon pepper
• 2 teaspoons all spice
• 2 teaspoons nutmeg

Sauce:

• 2 tablespoons canola oil
• 2 cups beef broth
• 2 cups milk or heavy cream
• ½ tablespoon salt 
• ½ tablespoon pepper 
• 1 tablespoons Worcestershire sauce

Finishing Sauce:

• 4 cups egg noodles
• 1 cup shredded parmesan cheese
• ½ cup chopped parsley

Instructions:

In a large bowl, combine all of the meatballs ingredients. Heat the 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 or until brown. Flip the meatballs and brown on the other side.

Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about 7-8 minutes. 

Add the parmesan and the parsley, stirring until the cheese is melted. Serve!

Source:  Adapted from "Tasty"