Description
This Swedish Meatball Pasta recipe combines tender, seasoned meatballs with a creamy, flavorful sauce and perfectly cooked pasta for a comforting and satisfying dinner. Ready in just 30 minutes, it's a delicious twist on classic Swedish meatballs served over noodles.
Ingredients
Meatballs
- ½ cup breadcrumbs (Panko recommended)
- 1 medium onion (grated or minced)
- ¼ cup milk
- 1 pound ground beef
- 1 egg
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 tablespoons olive oil
Sauce and Pasta
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups dry pasta (about 8 ounces)
- ½ cup Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Form the meatballs: In a large bowl, combine the breadcrumbs, grated onion, milk, ground beef, egg, nutmeg, allspice, salt, and pepper. Mix thoroughly with your hands until evenly incorporated. Use a small scoop or spoon about 2 tablespoons of mixture to shape uniform meatballs.
- Sear the meatballs: Heat olive oil in a large braiser or Dutch oven over medium-high heat. Add the meatballs in batches to avoid overcrowding and brown them on all sides, ensuring a nice crust forms. Once browned, remove meatballs and place on a paper towel-lined plate to drain excess oil.
- Mix the sauce: Using the same pot, pour in chicken broth, heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir well to combine and bring the mixture to a gentle bubble over medium heat.
- Cook the noodles & finish: Add the dry pasta directly into the simmering sauce. Reduce heat to low and stir frequently, cooking the noodles until tender, about 10 to 12 minutes, depending on pasta type. Once noodles are cooked, stir in Parmesan cheese and return the meatballs to the pot. Adjust seasoning if needed. Garnish with freshly chopped parsley and serve hot.
Notes
- Using Panko breadcrumbs adds a lighter texture to the meatballs.
- Grating the onion into the meat mixture helps it blend seamlessly without large chunks.
- Cooking the pasta directly in the sauce saves time and adds extra flavor.
- You can substitute ground beef with a mix of beef and pork for a richer flavor.
- For a lower fat version, use half-and-half instead of heavy cream.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish