Swedish Meatball Pasta
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
Swedish Meatball Pasta
Description
Swedish Meatball Pasta features ground beef and pork meatballs seasoned with allspice and nutmeg for a warm, mildly spiced flavor. The meat is combined with panko, egg yolks, green onions, and parsley, which contribute moisture and texture. After browning the meatballs in olive oil, they are simmered in a gravy made by whisking butter and flour to form a roux and gradually adding beef stock until thickened. The elbow macaroni is cooked separately and then combined with the meatballs and sour cream to create a creamy, cohesive dish. The sour cream adds tang and richness, balancing the savory meatballs and gravy. This pasta yields tender, flavorful meatballs coated in a velvety sauce that clings well to the noodles.
The dish serves well as a filling main course, good for family meals where a comforting, creamy pasta is appreciated. It can be plated as is or served with a simple green salad for contrast. The use of traditional Swedish spices like allspice and nutmeg inside the meatballs highlights the classic meatball flavor profile while the combination with pasta and creamy sauce adjusts it to a casual, hearty pasta dish rather than a standalone meatball entree.
Ingredients
- ¾ pound ground beef
- ¾ pound ground pork
- ⅓ cup panko
- 2 egg large yolks
- 2 green onions thinly sliced
- 2 tablespoons parsley chopped fresh leaves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 3 tablespoons butter unsalted
- ¼ cup all-purpose flour
- 3 cups beef stock
- ⅓ cup sour cream
Instructions
- In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- In a large stockpot or Dutch oven of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in the Dutch oven. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes.
- Stir in pasta and sour cream until heated through, about 2-3 minutes; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
4.9
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