Swedish Meatball Pasta
User Reviews
4.6
123 reviews
Excellent
Swedish Meatball Pasta
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Swedish Meatball Pasta - This spin on a classic recipe gives you an entire meal-in-one made with pasta shells cooked down in a rich, creamy sauce, and loaded with flavorful meatballs. You'll need just one pot and 30 minutes to turn this dreamy, creamy dinner into a reality!
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Ingredients
For the meatballs
- ½ cup breadcrumbs I used Panko
- 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
For the pasta
- 2 tablespoon olive oil
- 4 cups chicken broth low sodium
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 2 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups pasta dry (about 8 oz)
- ½ cup Parmesan Cheese
- 2 tablespoon parsley freshly chopped
Instructions
- Form the meatballs: Add all the meatball ingredients to the bowl and mix well to combine. Use your hands to form small meatballs, using about 2 tbsp of the meat mixture per meatball. I find it easier to use a small scoop, this way all the meatballs will be the same size.
- Sear the meatballs: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Add the meatballs, cooking in batches if needed, and brown on all sides. Transfer the meatballs to a paper towel lined plate.
- Mix the sauce: To the same skillet add the chicken broth, cream, Worcestershire, mustard, salt, and pepper to the pot. Stir everything well. Bring the mixture to a bubble, add the pasta, then reduce the heat to a simmer.
- Cook the noodles & finish: Stir often, until the noodles are cooked through and tender. It should take 10 to 12 minutes depending on your noodles. Stir in the parmesan cheese and the meatballs. Taste for seasoning, garnish with fresh parsley, and serve.
Equipments used:
Notes
- Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. They'll reheat best in the microwave at 30 second intervals, stirring in between, until heated through. You can reheat on the stovetop if you prefer, but make sure to use a non-stick skillet over medium heat. Add a splash more broth if needed.
- While it's not ideal to freeze cooked pasta, you definitely can if you don't mind a softer texture once the pasta thaws back out. This dish will last 1-2 months frozen. Make sure everything has cooled down to room temperature before transferring to an airtight container.
- Let the pasta thaw slowly overnight in the fridge before reheating. Be very careful when reheating and stirring the pasta to avoid breaking them.
Nutrition Information
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Serving
1serving
Calories
642kcal
(32%)
Carbohydrates
55g
(18%)
Protein
32g
(64%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Cholesterol
137mg
(46%)
Sodium
959mg
(40%)
Potassium
638mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
811IU
(16%)
Vitamin C
4mg
(4%)
Calcium
193mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 642kcal | 32% |
| Carbohydrates | 55g | 18% |
| Protein | 32g | 64% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 137mg | 46% |
| Sodium | 959mg | 40% |
| Potassium | 638mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 811IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 193mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
123 reviews
Excellent
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