Easy SWEDISH MEATBALLS & NOODLES One Skillet Meal

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and reduces calories.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and adds flavor.

fresh parsley

🥗Healthier: dried parsley

💰Cheaper: none

Dried parsley is more shelf-stable.

Start by making the meatballs.

In a large bowl, combine 1.5 pounds of ground beef, 1 beaten egg, 0.5 cup of panko bread crumbs, 0.25 cup of milk, 1 teaspoon of Worcestershire sauce, 0.125 teaspoon of regular salt, 0.125 teaspoon of garlic salt, 0.25 teaspoon of black pepper, and 1 chopped onion.

Mix the ingredients until well combined, but do not over mix.

Using a one-inch cookie scoop, form the meatballs by rolling and squeezing them gently.

Heat a large skillet over medium-high heat and add 2 tablespoons of avocado oil and 2 tablespoons of butter until melted and sizzling.

Drop the meatballs into the skillet and let them sit without moving them to get a nice browning.

After a few minutes, flip the meatballs to brown the other side, being gentle to keep their shape.

Once browned on both sides, drain some grease from the skillet using paper towels.

Pour in 2 cups of beef broth and bring to a boil over high heat.

Once boiling, reduce the heat to low, cover, and let simmer for 20 minutes.

After 20 minutes, add 12 ounces of no yolks extra broad egg white pasta on top of the meatballs and stir.

If needed, add about 1 cup of water or another cup of broth, and turn the heat up to medium-high.

Cover and cook for 10 to 12 minutes, stirring occasionally to ensure the pasta cooks evenly and checking the liquid level.

In the last few minutes of cooking, stir in 0.25 to 0.5 cup of sour cream until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens