Scandinavian-Style Creamy Meatball One Pot Pasta

In a skillet over medium heat, warm up 1 tablespoon of the olive oil. Saute the chopped onion until it starts to become translucent, then add the minced garlic and continue to saute until the garlic is fragrant. This should take around 2-3 minutes.

In a large mixing bowl, combine the cooked onion and garlic with ground beef, breadcrumbs, 1 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Gently mix these ingredients until they're well incorporated.

Form this mixture into approximately 20 meatballs and set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Brown the meatballs on all sides, but they do not need to be fully cooked through at this point. Once browned, remove the meatballs and set them aside.

Using the same skillet, add the beef broth, scraping the bottom of the pan to deglaze it and lift the flavorful bits. Stir in heavy cream, Worcestershire sauce, and the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

Bring this mixture to a simmer, then add the egg noodles. Let the noodles cook in the simmering liquid for about 8-10 minutes, or until they are tender. Stir occasionally to prevent sticking.

Add the meatballs back into the skillet, stirring gently to coat them with the sauce. Simmer for another 5 minutes until the meatballs are fully cooked.

Remove the skillet from the heat, sprinkle in the grated parmesan cheese, and gently stir until the cheese is melted and incorporated into the sauce. Garnish the pasta with the chopped fresh parsley before serving.