In a large bowl, combine the ground beef,
breadcrumbs, onion, egg, salt, and pepper,
mixing until evenly combined. 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. Flip the
meatballs.
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 seven to eight minutes. Add
the Parmesan and the parsley, stirring until
the cheese is melted. Serve!
Originally Submitted
4/28/2016
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