Whether you're cooking for a large group or craving a comforting meal for two, this quick and easy one-pot swedish meatball pasta is sure to become a favorite. Loaded with Swedish-style meatballs, silky egg noodles, and a creamy sauce, you can serve up this crowd-pleasing dish in just 30 minutes!

This one pot swedish meatball pasta is so easy-to-make, it’s perfect for a quick and comforting weeknight dinner, especially if you have company coming! I’ve made it for our weekly puzzle night with the girls and it's been an absolute hit every time → with the adults AND the toddler! Win win right there 💅🏻.
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Why You'll Love It
If you've been following me for any length of time, I think you'll know what I'm about to say...We've got ourselves a one 🙌🏻 pot 🙌🏻 wonder 🙌🏻! I LOVE me a one pot meal and this recipe doesn't disappoint!
Not only is my one pot swedish meatball pasta done in one pot, on the stove with hardly any prep...It's ready to serve in 30 minutes. Yup! Just 30 minutes from start to finish!

What You'll Need
For the perfect batch of one pot swedish meatball pasta, you'll need a few pantry and fridge staples:
- 1 lb swedish meatballs - Can't have meatball pasta without them!
- Olive oil AND butter - Before you say anything, yes I know. Before you ask, yes you’ll want both.
- Mirepoix - Some yellow onion, a little celery, and a couple carrots.
- Garlic - Extra yums.
- Chicken broth - I always prefer organic and low sodium but you do you!
- Skim milk - Honestly you can use whole milk or nonfat milk, whatever you have is fine.
- A splash of white wine - I used a dry chardonnay (what I had on the wine shelf). You can sub with white wine vinegar or a white cooking wine.
- Half a pound of egg noodles - I used the extra wide variety.
- Salt and pepper to your heart's content.

Tips and Tricks
- If you are making your swedish meatballs from scratch, make sure to fully cook them before adding to the pasta. This will ensure that they are safe to eat!
- Feel free to use any type of pasta you have on hand, but egg noodles are the most traditional and my personal fave for this dish. Stick to a shorter style pasta if possible, and adjust your cooking time accordingly to make sure it’s cooked through to al dente.
- Want to save even more time? Grab one of those frozen bags of mirepoix and use that in place of the onion, carrot, and celery. Absolutely NO judgement here if you do! I myself have four of them in my freezer at this very moment.

FAQs About This Recipe
YES! I cannot stress this enough. The meatballs are not cooked separately for this dish so they must be cooked prior to using them in this recipe. I repeat, do NOT use raw meatballs.
Yes, you can use frozen meatballs instead of making them from scratch. In fact, feel free! As I said above, they just need to be cooked before using them. I've definitely used a bag of frozen Ikea meatballs before in a pinch and they were *chef's kiss*. You don't even have to thaw them before adding them to the dish!
Absolutely. Whether you're a vegetarian or just not in the mood for meat, swap out the meatballs for your favorite meatless option. The Ikea veggie balls & Ikea vegan plant balls are an excellent alternative! However, if you want a truly vegetarian dish, make sure to replace the chicken broth with vegetable broth.
Similar One Pot Pasta Recipes
Love a one pot pasta dinner that take just 30 minutes or less? Well, you're in luck! Check these out ↓.
- One Pot Creamy Beef Pasta30 minutes
- One Pot Creamy White Bean Tortellini25 minutes
- One Pot Stovetop Mac and Cheese20 minutes
- One Pot Sausage Spinach Pasta30 minutes


One Pot Swedish Meatball Pasta
- Total Time: 30 minutes
- Yield: Serves 4 to 6 1x
Description
Whether you're cooking for a large group or craving a comforting meal for two, this quick and easy one-pot swedish meatball pasta is sure to become a favorite. Loaded with Swedish-style meatballs, silky egg noodles, and a creamy sauce, you’ll have a crowd-pleasing dish ready to serve in just 30 minutes!
Ingredients
- ½ lb wide egg noodles
- 1 lb cooked swedish meatballs (about 16 to 20ish), frozen or thawed*
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- ½ yellow onion, diced
- 2 medium carrots, peeled, and diced
- 1 celery rib, diced
- 3 garlic cloves, minced
- 1 cup frozen green peas, thawed
- ¼ cup white wine or white wine vinegar
- 3 cups chicken broth
- 1 cup skim milk (I used 2%), warmed
- Pinch of nutmeg (optional - about ⅛ of a teaspoon)
- Salt and pepper to taste
- Roughly chopped parsley to garnish
Instructions
- In a large skillet or braiser, heat olive oil and butter over medium high heat. Stir in onion, carrots, and celery and cook until softened, about 5 minutes.
- Stir in the garlic, flour, and nutmeg if using. Cook for 1 minute, until flour begins to brown and garlic is fragrant.
- Pour in the white wine or white wine vinegar. Cook 1 minute, stirring frequently and scraping up any browned bits on the bottom of the pan.
- Distribute egg noodles and meatballs evenly in the skillet. Pour broth and warmed milk over the mixture. Bring to a simmer, stirring occasionally. Reduce heat to medium low and cover with a lid. Cook until noodles are al dente, about 6 to 7 minutes.
- Remove lid and stir in the thawed peas. Cook 1 more minute, until warmed through.
- Remove from heat. Add salt and pepper to taste. Garnish with parsley and serve immediately.
Notes
You can use homemade meatballs or store bought (the Ikea brand is my favorite), frozen or thawed. Doesn't matter as long as they're thoroughly cooked!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: One Pot
- Cuisine: Swedish
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