Swedish Meatball Pasta
A creamy, cozy mashup of tender Swedish meatballs and pasta in a flavorful, rich sauce. It’s comforting, easy to make, and perfect for family dinners or meal prepping ahead.
Ingredients
- 1 lb ground beef or ground turkey for a lighter version
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley chopped (plus more for garnish)
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil divided
- 12 oz pasta egg noodles, penne, or any preferred pasta
- ½ cup beef broth or chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard optional, for tanginess
- 1 tbsp soy sauce for depth of flavor
- ¼ tsp nutmeg optional, for authentic Swedish flavor
- ½ cup sour cream optional, for added creaminess
Instructions
- Mix ground meat, breadcrumbs, Parmesan, egg, parsley, garlic powder, onion powder, salt, and pepper in a bowl. Gently combine and roll into 1-inch balls.
- Heat 1 tbsp olive oil in a skillet over medium. Brown meatballs in batches, turning for 6–8 minutes. Set aside.
- Boil pasta in salted water until al dente. Drain and set aside.
- In the same skillet, add 1 tbsp olive oil, broth, cream, Dijon, soy sauce, and nutmeg. Scrape the bottom and bring to a simmer.
- Return meatballs to the pan. Simmer on low for 5–7 minutes until cooked through and sauce thickens.
- Add pasta and stir gently to coat. Thin sauce with broth if needed. Stir in sour cream and adjust seasoning.
- Top with parsley and more Parmesan. Serve hot.