Looking for a family friendly meal? Everyone will love this Swedish Meatball Pasta. It is super easy, quick to put together and is a complete meal that is sure to please even the pickiest eaters. Made with savory meatballs, tender pasta all tossed together in a creamy, buttery, silky sauce.
Now if elbow macaroni is not your thing, you can use ANY pasta to your liking – rotini, cavatelli, ditalini, penne – it is ALL GOOD. But I do recommend using a tube-type pasta for the sauce to sneak in.
And if you do have any leftovers (so sorry but I can’t make promises on this!), they taste even better on day 2 and 3! Your family and friends are sure to love this Swedish Meatball Pasta dish…Bon Appetit!
Ingredients:
- 8 ounces elbow macaroni
- ¾ pound ground beef
- ¾ pound ground pork
- ⅓ cup Panko
- 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 tablespoon olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups beef stock
- ⅓ cup sour cream
Instructions:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
- Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes. Stir in pasta and sour cream until heated through, about 2-3 minutes, season with salt and pepper, to taste.
- Serve immediately.
More Recipe Suggestions:
Heavenly Easy Lemon Glaze Cake
Heavenly Chocolate Peanut Butter Ooey Gooey Cake
Savory Caramelized Onion Meatballs
Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo
Swedish Meatball Pasta
Equipment
Ingredients
- 8 ounces elbow macaroni
- ¾ pound ground beef
- ¾ pound ground pork
- ⅓ cup Panko
- 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 tablespoon olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups beef stock
- ⅓ cup sour cream
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
- Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes. Stir in pasta and sour cream until heated through, about 2-3 minutes, season with salt and pepper, to taste.
- Serve immediately.
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