One-Pot Swedish Meatball Stroganoff – Juicy homemade meatballs, silky mushroom sauce, and egg noodles all cooked in one pot for the ultimate comfort meal.
Cozy Swedish Comfort in One Pot
I don’t know who needs to hear this, but weeknight dinners don’t have to feel like punishment. Case in point: this Swedish Meatball Stroganoff. We’re talking juicy little meatballs with a little allspice, mushrooms doing their whole “soak up the sauce” thing, and noodles that cook right in the pot so they’re extra slurp worthy.
And the best part? You’re not juggling three pans like a short-order cook. One pot, creamy sauce, comfort levels through the roof. Scoop it straight from the skillet, hit it with a little parsley so you can call it “garnished,” and watch everyone at the table go quiet. That’s the universal sign of a weeknight win.
Why You’ll Love This Swedish Meatball Stroganoff
- One pot. That’s it. No extra pans, no sink full of dishes glaring at you after dinner.
- The meatballs are juicy, tender, and seasoned with just enough allspice to make people wonder what your secret is.
- Egg noodles cook right in the sauce, so they soak up every bit of that creamy, beefy goodness.
- Cozy comfort food that feels like a hug but doesn’t take all day to make.
- Leftovers? Ha. You wish. This disappears fast.
Before You Start: Tips & Ingredients
- Ground beef works best: Traditional Swedish meatballs are often a mix of beef and pork, but plain beef keeps things simple and still delicious.
- Allspice is key: That tiny bit of warm spice is what makes Swedish meatballs taste like, well, Swedish meatballs. Don’t skip it.
- Use low sodium broth: You can always add more salt later, but starting low keeps the sauce from getting too salty once it reduces.
- Brown the meatballs, don’t cook them through: They’ll finish in the sauce, so don’t worry if they’re still pink inside after searing.
- Egg noodles cook right in the pot: No separate boiling. Add them straight into the broth so they absorb all that flavor.
- Sour cream goes in last: Add it after you take the pot off the heat to keep the sauce creamy instead of curdled.
Serving Suggestions
- Crusty bread or garlic toast: Because you’re going to want every last drop of that sauce.
- Simple greens or side salad: Something crisp and tangy to balance all that creamy, beefy goodness.
- Roasted veggies: Broccoli, green beans, or carrots work great if you want to bulk up the plate.
- Lingonberry jam: Totally optional, but if you want to lean into the Swedish vibes, it’s a classic sweet tart pairing.
- Straight from the pot: If it’s a Tuesday and you’re not in the mood for dishes, I’m not judging.
Frequently Asked Questions
Yep. Brown them straight from frozen or thawed, then carry on with the recipe. Homemade tastes better, but weeknights are chaotic and I get it.
You should. It’s what gives Swedish meatballs that warm, unique flavor. If you leave it out, it turns into regular meatball stroganoff, which isn’t bad, just different.
Absolutely. Egg noodles are classic, but rotini, penne, or even spaghetti work. Just keep an eye on cooking times.
Simmer it uncovered for a few extra minutes. It thickens up quickly as the noodles release starch.
You can, but it’s best fresh. If reheating, add a splash of broth or cream to loosen the sauce back up.
Yes, but know that noodles can soften a bit after freezing. Freeze in portions and thaw gently, adding a little broth or cream when reheating.
Try These Delicious Recipes Next
- Ham & Cheese Croissant Egg Bake
- Stuffed Pepper Skillet
- Mongolian Beef Noodles
- French Onion Chicken Bake
- Over-the-Top Triple Cheese Mac and Cheese
One-Pot Swedish Meatball Stroganoff
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1 egg
- ¼ cup breadcrumbs
- 2 tablespoons onion, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- ½ teaspoon allspice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil, for browning
For the Stroganoff:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 8 ounces cremini mushrooms, or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon flour
- 4 cups beef broth, low sodium or no sodium added
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 8 ounces egg noodles, uncooked
- ½ cup sour cream
- salt and pepper , to taste
- fresh parsley, for garnish
Instructions
- In a bowl, mix ground beef, egg, breadcrumbs, grated onion, parsley, garlic powder, allspice, salt, and pepper. Roll into 1-inch balls.
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Brown the meatballs on all sides (they don’t need to cook through). Transfer to a plate.
- In the same pot, melt the butter and add the chopped onion. Cook for 3–4 minutes until softened. Add the sliced mushrooms and cook for 5–6 minutes, until browned and the moisture has mostly evaporated. Stir in garlic and cook for another 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the beef broth, scraping up any browned bits. Add Worcestershire and Dijon, and bring to a gentle simmer.
- Stir in the egg noodles and return the meatballs to the pot. Cover and simmer for 12–14 minutes, stirring occasionally, until noodles are tender and meatballs are cooked through.
- Remove from heat and stir in the sour cream until smooth. Taste and season with salt and pepper. Garnish with chopped parsley and serve warm.
Recipe Notes
- Meatball shortcut: Frozen meatballs work in a pinch, but homemade adds way more flavor.
- Allspice matters: It’s the secret to that unmistakable Swedish flavor, so don’t skip it.
- Sour cream tip: Add it after removing from heat so the sauce stays creamy instead of curdled.
- Broth choice: Use low sodium broth to keep the sauce from getting too salty.
- Reheating tip: Add a splash of broth or cream when reheating to bring the sauce back to life.
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