Swedish Meatball Pasta – This variation on a traditional recipe provides a full dinner in one, with pasta shells cooked down in a rich, creamy sauce and stuffed with tasty meatballs.
Ingredients:
For the Meatballs:
1 pound ground beef
1/4 cup Panko breadcrumbs
1/4 cup milk
1 egg
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Salt and pepper to taste
For the Pasta and Sauce:
8 ounces egg noodles
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped for garnish
Directions:
Preheat oven to 400°F (200°C).
In a bowl, mix together ground beef, Panko, milk, egg, allspice, nutmeg, salt, and pepper. Form into small meatballs.
Arrange meatballs on a baking sheet and bake for about 20 minutes.
Cook egg noodles according to package instructions; drain.
In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
Whisk in flour until lightly browned. Gradually whisk in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Cook, whisking continuously, until slightly thickened.
Add the meatballs to the skillet and cook for a few minutes.
Stir in the cooked noodles, and season with salt and pepper.
Garnish with parsley before serving.
Recipe Card
Creamy and Savory Swedish Meatball Pasta
Ingredients
- For the Meatballs:
- 1 pound ground beef
- 1/4 cup Panko breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- For the Pasta and Sauce:
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix together ground beef, Panko, milk, egg, allspice, nutmeg, salt, and pepper. Form into small meatballs.
- Arrange meatballs on a baking sheet and bake for about 20 minutes.
- Cook egg noodles according to package instructions; drain.
- In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
- Whisk in flour until lightly browned. Gradually whisk in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Cook, whisking continuously, until slightly thickened.
- Add the meatballs to the skillet and cook for a few minutes.
- Stir in the cooked noodles, and season with salt and pepper.
- Garnish with parsley before serving.
-
Zero Carb Eggs And Yogurt Flatbread: The 2-Ingredient Miracle
Discover the zero carb, flourless flatbread made with just eggs and yogurt! High protein, gluten-free, and perfect for keto. Easy, quick, and you can eat as much as you like! Let me introduce you to the simplest flatbread you’ll ever make—and one that fits perfectly into a low‑carb, keto, or gluten‑free lifestyle. No flour, no…
-
Roasted Bacon Garlic Butter Cabbage Steaks: The Low-Carb Side Dish That Steals the Show
Discover the ultimate roasted cabbage steaks topped with crispy bacon and garlic butter! This low-carb, keto-friendly side dish is packed with flavor, easy to make, and absolutely irresistible. Let me introduce you to the cabbage dish that turned a humble vegetable into the star of our dinner table. I’ve always loved cabbage, but let’s be…
-
Mexican Chicken Pinwheels: My Nana’s Beloved Recipe (Worth Every Bite!)
Discover the legendary Mexican chicken pinwheels my Nana made every year! Creamy, zesty, and impossible to resist, this homemade appetizer is the ultimate crowd-pleaser. Easy to make and impossible to find in stores! Let me introduce you to the recipe that has been a cherished tradition in my family for decades—and now I’m passing it…