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
Scale
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
