---
title: Swedish Meatballs
source: Matt
servings: 4
prep time: 15 minutes
cook time: 30 minutes
---

In a #large bowl{}, combine @ground beef{1%pound}, @breadcrumbs{1/2%cup}, @minced onion{1/2%cup}, @egg{1}, @salt{}, @pepper{} and @garlic{}. Roll into small balls and set aside.

Heat @vegetable oil{2%tbsp} in a #large frying pan{}. Once hot, cook the meatballs for ~{2%minutes} and flip them over. It is OK that the meatballs are still pink since they will poach in the sauce.

Add @beef broth{2%cups}, @milk{1%cup}, @heavy cream{1%cup}, additional salt and pepper, and @worcestershire sauce{1%tbsp}; stir to combine.

Bring to a boil and then add @egg noodles{4%cups}. Stir constantly for about ~{8%minutes} until the pasta is cooked and the sauce starts to thicken.

Add @parmesan{1%cup} and @parsley{2%tbsp}, then stir and serve.