Save Pin
This Swedish meatball pasta transforms a beloved classic into a complete meal-in-one featuring tender pasta shells simmered in a rich, creamy sauce alongside savory meatballs. The entire dish comes together in just one pot and 30 minutes for a weeknight dinner that feels special without the fuss.
I first made this dish during a particularly hectic week when I needed something filling that wouldn't keep me in the kitchen all evening. My family immediately declared it their new favorite pasta dish and now specifically request my Swedish meatball pasta whenever comfort food is in order.
Ingredients
- Ground beef: creates juicy flavorful meatballs that hold their shape beautifully while cooking
- Breadcrumbs: provide the perfect texture and help bind the meatballs together
- Nutmeg and allspice: deliver that authentic Swedish meatball flavor profile
- Heavy cream: creates the signature rich velvety sauce that coats every bite
- Dijon mustard: adds subtle tanginess that balances the creamy elements
- Worcestershire sauce: brings depth and umami to the entire dish
- Parmesan cheese: melts into the sauce creating an irresistible finish
- Fresh parsley: brightens the finished dish with color and fresh flavor
Step-by-Step Instructions
- Form the Meatballs:
- Combine all meatball ingredients in a bowl and mix thoroughly with your hands until well incorporated. Use approximately 2 tablespoons of mixture per meatball and roll between your palms to create uniform balls. For perfectly sized meatballs every time use a small cookie scoop which ensures even cooking.
- Sear the Meatballs:
- Heat olive oil in a large dutch oven or braiser over medium high heat. Add meatballs with enough space between them to ensure proper browning working in batches if necessary. Cook until deeply browned on all sides about 2 minutes per side. They dont need to be fully cooked through at this point just well seared. Transfer to a paper towel lined plate.
- Mix the Sauce:
- In the same pot without cleaning it add chicken broth cream Worcestershire sauce dijon mustard salt and pepper. The browned bits from the meatballs will incorporate into your sauce creating incredible flavor. Whisk everything together until well combined then bring to a gentle bubble.
- Cook the Noodles and Finish:
- Add dry pasta directly to the simmering sauce and reduce heat to maintain a gentle simmer. Stir frequently to prevent sticking cooking for 10 to 12 minutes until pasta is tender and has absorbed much of the liquid. Return meatballs to the pot and fold in parmesan cheese until melted and incorporated. Taste and adjust seasoning if needed then sprinkle with fresh parsley before serving.
Save Pin
The allspice and nutmeg in the meatballs might seem like small amounts but they make all the difference in creating that authentic Swedish flavor. I once accidentally doubled the nutmeg and while still delicious it definitely overwhelmed the other flavors so measure carefully.
Perfect Meatball Texture
The secret to tender meatballs lies in how you handle the meat mixture. Mix just until ingredients are combined overworking will create tough dense meatballs. The addition of milk soaked breadcrumbs creates a pillowy texture that makes these meatballs irresistible. For even more flavor try toasting your breadcrumbs in a dry skillet before adding them to the mixture.
Sauce Variations
While the classic creamy sauce is traditional this dish works wonderfully with some creative twists. For a lighter version substitute half the heavy cream with additional chicken broth. Add a handful of frozen peas in the last few minutes of cooking for color and nutrition. For a more complex flavor profile stir in 1 tablespoon of lingonberry jam or cranberry sauce at the end which provides a traditional Swedish sweet tart contrast to the rich sauce.
Make Ahead Tips
This dish works beautifully as a make ahead meal with a few simple strategies. Prepare and shape the meatballs up to 24 hours in advance and keep refrigerated until ready to cook. For longer storage freeze raw meatballs on a baking sheet then transfer to a freezer bag once solid. When reheating leftover pasta add a splash of cream or broth to revive the sauce which tends to thicken significantly when refrigerated.
Save Pin
Commonly Asked Questions
- → Can I use different types of pasta for this dish?
Yes, you can substitute the pasta shells with other short pasta varieties like rotini, penne, or farfalle. Just adjust the cooking time according to the package instructions for your chosen pasta. Smaller pasta shapes may cook faster, while larger ones might need an extra minute or two.
- → What can I substitute for heavy cream to make it lighter?
For a lighter version, you can substitute half-and-half or a mixture of milk and 2 tablespoons of flour (whisked together before adding). You could also use evaporated milk or a dairy-free alternative like full-fat coconut milk, though this will alter the flavor profile slightly.
- → How can I make this dish gluten-free?
To make this dish gluten-free, use gluten-free pasta and replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also ensure your Worcestershire sauce and dijon mustard are gluten-free varieties, as some brands contain gluten.
- → Can I prepare the meatballs ahead of time?
Yes, you can prepare and even cook the meatballs ahead of time. Form and brown the meatballs, then refrigerate for up to 2 days or freeze for up to 3 months. When ready to use, thaw if frozen and add them to the dish as directed. This is a great time-saving strategy for busy weeknights.
- → What sides pair well with Swedish meatball pasta?
Since this is already a complete meal with protein, carbs, and a rich sauce, simple sides work best. Consider a crisp green salad with a light vinaigrette, steamed green vegetables like broccoli or green beans, or traditional lingonberry jam for an authentic Swedish touch. Crusty bread is also excellent for soaking up the creamy sauce.
- → Can I use pre-made frozen meatballs instead?
Yes, store-bought frozen meatballs work well as a time-saver. Swedish-style meatballs are ideal, but Italian-style will also work with the creamy sauce. Thaw them first or add a few minutes to the cooking time. The dish won't have the exact same flavor profile as homemade, but will still be delicious for a quick weeknight meal.