Budget Skillet Swedish Meatballs Recipe With Egg Noodles (30 Minutes) by Heather Holter
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I'm all about cutting corners to make dishes less complicated, but still delicious. Anywhere I can save time I do, and most recipes I can make in 30 minutes or less. This Swedish meatballs recipe with egg noodles may be a bit longer only because meatballs do take some time to mix and roll. But everywhere else you save time and effort.
Once thrown together this meatball recipe literally cooks itself. It's not as saucy as traditional Swedish meatballs, but still flavorful and satisfying. I bought an electric skillet on Amazon Prime Day, and it's great when you don't want to heat up the kitchen turning on the stovetop burners during the warmer months. This easy, budget-friendly recipe satisfies the Swedish meatball craving without so much work!
To make these high-protein Swedish meatballs with noodles you will need egg noodles, beef stock, sour cream, ground beef, eggs, green onions, fresh parsley, ground allspice, ground nutmeg and panko breadcrumbs.
Serve these quick and easy Swedish meatballs and noodles for dinner with your favorite side dishes.
Cuisine: Swedish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 12 ounces egg noodles
- 6 cups beef stock
- 1/2 cup sour cream
Meatballs
- 1 1/2 pounds ground beef
- 2 large eggs
- 3 green onions, thinly sliced
- 4 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 cup panko breadcrumbs
Here's how to make it:
- In a small bowl, combine the panko breadcrumbs, allspice and nutmeg. In a mixing bowl, combine the ground beef, eggs, green onion and parsley. Add the panko mixture and mix until just combined. Roll into ping pong ball-sized meatballs. (When substituting dried spices for fresh: 1 tablespoon fresh = 1 teaspoon dried.)
- Brown in electric skillet at 350 degrees F for 5 minutes per side, or until browned. (The meatballs will continue cooking during next step.) You can make this recipe in a regular skillet. Add a little olive oil or vegetable oil to the skillet before browning the meatballs.
- Stir in dry egg noodles and beef stock. Cover and simmer 15 minutes. (I used Orrington Farms beef broth base and seasoning.)
- Stir in sour cream.
- Sprinkle with fresh parsley, if desired. Serve. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
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