South Your Mouth

Name: One-Pot Swedish Meatballs with Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 small onion, minced; 1 egg, beaten; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1/8 teaspoon ground nutmeg; 1 teaspoon worcestershire sauce; 1 cup plain panko breadcrumbs; 1/4 cup milk; 4 cups beef broth; 6 cups egg noodles; 1 packet brown gravy mix; 1/2 cup cold water; 1/2 teaspoon pepper; 1/2 cup sour cream

7 Layer Dip - Weekend Potluck 738

2026-06-26T07:00:00.000-04:00

A virtual recipe swap with dozens of new recipes from some of the TOP recipe creators online and on Pinterest!

Take a look at these amazing recipes featured from last week's Weekend Potluck (recipe links listed with full photos just below), then scroll down to see all the NEW recipes this week!

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Banana Pudding Eclair Cake
7 Layer Dip
Blackberry Pie Bars
Mississippi Pot Roast Dip

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7 Layer Dip by Rose Bakes

Recipes that caught our attention...

Mississippi Pot Roast Dip by Easy Party Dips

Blackberry Pie Bars by Cooking With K

Featured Hostess Recipe...

Banana Pudding Eclair Cake by The Country Cook

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The Country Cook ~ Brandie

Sweet Little Bluebird ~ Mary

South Your Mouth ~ Mandy

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One-Pot Swedish Meatballs with Noodles

2026-06-25T12:28:11.044-04:00

Home » Main Dishes » One-Pot Swedish Meatballs

Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe. Make it into a 30-minute meal by prepping the meatballs ahead of time!

Author: Mandy Rivers | Published: 6/25/26

Oh, I can't wait until you make this one! You are going to love how simple and easy it and you're really going to love that it all cooks in one pot. You won't even need a strainer for the noodles!

I came across a recipe on the Betty Crocker website for something very similar. The idea really appealed to me so I took a look! The noodle/sauce part of their recipe seemed a little puny and the reviews confirmed it. But I still wanted to make it so I figured out a better way!

Because theirs didn't really make a sauce (just noodles cooked in chicken broth with some half & half poured in), commenters said they were able to make it thicker by adding a cornstarch slurry. I knew we could do better!

WHY THIS RECIPE WORKS

The noodles cook in beef broth in the same pot the meatballs are cooked in so they will have loads of flavor.
The pan drippings will work with the starch from the noodles to make the sauce extra velvety and smooth (because pasta water + fat = magic).
Instead of using cornstarch or flour to thicken the sauce, this recipe uses a brown gravy packet which is easier and adds flavor.
Adding 1/2 cup of sour cream at the end will make the sauce creamy and more like traditional Swedish Meatball gravy.

WHY I'M EXCITED ABOUT THESE MEATBALLS

These are the real deal! I don't typically use panko and milk (or nutmeg) in my meatballs but these ingredients are key in getting the texture and flavor of authentic Swedish meatballs.
I like to double the meatball recipe and freeze half for the next time I make this one-pot wonder!
You can make this a 30-minute meal by mixing and rolling the meatballs ahead of time (the night before or in the morning).
You can make this a 20-minute meal by fully preparing the meatballs ahead of time. Refrigerate after they're cooked. Bring to room temperature while making the noodles and add 2 tablespoons of butter to the broth when cooking the noodles (because you won't have the pan drippings).
If you freeze a batch, just thaw then follow the instructions in the note above.

5 FAQ ON ONE-POT SWEDISH MEATBALLS

1. Can I use prepared frozen meatballs. Yes. They won't be as good as these homemade meatballs, but technically yes. Here's how: Thaw the meatballs (in the fridge overnight would be best) and add 4 tablespoons of butter to the broth when cooking the noodles.

2. Can I use beef bullion instead of broth. Absolutely! It's a little saltier than broth so don't add any salt without tasting the sauce first.

3. Can I use ground pork? Yes! You can also use a combo of beef and pork (which is traditional to authentic Swedish meatballs). I've made this with a 50/50 combo and loved it! The meatballs were super tender.

4. I don't have panko, can I use something else? You can use traditional dried breadcrumbs but start with 1/2 cup and only 2 tablespoons of milk, then add more of either if needed.

5. Which pot should I use? You need something wide enough that the meatballs can cook in one layer with a little wiggle room and deep enough to cook the noodles. You don't want your giant soup pot but you need something bigger than a saucepan.

MORE EASY ONE-POT MEALS

Spanish Rice with Ham - A homemade 30-minute, $10 meal for six made with perfectly seasoned Spanish rice cooked with ham steak that's easy to prepare and so delicious!

Taco Rice with Queso - (the kids' favorite!) A one-pan skillet dinner made with ground beef, taco seasoning and Mexican style rice drenched in an easy queso sauce.

Salisbury Steak & Potato Skillet Dinner - A one-pan recipe with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes.

Mediterranean Chickpeas & Rice (one of my all-time favorites!) - A hearty rice recipe with chickpeas flavored with bacon, tomatoes, onion and garlic.

Chicken & Mushroom Rice - A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan.

Southern Fried Potatoes & Sausage (a huge reader favorite!) - A budget-friendly skillet meal with smoked sausage, onions and southern-style fried potatoes.

Recipe for One-Pot Swedish Meatballs

One-Pot Swedish Meatballs with Noodles

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe.

Ingredients

Swedish Meatballs

1 lb ground beef
1/2 small onion, minced
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1 teaspoon worcestershire sauce
1 cup plain panko breadcrumbs
1/4 cup milk

Sauce & Noodles

4 cups beef broth
6 cups egg noodles
1 packet brown gravy mix
1/2 cup cold water
1/2 teaspoon pepper
1/2 cup sour cream

Instructions

Meatballs

Combine all ingredients then mix until well combined. Roll into 14-15 meatballs.
Heat 1-2 tablespoons neutral oil in a 5-quart pot over medium heat then add meatballs in a single layer. Let the meatballs brown 1-2 minutes (until they can be moved without resistance) then rotate and continue to brown on other sides.
Once nicely browned, remove meatballs to a plate to add back later.

Sauce & Noodles

Add beef broth to the pot with the drippings from the meatballs then bring to a boil over high heat. Use a wooden spoon to scrape up the browned bits in the pan. 4 c. broth
Add noodles and pepper, return to a boil then cook noodles 5 minutes (or 3 minutes less than package instructions). 6 c. noodles, 1/2 tsp pepper
Add meatballs to the parboiled noodles.
Combine brown gravy mix and cold water in a cup, stir well then pour into pot with noodles. Bring to a boil then continue cooking 3 minutes. Remove from heat. 1 gravy packet, 1.2 c. water
Stir in sour cream until well incorporated then let rest, uncovered, 10 minutes so sauce can thicken. 1/2 c. sour cream
Serve with fresh chopped chives or parsley if desired.

Notes

If your nutmeg isn't fresh (the fragrance will be faint), use 1/4 teaspoon.
Add 1/8 teaspoon of allspice to the meatballs for a more traditional Swedish meatball flavor. Allspice tastes like a combo of cloves, cinnamon and nutmeg so you might consider adding a pinch of cinnamon and/or cloves if you'd like.
I use McCormick's 0.87-oz packet brown gravy.
See FAQ and other helpful info in the article above the recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/06/one-pot-swedish-meatballs-with-noodles.html

Images and text © South Your Mouth LLC 2026

One-Pot Swedish Meatballs with Noodles, swedish meatballs, egg noodles, pasta, noodles, one-pan, one-pot, sauce, gravy, best, how to, recipe, easy

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Crock Pot Pork Roast with Gravy

2026-06-23T12:45:06.456-04:00

Home » Crock Pot » Crock Pot Pork Roast with Gravy

Slow-cooked seasoned pork shoulder roast or Boston butt with homemade gravy made with the rendered stock and drippings and no canned soups or cornstarch.

Author: Mandy Rivers | Published: 6/23/26

When I need to feed a full table and really want to put on the dog, this is my go-to recipe! This is the absolute easiest, 100% homemade meal you will ever make. And it will be one of the most delicious too!

The perfectly seasoned pork roast (shoulder or butt) will slow-cook in the crock pot all day, then all of the rendered stock and drippings will be used to make the best pork gravy you've ever tasted!

And all of it will be homemade without any condensed canned soups, packets of gravy or any other artificial ingredients!

DIFFERENT WAYS TO SERVE IT

Place all the meat in a pan then cover with ALL of the gravy.
Place all the meat in a pan then cover with half of the gravy, reserving the other half to serve over mashed potatoes, noodles or rice (this is usually what I do).
Chop half the meat with BBQ sauce for pulled pork then serve the other half with gravy.
Make open-faced sandwiches with the pork and gravy (diced onions on top is great!).

THE RECIPE AT A GLANCE

The full, printable recipe card is below but here are the basics of making this meal:

Season the pork roast then cook in the crock pot.
Turn off the heat and let it rest.
Pour off the juices then separate the drippings for gravy (it's easy, see photo below).
Make a roux by cooking the rendered fat with flour.
Whisk in reserved stock to make the gravy.
Remove the bone (if applicable) and fatty bits from the pork roast.
Serve pork with gravy!

HOW TO RENDER THE DRIPPINGS FOR GRAVY

Photo above. Don't let this intimidate you - there's nothing to it!

Pour the rendered pan juices into a large measuring pitcher then let things settle a few minutes so the fat and liquid separate.
Using a ladle and a steady hand, skim off the fat by lowering the ladle into the pitcher.
Add the fat to a separate, smaller measuring pitcher.
You're ready to cook with the separated drippings!

A FEW TIPS THAT MIGHT BE HELPFUL

Use a 5-6 pound boneless, or 8-9 pound bone-in shoulder or butt for this recipe.
If your meat doesn't produce quite enough liquid pan drippings to make the gravy, add prepared chicken or beef broth to make 4 cups.
If your meat doesn't produce enough rendered fat to make the gravy, simply supplement with butter.
The longer you cook the gravy (and the longer it sits), the thicker it will get. Once you have reached the desired thickness, cover and remove from heat then stir occasionally until ready to serve.
If the gravy thickens too much before serving, simply cook over medium heat then whisk in water to thin it.

5 FAQ ON CROCK POT PORK ROAST & GRAVY

How does this work without adding water or broth to the crock pot? A large cut of well-marbled meat like a pork roast will yield plenty of stock as it cooks in a crock pot. If we add water, it will boil instead of slow-cook which will make the meat tough.
Can I use this recipe for a pork loin? No, loins and other lean cuts will not produce enough pan drippings and will also be dry if cooked this long.
What other meat can I use with this same recipe? Roasting hens and small turkeys (any turkey small enough to fit in the crock pot) are amazing with this recipe! You can also use this a large beef chuck roast or two smaller ones stacked on top of each other.
Can I use my favorite dry rub to season the meat? Yes, but ONLY IF there is no sugar in it (the gravy will taste like whatever the meat is seasoned with).
Can I use this same method to make turkey gravy? HECK YES! This is exactly how I make turkey gravy and it is out-of-this-world delicious!

WHAT TO SERVE WITH CROCK POT PORK ROAST & GRAVY

This is amazing served over mashed potatoes, noodles or rice AND it makes great open-faced sandwiches. In addition, make some of these side dishes!

Lipton Onion Roasted Sweet Potatoes - A 30-minute recipe for savory oven roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices!

Southern Cooked Cabbage - A simple recipe for fried cabbage cooked the Southern way by sautéing in bacon grease then slowly cooking until tender.

Brussels Sprouts with Bacon - A simple recipe for fresh Brussels Sprouts sauteed with smokey bacon that is easy to prepare and cooks perfectly every time plus how to avoid bitter sprouts!

The BEST Creamy Macaroni Salad - A surprisingly flavorful recipe for creamy macaroni salad with a ton of flavor and one step that makes all the difference!

Zucchini Pie - A savory pie or tart recipe made with zucchini, mozzarella cheese and Italian herbs baked in a crescent roll crust.

Southern-Style Coleslaw - A tried-and-true family coleslaw recipe that’s slightly sweet with just the right amount of twang. It’s very similar to KFC's and comes out perfect every time!

Recipe for Crock Pot Pork Roast with Gravy

Crock Pot Pork Roast & Gravy

Yield: 10 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 6 HourInactive time: 2 HourTotal time: 8 H & 10 M

Slow-cooked seasoned pork shoulder roast or Boston butt with homemade gravy made with the rendered stock and drippings and no canned soups or cornstarch.

Ingredients

Crock Pot Pork Roast

1 large pork shoulder or butt roast
2 teaspoons salt
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Pork Gravy

4 cups rendered pork stock
1/2 cup rendered pork fat
1/2 cup all-purpose flour (see note)
Salt & pepper to taste

Instructions

Crock Pot Pork Roast

Combine seasonings then rub over all sides of pork roast. Place the roast, fat side down (if applicable) into a large crock pot.
Cook per one of the time/temp methods below:
HIGH - cook for 5-6 hours
LOW - cook for 9-10 hours
COMBO (preferred): cook on High 4 hours then Low 3-4 additional hours.
Turn off heat then allow the roast to rest in the cooker, covered, for 2 hours.
Remove meat to a pan then cover with aluminum foil while the gravy is made.
Remove bone (if applicable) and all fatty bits, placing sections of cooked pork on a cutting board or pan (depending on how you want to serve it - use a pan if topping with some of the gravy).

Pork Gravy

Once the meat is removed from the crock, pour all rendered juices through a strainer into a 4-cup measuring pitcher. If you have more than will fit in the pitcher, simply pour into another vessel.
Allow the juices to sit still at room temperature for several minutes until the fat and liquid separate.
Using a ladle and a still hand, ladle off the rendered fat into a separate measuring pitcher (see pictures above recipe card). You should get about 1/2 cup fat with 4 cups stock remaining. If not, supplement fat with butter and stock with chicken or beef broth to reach those amounts.
Add rendered pork fat and flour to a skillet then whisk until smooth over medium-high heat. Continue whisking and cooking approximately 5 minutes or until light golden brown.
Turn off heat and allow roux to cool 2-3 minutes. It is insanely hot at this point so we don't want to add liquid yet.
Turn heat on to medium then slowly add stock to the skillet, whisking constantly until smooth. Continue cooking until thickened per your preference.
Set heat to low and cover skillet until ready to use.

Notes

FLOUR NOTE: If using a dry measuring cup (scoop), use 1/3 cup flour. Liquid and dry measuring cups are slightly different and you want equal parts oil and flour (aim for something a little looser than ketchup when making any roux)
Use an 8-9 pound bone-in roast or 5-6 pound boneless. You can use something smaller but reduce the cooking times. You may not have as many drippings - if not, supplement with butter and broth to make the gravy.
There is a TON of information (tips, serving suggestions, FAQ, etc.) in the article above (too much to write here) so be sure to have a look!

Author: Mandy Rivers

https://www.southyourmouth.com/2026/06/crock-pot-pork-roast-gravy.html

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dinner

american

Keep up with my latest shenanigans by following South Your Mouth!

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