One-Pot Swedish Style Meatballs

I love Swedish meatballs but don’t always have time to make them from scratch. I wanted to develop a recipe that was a fast weeknight meal but still had the flavor of this classic, cozy dish. I used frozen chicken meatballs and cream of mushroom soup, which made the recipe super quick and easy. Here is my one-pot Swedish style meatball recipe!

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1.5 cups sliced mushrooms
1 oz Worcestershire sauce
1 carton beef broth (32 oz)
2 cans cream of mushroom soup
1 package fully cooked frozen meatballs (about 1 - 1.5 lb. I used chicken but you can use beef or turkey as well)
1 package wide egg noodles (12 oz)
1/4 cup sour cream
Salt & pepper to taste
Chopped fresh parsley for garnish

Directions:

In a large pot or Dutch oven on medium heat, add butter, oil, onion and garlic. Stir for 3 minutes until onions are translucent. Add sliced mushrooms and sauté for another 3 minutes. Stir in Worcestershire sauce. Add beef broth and cream of mushroom soup and mix well until smooth and liquidy. Allow to come to a boil.

Add meatballs and stir occasionally until they are fully defrosted and heated through (about 10-15 minutes). Add in egg noodles and continue stirring until they are fully cooked (about 5 mins). Stir in sour cream and mix until sauce is thick and creamy. Season with salt & pepper to taste.

Spoon into bowls and garnish with fresh parsley. Enjoy!