Description
Swedish Meatball Pasta combines tender, oven-baked meatballs with a creamy, flavorful sauce made from butter, beef broth, and cream, tossed with your choice of pasta. This comforting dish is perfect for a hearty meal and garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
For the Sauce:
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1/2 tsp Dijon mustard
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
For the Pasta:
- 12 oz pasta (such as egg noodles, penne, or rigatoni)
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Meatballs: Preheat your oven to 375°F (190°C). In a large bowl, combine the ground beef, breadcrumbs, milk, grated Parmesan cheese, egg, finely chopped onion, minced garlic, salt, black pepper, and ground nutmeg. Mix thoroughly until all ingredients are well combined.
- Shape and Bake Meatballs: Form the mixture into small meatballs about 1 inch in diameter. Place them evenly spaced on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes or until they are cooked through and golden brown. Once done, set aside.
- Prepare the Sauce: In a large skillet over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes until lightly golden, stirring constantly to avoid burning.
- Add Liquids and Seasoning: Gradually whisk in the beef broth to the roux, ensuring no lumps remain. Stir in the heavy cream, Dijon mustard, ground allspice, ground nutmeg, and season with salt and pepper to taste. Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Cook the Pasta: While the sauce simmers, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Combine Meatballs and Sauce: Add the baked meatballs to the simmering sauce and stir gently to coat them well. Let the meatballs continue simmering in the sauce for an additional 5 minutes so they absorb the flavors.
- Toss Pasta and Serve: Add the cooked pasta to the skillet and toss thoroughly to ensure the pasta is evenly coated with the creamy meatball sauce. Garnish the dish with freshly chopped parsley and serve hot for a comforting meal experience.
Notes
- For best results, use fresh parsley for garnish to add a burst of freshness and color.
- You can substitute ground beef with ground turkey or pork if preferred.
- Adjust seasoning in the sauce to your taste; adding a pinch of cayenne pepper can add a subtle heat.
- Breadcrumbs can be replaced with gluten-free breadcrumbs for a gluten-free version.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
