If you’re craving a hearty, comforting meal that combines the rich flavors of traditional Swedish meatballs with the satisfying bite of pasta, then this Swedish Meatball Pasta Recipe is about to become your new favorite dinner. Picture tender, spiced meatballs swimming in a creamy, savory sauce, perfectly coating al dente elbow macaroni for a dish that’s as cozy as it is impressive. Whether you’re cooking for your family or hosting friends, this recipe brings warmth and joy to every bite in such a simple yet delicious way.
Ingredients You’ll Need
To create this Swedish Meatball Pasta Recipe, you’ll need a handful of straightforward ingredients that come together effortlessly to build layers of flavor, texture, and color. Each one plays an essential role, from tender meatballs to creamy sauce and perfectly cooked pasta.
- Ground beef and ground chicken: Combining these gives you a juicy, flavorful base with a wonderful texture balance.
- Panko breadcrumbs: Adds lightness to the meatballs, making them tender without being dense.
- Egg yolks: Help bind the meatball mixture while enriching its flavor.
- Green onions and fresh parsley: Brighten the dish with fresh, herbaceous notes.
- Ground allspice and nutmeg: Classic Swedish spices that bring a warm, aromatic depth.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all flavors.
- Elbow macaroni: The perfect pasta shape to hold onto the creamy sauce and meatballs.
- Olive oil and unsalted butter: Used for browning the meatballs and creating the base of the sauce.
- All-purpose flour: Helps thicken the sauce for that luscious, silky consistency.
- Beef stock: Adds richness and depth as the base of the sauce.
- Sour cream: Brings a velvety tang that complements the spices and meat beautifully.
How to Make Swedish Meatball Pasta Recipe
Step 1: Prepare the Meatball Mixture
Start by combining ground beef, ground chicken, Panko breadcrumbs, egg yolks, sliced green onions, chopped parsley, allspice, and nutmeg in a large bowl. Don’t forget to season this mixture generously with salt and pepper; this step is the foundation of your flavorful meatballs. Mixing everything thoroughly ensures every meatball will be bursting with perfectly balanced flavors.
Step 2: Shape the Meatballs
Shape the mixture into roughly 1 to 1¼-inch meatballs — about 24 in total. Making them uniform in size helps them cook evenly, and the smaller size is perfect for pairing with pasta, making each bite delightful.
Step 3: Brown the Meatballs
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the meatballs in batches, browning all sides for about 2 to 3 minutes each. Browning is essential because it locks in juices and develops the deep flavors you want. Then transfer the browned meatballs onto a paper towel-lined plate to drain excess oil.
Step 4: Cook the Pasta
In the same pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Perfectly cooked pasta is key—it should be tender but still have a slight bite, so it holds up well when tossed in the sauce. Drain the pasta and set it aside for later.
Step 5: Make the Sauce Base
Melt the butter in your Dutch oven over medium heat, then whisk in the flour. Cooking this mixture for about a minute allows the flour to brown slightly, which not only thickens the sauce but adds a subtle toasty note that enriches the flavor.
Step 6: Create the Creamy Sauce
Gradually whisk in the beef stock while stirring constantly to prevent lumps. Cook the sauce until it thickens slightly, about 3 to 5 minutes. This beefy, creamy base perfectly complements the spices in the meatballs and ties all the ingredients together.
Step 7: Simmer Meatballs in Sauce
Return the browned meatballs to the sauce, stirring occasionally as they cook through and the sauce thickens further for about 5 minutes. Letting the meatballs simmer in the sauce ensures every bite is juicy and infused with deliciousness.
Step 8: Combine Pasta and Sour Cream
Finally, stir in the cooked elbow macaroni and sour cream, warming everything together for another 2 to 3 minutes. The sour cream adds that classic tang and velvety texture that makes this Swedish Meatball Pasta Recipe truly special. Taste and adjust the seasoning with a little more salt and pepper if needed.
Step 9: Serve It Up!
Serve this soul-satisfying meal immediately, optionally garnishing with extra chopped parsley for a fresh pop of color and flavor.
How to Serve Swedish Meatball Pasta Recipe
Garnishes
A sprinkle of fresh parsley brightens the creamy sauce and adds a lovely green contrast. For an extra touch, a sprinkle of grated Parmesan or a few cracked black pepper flakes elevate the presentation and taste.
Side Dishes
This dish is wonderfully filling on its own but pairs beautifully with a crisp green salad dressed lightly with lemon and olive oil to cut through the richness. Roasted or steamed vegetables such as green beans or asparagus also balance the meal nicely without competing with the robust flavors.
Creative Ways to Present
You could serve the Swedish Meatball Pasta Recipe in individual shallow bowls for a cozy family-style feel or spoon it into mini cast iron skillets for a rustic, charming presentation when entertaining guests. Adding a side of crusty bread invites everyone to savor every last bit of the creamy sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully as it rests, making it a great next-day meal that just needs a quick reheat.
Freezing
This dish freezes well! Simply pack the cooled Swedish Meatball Pasta Recipe in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth can help loosen the sauce if it thickens too much. Alternatively, reheat in the microwave, stirring halfway through for even warming.
FAQs
Can I use only beef or only chicken for the meatballs?
Absolutely! Using just beef will give you a richer flavor, while chicken results in lighter meatballs. The combination in this recipe balances flavor and texture, but feel free to customize based on your preference or what you have on hand.
What can I substitute for Panko breadcrumbs?
If you don’t have Panko, regular breadcrumbs work fine. You could also use crushed crackers or oats for a slightly different texture, but Panko keeps the meatballs especially light and tender.
Is there a dairy-free alternative for sour cream?
Yes! You can substitute sour cream with coconut cream or a dairy-free yogurt alternative. Keep in mind this will slightly alter the flavor but still provide that creamy quality.
Can I make this recipe gluten-free?
Definitely. Use gluten-free breadcrumbs and substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Also, check that your beef stock is gluten-free.
How spicy is this Swedish Meatball Pasta Recipe?
This dish is not spicy in the traditional sense; the warmth comes from the allspice and nutmeg, which add an aromatic depth rather than heat. It’s perfect for those who enjoy flavorful but mild dishes.
Final Thoughts
This Swedish Meatball Pasta Recipe is one of those comforting meals that feels like a warm hug at the end of a long day. It’s approachable, packed with flavor, and oh so satisfying. I can’t wait for you to make it at home and enjoy every creamy, tender bite as much as I do. Trust me, once you try it, it will become a staple in your cooking rotation.
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Swedish Meatball Pasta Recipe
- Total Time: 40 minutes
- Yield: 6 to 6.5 servings 1x
Description
Swedish Meatball Pasta combines tender, flavorful meatballs made from ground beef and chicken with a creamy, savory sauce served over perfectly cooked elbow macaroni. This comforting dish features traditional Swedish spices like allspice and nutmeg, enriched with a smooth sour cream sauce, making it an ideal weeknight dinner for families craving a hearty, delicious meal.
Ingredients
Meatballs
- ¾ pound ground beef
- ¾ pound ground chicken
- ⅓ cup Panko breadcrumbs
- 2 large egg yolks
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley leaves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste (1 teaspoon salt, ½ teaspoon pepper for initial seasoning)
Pasta & Sauce
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups beef stock
- ⅓ cup sour cream
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, ground chicken, Panko breadcrumbs, egg yolks, thinly sliced green onions, chopped fresh parsley, ground allspice, and ground nutmeg. Season with 1 teaspoon of kosher salt and ½ teaspoon freshly ground black pepper. Mix thoroughly until all ingredients are well combined.
- Form meatballs: Shape the mixture into meatballs measuring about 1 to 1¼ inches in diameter, making approximately 24 meatballs.
- Brown the meatballs: Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat. Working in batches, add the meatballs and brown all sides for about 2 to 3 minutes. Transfer browned meatballs to a paper towel-lined plate and set aside.
- Cook the pasta: In the same pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set aside.
- Make the roux: Melt 3 tablespoons of unsalted butter in the Dutch oven over medium heat. Whisk in ¼ cup all-purpose flour and cook for about 1 minute until the mixture is lightly browned, ensuring to stir constantly to prevent burning.
- Add beef stock: Gradually whisk in 3 cups of beef stock, stirring constantly. Cook the sauce until it slightly thickens, about 3 to 5 minutes.
- Simmer meatballs in sauce: Return the browned meatballs to the sauce. Stir occasionally and cook until the meatballs are heated through and the sauce thickens further, about 5 minutes.
- Combine pasta and sour cream: Stir in the cooked elbow macaroni and ⅓ cup sour cream into the meatball sauce. Warm the mixture for another 2 to 3 minutes, then season with additional salt and freshly ground black pepper to taste.
- Serve: Serve the Swedish Meatball Pasta immediately, garnished with extra chopped fresh parsley if desired for added freshness and color.
Notes
- For best results, use fresh ground beef and chicken from a trusted source to ensure flavor and texture.
- Do not overcook the pasta; al dente texture will hold up better when combined with the sauce.
- If you prefer a thicker sauce, cook it a few minutes longer until the desired consistency is achieved.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a richer sauce, use full-fat sour cream; low-fat versions may result in a thinner sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
