Description
Swedish Meatball Pasta combines tender, spiced meatballs with a creamy sauce and elbow macaroni for a comforting and hearty meal, blending classic Swedish flavors with pasta convenience.
Ingredients
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
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
- In a large bowl, combine ground beef, ground chicken, Panko, egg yolks, green onions, parsley, allspice, and nutmeg. Season with 1 teaspoon salt and ½ teaspoon pepper. Mix thoroughly until well combined.
- Shape mixture into 1 to 1¼-inch meatballs, about 24 total.
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add meatballs in batches, browning all sides for 2–3 minutes. Transfer to a paper towel-lined plate and set aside.
- In the same pot, boil salted water and cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Melt butter in the Dutch oven over medium heat. Whisk in flour and cook for about 1 minute until lightly browned.
- Gradually whisk in beef stock, stirring constantly, and cook until slightly thickened, about 3–5 minutes.
- Return meatballs to the sauce, stirring occasionally, and cook until heated through and thickened, about 5 minutes.
- Stir in cooked pasta and sour cream, warming for another 2–3 minutes. Season with additional salt and pepper to taste.
- Serve immediately, garnished with extra parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring occasionally. Add beef stock or water if sauce is too thick.
Cook pasta al dente to avoid mushy texture.
Meatballs can be formed and refrigerated up to 24 hours ahead.
Add sautéed mushrooms or vegetables like peas or spinach for variation.
Substitute ground turkey for chicken to make leaner meatballs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing and Boiling
- Cuisine: Swedish
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
