Here’s a delicious and hearty Swedish Meatball Pasta recipe—a creamy, comforting dish that combines tender meatballs with pasta in a rich sauce.
Ingredients (Serves 4)
For the meatballs:
- 1 lb (450 g) ground beef or a mix of beef and pork
- ½ cup breadcrumbs
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp allspice (optional)
- ½ tsp nutmeg (optional)
For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups (480 ml) beef or vegetable broth
- 1 cup (240 ml) heavy cream or sour cream
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
For the pasta:
- 12 oz (340 g) pasta (egg noodles or penne work well)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta:
- Boil pasta according to package instructions. Drain and set aside.
- Make meatballs:
- In a bowl, combine all meatball ingredients.
- Roll into small balls, about 1 inch in diameter.
- Cook meatballs:
- Heat a skillet over medium heat with a little oil.
- Brown meatballs on all sides (they don’t need to be fully cooked—they’ll finish in the sauce). Remove and set aside.
- Make sauce:
- In the same skillet, melt butter and whisk in flour to make a roux.
- Slowly add broth while whisking to prevent lumps.
- Stir in cream and Worcestershire sauce. Simmer 5–7 minutes until thickened. Season with salt and pepper.
- Combine meatballs and sauce:
- Return meatballs to the skillet and simmer 10 minutes until cooked through and sauce is creamy.
- Serve:
- Toss cooked pasta with the meatball sauce or serve the meatballs on top.
- Garnish with chopped parsley.
✅ Tips:
- For extra flavor, add a splash of Dijon mustard or a pinch of smoked paprika to the sauce.
- You can freeze cooked meatballs (before adding sauce) for an easy meal later.
- Serve with steamed veggies or a side salad for a complete meal.
If you want, I can also give a one-pan Swedish Meatball Pasta version that cooks the meatballs and pasta in the same skillet to save time and cleanup.
Do you want me to do that?
