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
Scale
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.
