If you have a soft spot for comfort food that’s both hearty and delicious, you are going to absolutely adore this Swedish Meatball Pasta Recipe. It combines the tender, perfectly seasoned meatballs from classic Swedish cuisine with creamy pasta that soaks up every bit of the luscious sauce. This dish brings warmth and satisfaction to the table without requiring hours of prep or complicated techniques, making it an ideal weeknight dinner or a crowd-pleaser for friends and family gatherings.
Ingredients You’ll Need
The beauty of this Swedish Meatball Pasta Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in building layers of flavor, texture, and visual appeal—from the fragrant spices in the meatballs to the creamy sauce and fresh herbs that finish the dish.
- ½ cup breadcrumbs (Panko preferred): Adds lightness and helps keep the meatballs tender while giving a subtle crunch.
- 1 medium onion (grated or minced): Provides aromatic sweetness that blends beautifully into the meat.
- ¼ cup milk: Keeps the meatballs moist and tender for that perfect bite.
- 1 pound ground beef: The star protein that delivers hearty flavor and satisfying texture.
- 1 egg: Acts as a binder to hold the meatballs together during cooking.
- ¼ teaspoon nutmeg: Adds a warm, subtle spice typical of Swedish cuisine.
- ¼ teaspoon allspice: Enhances the complex spice profile in the meatballs.
- 1 teaspoon salt (or to taste): Elevates all the flavors in the dish.
- ½ teaspoon pepper (or to taste): Adds a mild heat and depth.
- 2 tablespoons olive oil: For searing the meatballs to golden-brown perfection.
- 4 cups low sodium chicken broth: Forms the base of our creamy sauce, adding savory depth without overpowering.
- 1 cup heavy cream: Makes the sauce velvety and rich.
- 1 tablespoon Worcestershire sauce: Infuses a subtle tang and umami boost.
- 2 teaspoons Dijon mustard: Adds a gentle piquancy that balances the creaminess.
- ½ teaspoon salt: For seasoning the sauce.
- ¼ teaspoon pepper: Adds just enough warmth.
- 3 cups dry pasta (approximately 8 oz): The hearty base that carries the sauce and meatballs.
- ½ cup Parmesan cheese: Stirred in for a salty, nutty finish that enhances the whole dish.
- 2 tablespoons fresh parsley (chopped): Adds a burst of color and fresh herbaceous flavor.
How to Make Swedish Meatball Pasta Recipe
Step 1: Form the Meatballs
Start by combining the breadcrumbs, grated onion, milk, ground beef, egg, nutmeg, allspice, salt, and pepper in a large mixing bowl. Use your hands to mix everything together gently but thoroughly. To make evenly sized meatballs, scoop about 2 tablespoons of the mixture for each one. Using a small scoop really helps keep them uniform, which means they’ll cook evenly in the next step.
Step 2: Sear the Meatballs
Heat the olive oil in a large braiser or Dutch oven over medium-high heat. Once hot, add the meatballs in batches to avoid overcrowding, letting them brown nicely on all sides without stirring too frequently. This process locks in flavor and texture. When golden and crisp on the outside, transfer the meatballs to a paper towel-lined plate to drain any excess oil.
Step 3: Mix the Sauce
Using the same pan with all those flavorful browned bits left behind, add the chicken broth, heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir everything well to combine and bring the mixture to a gentle bubble. This will be the creamy, savory sauce that makes this dish so comforting.
Step 4: Cook the Noodles and Finish
Add the dry pasta directly into the simmering sauce and reduce the heat to maintain a gentle simmer. Stir frequently so the noodles cook evenly and absorb the rich flavors of the sauce, which should take approximately 10 to 12 minutes depending on your pasta type. Once the noodles are tender, stir in the Parmesan cheese and gently fold the browned meatballs back into the pot. Adjust seasoning with extra salt or pepper as needed. Finally, sprinkle fresh chopped parsley on top for a beautiful and fresh finish.
How to Serve Swedish Meatball Pasta Recipe
Garnishes
A sprinkle of fresh parsley adds a pop of color and fresh flavor, making each bite bright and inviting. For an extra touch, a grating of Parmesan or a few twists of freshly ground black pepper can elevate the dish even more. These simple garnishes show off the dish’s warmth while appealing to the eye and palate.
Side Dishes
This creamy meatball pasta is perfectly complemented by light, crisp sides like a green salad dressed with lemon vinaigrette or roasted seasonal vegetables. Steamed broccoli or a medley of sautéed green beans with garlic work great to add a fresh contrast so the meal never feels too heavy. A warm, crusty bread is also wonderful for soaking up any leftover sauce.
Creative Ways to Present
For a cozy dinner, serve this Swedish Meatball Pasta Recipe in deep, rustic bowls so all the creamy sauce stays perfectly pooled under the noodles and meatballs. If entertaining, individual cast iron skillets make a charming presentation and keep the dish warm throughout the meal. Pairing with a glass of crisp white wine or a light beer can also make the experience feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish Meatball Pasta Recipe keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making it an even more satisfying meal the next day. Just give it a good stir before reheating to redistribute the sauce evenly.
Freezing
If you want to save this dish for longer, it freezes quite well. Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently to avoid overcooking the pasta or drying out the meatballs.
Reheating
Reheat your leftovers on the stove over low heat with a splash of broth or cream to refresh the sauce’s creaminess. Stir occasionally until warmed through. You can also microwave individual portions, but avoid overheating which can make the pasta a bit mushy.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be swapped in to make a lighter version of the Swedish Meatball Pasta Recipe. Just keep in mind that these leaner meats might need a bit more moisture to stay tender, so slightly increasing the milk or adding a small amount of olive oil when mixing the meatballs can help.
What type of pasta works best in this recipe?
This recipe is versatile, so feel free to use your favorite pasta shape. Smaller shapes like penne, rotini, or shells work particularly well because they hold onto the creamy sauce and invite little pockets of flavor in each bite.
Can I make this recipe gluten-free?
Yes, by substituting gluten-free breadcrumbs and using gluten-free pasta, you can easily adapt this Swedish Meatball Pasta Recipe for a gluten-free diet without sacrificing any flavor or texture.
Is nutmeg essential in the meatballs?
Nutmeg is traditional in Swedish meatballs because it adds a warm, subtle depth of flavor. If you don’t have it on hand, you can omit it, but including it gives the dish an authentic and cozy taste that’s hard to replicate otherwise.
Can I prepare the meatballs ahead of time?
Definitely! You can form the meatballs and keep them in the refrigerator for a few hours before cooking. You can even freeze uncooked meatballs in a single layer and then cook them straight from frozen, just add a few extra minutes to the cooking time. This flexibility makes the Swedish Meatball Pasta Recipe great for busy days.
Final Thoughts
This Swedish Meatball Pasta Recipe is a total winner for anyone looking to enjoy a comforting yet straightforward meal that dazzles every time. It strikes the perfect balance between rich, creamy sauce and flavorful meatballs, all tied together with pasta that soaks up every bit of goodness. Trust me, once you try this recipe, it will quickly become a beloved staple you turn to again and again. So go ahead and gather your ingredients—the perfect cozy dinner awaits!
Print
Swedish Meatball Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Description
This hearty Swedish Meatball Pasta combines tender, flavorful meatballs with a creamy, savory sauce and perfectly cooked pasta for a comforting, all-in-one meal that’s ready in just 30 minutes. The rich sauce features cream, chicken broth, Dijon mustard, and Worcestershire sauce, creating a delicious twist on classic Swedish meatballs served with noodles.
Ingredients
Meatballs
- ½ cup breadcrumbs (Panko preferred)
- 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)
Sauce and Pasta
- 2 tablespoons olive oil
- 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 oz)
- ½ cup Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Form the meatballs: In a mixing bowl, combine breadcrumbs, grated onion, milk, ground beef, egg, nutmeg, allspice, salt, and pepper. Mix thoroughly until all ingredients are well blended. Using about 2 tablespoons of mixture per meatball, shape the mixture into small, evenly sized meatballs. A small scoop can help ensure uniformity.
- 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 the pan. Brown them evenly on all sides until they develop a nice crust. Once browned, remove the meatballs from the pan and place them on a paper towel-lined plate to drain any excess oil.
- Mix the sauce: Using the same skillet, add chicken broth, heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir well to combine and bring the mixture to a gentle boil. Once boiling, add the dry pasta to the pot and reduce the heat to a simmer.
- Cook the noodles & finish: Stir frequently to prevent the pasta from sticking, and cook until the noodles are tender, approximately 10 to 12 minutes depending on the pasta used. Once cooked, stir in the Parmesan cheese and return the browned meatballs to the skillet. Adjust seasoning to taste, garnish with freshly chopped parsley, and serve immediately.
Notes
- Use Panko breadcrumbs for a lighter texture in meatballs.
- Grate the onion finely to blend well into the meat mixture.
- Cooking the pasta directly in the sauce saves time and enhances flavor.
- Adjust seasoning after combining everything to balance flavors.
- If preferred, swap ground beef for a mix of beef and pork for extra richness.
- Allow meatballs to brown well for maximum flavor through the Maillard reaction.
