Swedish Meatball Pasta (Printable Version)
# What You'll Need:
→ For the meatballs
01 -
0.5 cup breadcrumbs (Panko preferred)
02 -
1 medium onion, grated or minced
03 -
0.25 cup milk
04 -
1 pound ground beef
05 -
1 egg
06 -
0.25 teaspoon nutmeg
07 -
0.25 teaspoon allspice
08 -
1 teaspoon salt, or to taste
09 -
0.5 teaspoon pepper, or to taste
→ For the pasta
10 -
2 tablespoons olive oil
11 -
4 cups low-sodium chicken broth
12 -
1 cup heavy cream
13 -
1 tablespoon Worcestershire sauce
14 -
2 teaspoons Dijon mustard
15 -
0.5 teaspoon salt
16 -
0.25 teaspoon pepper
17 -
3 cups dry pasta (approximately 8 oz)
18 -
0.5 cup parmesan cheese
19 -
2 tablespoons parsley, freshly chopped
# Step-by-Step Directions:
01 -
Add all the meatball ingredients to a bowl and mix well to combine. Use your hands to form small meatballs, about 2 tablespoons each. Using a scoop can help ensure uniform size.
02 -
Heat olive oil in a large braiser or Dutch oven over medium-high heat. Add the meatballs in batches if necessary, and brown them on all sides. Transfer the meatballs to a paper towel-lined plate.
03 -
Use the same pot to add chicken broth, cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir well to combine. Bring the mixture to a bubble.
04 -
Add the pasta to the sauce and reduce heat to a simmer. Stir frequently until the pasta is cooked and tender, approximately 10 to 12 minutes. Mix in parmesan cheese and return the meatballs to the pot. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
# Helpful Notes:
01 -
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave in 30-second intervals, stirring in between.
02 -
While freezing cooked pasta is not ideal, it can be frozen for 1-2 months. Allow it to cool to room temperature before transferring to an airtight container.
03 -
Thaw frozen pasta in the fridge overnight before reheating and stir carefully to maintain its texture.