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
Scale
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.
