Swedish Meatball Pasta
User Reviews
4.6
Swedish Meatball Pasta
Description
The Swedish Meatball Pasta recipe features seasoned ground beef meatballs spiced with nutmeg and allspice, providing a subtle warmth and depth. After forming and browning the meatballs, they are set aside while a rich sauce is prepared in the same pot. The sauce combines chicken broth, heavy cream, Worcestershire sauce, and Dijon mustard, yielding a creamy and tangy base. Dry pasta is added directly to the sauce and simmered until tender, absorbing the flavors as it cooks. The meatballs and Parmesan cheese are then stirred in, melting slightly into the sauce and uniting the components.
The texture balances tender meatballs with creamy pasta, with the fresh parsley adding a bright herbal note. The method ensures a convenient and flavorful one-pot dish that integrates all elements smoothly.
This dish works well served on its own as a complete meal, offering a mix of savory meat and rich creamy pasta. Leftovers can be reheated gently and keep for several days in the refrigerator, making it practical for meal planning or quick lunches.
The recipe notes emphasize proper reheating techniques to preserve the texture of both meatballs and pasta, and freezing is possible though the pasta texture may soften after thawing.
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 black 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 black 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the microwave in short intervals, stirring between, or warm gently on the stovetop using a non-stick skillet, adding extra broth if needed to maintain moisture.
- Freezing is possible but may soften the pasta; allow the dish to cool to room temperature before freezing and thaw overnight in the fridge before reheating carefully to avoid breaking the noodles.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
