Name: **Swedish Meatball Pasta** Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish-American
Ingredients: 1 pound ground beef (or half beef, half pork); 1/4 cup breadcrumbs; 1/4 cup milk; 1 egg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon finely chopped parsley (optional); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups beef broth; 1/2 cup heavy cream; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; Salt and pepper to taste; 12 ounces egg noodles or pasta of choice; Chopped parsley for garnish

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If there’s one dish that instantly delivers both comfort and excitement to the dinner table, it’s Swedish Meatball Pasta. This creamy, dreamy, and downright cozy meal wraps tender, spiced meatballs and luxurious sauce around twirly noodles for pure weeknight magic. Imagine the classic Swedish meatballs you love, but with even more saucy pasta goodness in every bite. Whether you’re cooking for friends, family, or just yourself on a chilly evening, this recipe lands like a warm hug and becomes a forever favorite from the very first forkful.

**Swedish Meatball Pasta** Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long list to create this bowl of comfort—every ingredient for Swedish Meatball Pasta is a building block of flavor, color, and melt-in-your-mouth texture. From aromatic spices in the meatballs to the creamy undertones in the sauce, each item has its special role, ensuring the whole dish tastes just right.

Ground beef (or half beef, half pork): The hearty base for juicy, flavorful meatballs with classic Swedish appeal.
Breadcrumbs: They soak up moisture and help bind the meatballs for a perfect texture—it’s key for tenderness.
Milk: Adds rich moisture to the breadcrumb mix, ensuring every bite of meatball is super succulent.
Egg: Holds everything together and gives the meatballs a little extra richness.
Ground allspice: Brings that signature, warm Swedish flavor to every meatball.
Ground nutmeg: Adds a delicate, aromatic note and depth—don’t skip it for authentic taste.
Salt: Essential for drawing out flavors; season your mixture from the start!
Black pepper: Adds a gentle heat to balance the richness of the meatballs.
Finely chopped parsley (optional): Brings lovely color and herbaceous freshness to the mix.
Butter: Starts the sauce with sweet, creamy notes and lush texture.
All-purpose flour: Thickens the sauce and gives it body for coating every noodle.
Beef broth: Deepens the savory, meaty character throughout the sauce.
Heavy cream: Delivers ultimate creaminess and a classic Swedish sauce vibe.
Worcestershire sauce: Adds umami and a tangy background zing to balance the richness.
Dijon mustard: A little sharpness and subtle heat to perk up the sauce.
Salt and pepper to taste: Perfect for bringing all the flavors into beautiful balance in the end.
Egg noodles or pasta of choice: Egg noodles are traditional, but any cozy pasta shape works for catching the sauce.
Chopped parsley for garnish: A classic finishing touch for freshness and a pop of green.

How to Make Swedish Meatball Pasta

Step 1: Mix and Shape the Meatballs

Start by soaking your breadcrumbs in milk for a couple minutes—this is the first step to achieving pillowy, tender meatballs. Gently mix in the ground beef (or a combination of beef and pork), egg, spices, and a dash of salt and pepper. A sprinkle of parsley brings lovely color and a hint of freshness, though that’s totally up to you. Just mix until combined; overworking can make the meatballs tough! Shape them into 1-inch balls (you’ll get about 20–24), ready for their golden transformation in the pan.

Step 2: Sear and Cook the Meatballs

Heat a skillet with a drizzle of oil and brown the meatballs in batches. This step is where the magic starts—the browning adds layers of flavor and locks in all that juicy goodness. Make sure you turn them gently, and cook until they’re browned on all sides and fully cooked through (about 160°F inside). As they finish, transfer them to a plate and resist snacking on too many as you go!

Step 3: Prepare the Sauce

In that same skillet, you’ll want to harness all those tasty brown bits left by the meatballs. Melt the butter, sprinkle in the flour, then whisk and cook for about a minute to build your roux—the base for the sauce’s silky thickness. Add beef broth gradually, stirring constantly until the sauce starts to thicken (about 3–4 minutes). Now, pour in the heavy cream, Worcestershire sauce, and Dijon mustard, letting the sauce simmer another couple minutes as it becomes rich and irresistibly creamy. Taste and adjust with salt and pepper to your liking.

Step 4: Marry Meatballs and Sauce

Return your meatballs to the skillet, nestling them into that dreamy sauce. Let them simmer gently for about 5 minutes so they soak up all the saucy flavor and heat through. This step ties everything together so the meatballs become extra juicy and flavorful while the sauce thickens to perfection.

Step 5: Cook the Pasta and Combine

While the sauce and meatballs are coming together, cook your egg noodles (or preferred pasta) according to the package directions. Drain them well, then add them straight into the skillet, tossing everything gently until every ribbon or twist is cloaked in the creamy sauce. The result: a luscious, tangle of pasta and meatballs eagerly awaiting a generous sprinkle of fresh parsley.

How to Serve Swedish Meatball Pasta

Garnishes

A classic finishing touch for Swedish Meatball Pasta is a shower of freshly chopped parsley. Not only does it lend a burst of color, but its freshness cuts through the richness beautifully. For a little extra indulgence, try a dusting of grated Parmesan, a pinch of cracked black pepper, or, for a Swedish nod, a spoonful of tart lingonberry sauce on the side.

Side Dishes

This pasta is a hearty star, but it shines even more with simple sides. Serve with a crisp green salad dressed with lemon vinaigrette, some steamed or roasted green beans, or slices of buttered rye bread to mop up the sauce. If you want to keep things ultra-cozy, add some classic pickled cucumbers or a sweet-tart beet salad—echoes of a true Swedish banquet.

Creative Ways to Present

Don’t be afraid to make Swedish Meatball Pasta your own! For elegant gatherings, serve individual portions in shallow bowls with a swirl of sauce and a parsley sprig. For family style, pile everything high on a big platter and invite everyone to dig in. If you’re hosting kids or want a playful touch, consider baking the pasta in a casserole dish topped with a scattering of breadcrumbs for crunch.

Make Ahead and Storage

Storing Leftovers

Seal any leftover Swedish Meatball Pasta in an airtight container and pop it in the fridge—it’ll stay fresh for up to three days. When storing, try to coat the pasta and meatballs in as much sauce as possible so everything stays extra moist and flavorful.

Freezing

You can absolutely freeze this dish for future comfort cravings! Let the pasta and meatballs cool completely, then store them in freezer-safe containers for up to two months. For best results, freeze the sauce and meatballs separately from the cooked pasta, then thaw and combine when ready to serve.

Reheating

To reheat Swedish Meatball Pasta, warm it gently in a skillet over medium-low heat, adding a splash of milk or broth if the sauce seems too thick. Stir occasionally, letting everything heat evenly. For a quick lunch, you can microwave portions in 60-second intervals, stirring in between, until steaming hot.

FAQs

Can I use store-bought or frozen meatballs?

Absolutely! If you’re in a time crunch, store-bought or frozen meatballs work wonderfully for Swedish Meatball Pasta. Just cook them through as directed on the package, then let them simmer in your homemade sauce to absorb all that creamy flavor.

Which pasta shapes work best?

Egg noodles are the traditional choice, but don’t hesitate to use whatever you love or have on hand. Short shapes like penne, rotini, or even fusilli work great, especially for soaking up lots of sauce and nestling the meatballs.

Is there a dairy-free way to make the sauce?

Yes! Substitute the milk in the meatballs with an unsweetened non-dairy option and use coconut cream or a plant-based cream for the sauce. Swap the butter for your favorite vegan spread, and you’ll have a luscious, dairy-free version of Swedish Meatball Pasta.

Can this recipe be made gluten-free?

Definitely. Simply use gluten-free breadcrumbs in the meatballs, swap in your preferred gluten-free pasta, and use a gluten-free flour blend to thicken the sauce. You’ll get the same savory, creamy results without the gluten.

How can I make the meatballs more flavorful?

Try adding sautéed onions or garlic to the meatball mixture, or double the fresh herbs like parsley or chives. A pinch of extra nutmeg and allspice can lift the flavor profile even further, making your Swedish Meatball Pasta uniquely yours.

Final Thoughts

There’s a reason Swedish Meatball Pasta wins hearts at every table—it’s comfort food that always feels special, no matter the occasion. Give this recipe a try and discover just how effortless (and delicious) it is to bring a touch of Swedish-American tradition to your dinner routine. Trust me, one bite and you’ll want to make it again and again!

Swedish Meatball Pasta Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 45 minutes
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and flavorful meal with this Swedish Meatball Pasta recipe. Juicy meatballs simmered in a creamy sauce, served over pasta, this dish is sure to become a family favorite.

Ingredients

Scale

For the meatballs:

1 pound ground beef (or half beef, half pork)
1/4 cup breadcrumbs
1/4 cup milk
1 egg
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped parsley (optional)

For the sauce and pasta:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1/2 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
12 ounces egg noodles or pasta of choice
Chopped parsley for garnish

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Instructions

Make the meatballs: In a bowl, combine breadcrumbs and milk. Let sit for 2–3 minutes to soak. Add ground meat, egg, allspice, nutmeg, salt, pepper, and parsley. Mix until just combined. Form into 1-inch meatballs (about 20–24).
Heat a large skillet over medium heat and add a little oil. Cook meatballs in batches until browned on all sides and cooked through (internal temp 160°F). Remove and set aside.
Make the sauce: In the same skillet, melt butter and whisk in flour. Cook for 1 minute, then gradually add beef broth while whisking. Bring to a simmer and let thicken for 3–4 minutes. Stir in cream, Worcestershire sauce, and mustard. Simmer for another 2–3 minutes, then season to taste with salt and pepper.
Return meatballs to the sauce and simmer for 5 minutes to heat through.
Cook pasta: While the sauce is simmering, cook the pasta according to package instructions. Drain and add to the skillet with the meatballs and sauce, tossing to coat.
Serve warm, garnished with chopped parsley.