If you have ever dreamed of combining the rich comfort of Swedish meatballs with the satisfying heartiness of pasta, then this Swedish Meatball Pasta Recipe is your new best friend in the kitchen. Creamy, savory, and bursting with flavor, every bite feels like a warm hug, perfectly balancing tender meatballs with a luscious, velvety sauce nestled around your favorite noodles. Whether you’re craving a cozy weeknight dinner or a dish that will impress your friends, this recipe makes it easy to enjoy a classic comfort food in a whole new way.
Ingredients You’ll Need
The magic of this Swedish Meatball Pasta Recipe lies in its simple yet essential ingredients. Each element plays a crucial role in building layers of texture, taste, and that inviting golden cream sauce that ties everything together.
- 12 oz pasta (egg noodles or fettuccine): These noodles carry the sauce beautifully and add a comforting chew.
- 1 lb ground beef: Provides hearty flavor and a juicy base for the meatballs.
- 1/2 lb ground pork: Adds extra moisture and richness to the meatballs.
- 1/3 cup breadcrumbs: Helps bind the meatballs while keeping them tender.
- 1/4 cup finely chopped onion: Infuses subtle sweetness and depth right into the meatballs.
- 1 egg: Acts as a natural binder to hold the meatballs together perfectly.
- 1/4 cup milk: Moisturizes the breadcrumbs, ensuring the meatballs stay soft.
- 1/2 teaspoon garlic powder: Boosts savory warmth and aroma.
- 1/2 teaspoon salt: Enhances all the natural flavors of the ingredients.
- 1/2 teaspoon black pepper: Adds a mild, spicy kick for balance.
- 2 tablespoons olive oil: For browning the meatballs to golden perfection.
- 3 tablespoons butter: Builds a rich, silky base for the creamy sauce.
- 3 tablespoons all-purpose flour: Thickens the sauce with a smooth texture.
- 2 cups beef broth: Provides a savory backbone for the sauce.
- 1 cup heavy cream: Delivers luxurious creaminess and smoothness.
- 1 tablespoon Worcestershire sauce: Adds a tangy, umami punch.
- 1 teaspoon Dijon mustard: Brings a subtle tang that brightens the sauce.
- Chopped parsley (for garnish): Injects fresh color and a hint of herbal brightness.
How to Make Swedish Meatball Pasta Recipe
Step 1: Cook the Pasta
Begin by cooking your pasta according to the package instructions until it’s perfectly al dente. This means the noodles will have a slight bite to them, which balances wonderfully with the creamy sauce without becoming mushy. Once cooked, drain the pasta and set it aside while you focus on the meatballs.
Step 2: Prepare the Meatball Mixture
In a large bowl, combine the ground beef, ground pork, breadcrumbs, finely chopped onion, egg, milk, garlic powder, salt, and black pepper. Mix everything together just until combined to avoid tough meatballs. Then, form the mixture into small meatballs about one inch in size—these perfectly proportioned bites will cook evenly and soak up all the lovely sauce.
Step 3: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Cook the meatballs in batches, giving them space so they brown nicely all around. This step takes about 6 to 8 minutes total. Once golden and cooked through, remove the meatballs from the pan and set them aside—don’t skip this browning stage, as it adds incredible flavor.
Step 4: Make the Creamy Sauce
In the same skillet, melt the butter to capture all those savory bits left behind by the meatballs. Whisk in the flour and cook for 1 to 2 minutes, creating a roux that thickens up your sauce perfectly. Slowly pour in the beef broth while whisking constantly to avoid lumps. Next, stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Let the sauce simmer gently for 5 to 7 minutes until it thickens into a luscious, smooth coating.
Step 5: Combine and Finish
Return the meatballs to the skillet and simmer them in the sauce for another 2 to 3 minutes to soak up every bit of flavor. Toss the cooked pasta directly into the sauce and stir to coat the noodles evenly in that divine creaminess. Your Swedish Meatball Pasta Recipe is now ready to bring joy to any dinner table!
How to Serve Swedish Meatball Pasta Recipe
Garnishes
Chopped fresh parsley sprinkled over the dish adds a fresh, herbal brightness and a pop of inviting green color. You can also add a light dusting of grated Parmesan cheese for extra richness and a subtle salty finish, making the dish feel even more indulgent.
Side Dishes
This hearty pasta pairs wonderfully with a crisp garden salad dressed in a tangy vinaigrette, which cuts through the richness perfectly. Roasted or steamed vegetables like green beans or asparagus also provide a satisfying crunch and balance the creaminess on the plate.
Creative Ways to Present
For a fun twist, serve the Swedish Meatball Pasta Recipe in individual shallow bowls topped with a small sprig of parsley or even a drizzle of truffle oil for an elegant flair. You can also layer the pasta and meatballs in a casserole dish, sprinkle a little cheese on top, and broil it briefly for a golden crust.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish Meatball Pasta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making your next meal nearly as delightful as the first.
Freezing
You can freeze the meatballs before combining them with the sauce and pasta. Shape the meatballs and place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. For freezing a complete dish, cool the Swedish Meatball Pasta fully, then freeze in an airtight container—but note the texture of the pasta might become softer after freezing.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much. Alternatively, microwaving in short bursts while stirring keeps the dish creamy and delicious without drying it out.
FAQs
Can I use ground turkey instead of beef and pork?
Absolutely! Ground turkey or chicken can be used for a lighter take on this Swedish Meatball Pasta Recipe. Just be mindful that these lean meats might need a bit more moisture, so you could add an extra tablespoon of milk or olive oil to keep meatballs tender.
What type of pasta works best?
Egg noodles or fettuccine are ideal because their broad shape catches the creamy sauce beautifully. However, any pasta you love works well; just adjust cooking times to ensure it stays al dente.
Is there a way to make this dish dairy-free?
You can substitute the heavy cream with coconut cream or a dairy-free alternative and use a plant-based butter substitute. Keep in mind this will slightly alter the flavor but still yield a wonderfully creamy sauce.
How do I prevent the sauce from becoming too thick?
If your sauce becomes too thick while simmering or reheating, simply add a little more beef broth or cream to loosen it up while stirring continuously until it reaches your desired consistency.
Can I prepare this Swedish Meatball Pasta Recipe ahead of time for a party?
Definitely! You can make the meatballs up to 24 hours in advance and refrigerate them separately. The sauce and pasta can be prepped just before serving, and then everything combined and reheated for a fresh, homemade feel at your gathering.
Final Thoughts
This Swedish Meatball Pasta Recipe is a go-to for anyone who craves a warm, comforting meal that doesn’t skimp on flavor or creaminess. It’s straightforward to prepare yet feels wonderfully special—perfect for weeknights or impressing your guests. Give it a try, and you’ll soon understand why this dish quickly becomes a favorite in any home kitchen.
Print
Swedish Meatball Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish-American
Description
This creamy Swedish Meatball Pasta combines tender homemade meatballs with a rich, velvety sauce served over perfectly cooked egg noodles or fettuccine. A comforting and flavorful dish that merges classic Swedish flavors with a hearty pasta base, ideal for an easy weeknight dinner or a satisfying family meal.
Ingredients
Meatballs
- 12 oz pasta (egg noodles or fettuccine)
- 1 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
Garnish
- Chopped parsley (for garnish)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain well and set aside while preparing the meatballs and sauce.
- Prepare Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, chopped onion, egg, milk, garlic powder, salt, and black pepper. Mix thoroughly until evenly combined. Form the mixture into small, approximately 1-inch diameter meatballs.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 6 to 8 minutes total. Remove meatballs from skillet and set aside.
- Make Roux and Sauce: In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to create a roux. Gradually add beef broth while whisking constantly to prevent lumps. Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer gently for 5 to 7 minutes until the sauce thickens slightly.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet. Let them simmer in the sauce for an additional 2 to 3 minutes to meld flavors and heat through.
- Toss Pasta and Serve: Add the cooked pasta to the skillet, tossing well to coat the noodles evenly with the sauce and meatballs. Garnish the dish with freshly chopped parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- You can use ground turkey or chicken instead of beef and pork for a leaner option.
- Meatballs can be made ahead of time and frozen for quick preparation on busy days.
