There’s just something irresistible about cozy comfort food, and Swedish Meatball Pasta is simply one of those dishes that checks every single box. Imagine tender meatballs laced with warming spices, nestled atop a bed of buttery noodles, all drenched in a creamy, velvety gravy—need I say more? This dish fuses the charm of classic Swedish meatballs with the soul-soothing goodness of pasta, creating a dinner you’ll want to come back to, week after week. Bring a little Nordic magic to your table with this family favorite.
Ingredients You’ll Need
One of the best things about this recipe is just how simple and familiar the ingredients are. Each element has a starring role, contributing flavor, comfort, and that signature Swedish Meatball Pasta texture and color we all crave.
- Olive oil: Perfect for browning the meatballs, giving them a golden crust while keeping them moist.
- Ground beef: Adds hearty, meaty flavor to anchor your meatballs.
- Ground pork: Brings a subtle richness and juiciness that takes the meatballs over the top (all-beef works too!).
- Breadcrumbs: Help bind the mixture and keep the meatballs tender, not tough.
- Milk: Moistens the breadcrumbs, creating a soft, melt-in-your-mouth bite.
- Yellow onion (grated or finely minced): Builds aromatic sweetness and flavor right into the meatballs.
- Egg: The crucial binder holding all that tasty goodness together.
- Ground allspice & nutmeg: These classic Swedish spices add signature warmth and depth you’ll love.
- Salt & black pepper: Essential for seasoning every layer of the dish.
- Egg noodles or any pasta: Wide, ribbony egg noodles absorb the sauce best, but any pasta will do in a pinch.
- Unsalted butter: Combines with flour to create a rich, classic roux—the backbone of the creamy sauce.
- All-purpose flour: Thickens the gravy so it coats every twist and turn of your pasta.
- Beef broth: Builds a savory depth in the sauce, enhancing the “meaty” experience.
- Heavy cream: Luxurious and rich, it’s what transforms the sauce from good to “can’t-stop-eating-this” territory.
- Worcestershire sauce: Just a splash adds complexity and a hint of tang in the sauce.
- Dijon mustard: Cuts through the creaminess with a mild, subtle zing—never overpowering, always balanced.
- Salt and pepper to taste: Adjust the final seasoning so every bite is just right.
- Fresh parsley (for garnish): A sprinkle adds freshness and a welcome burst of color to your finished dish.
How to Make Swedish Meatball Pasta
Step 1: Mix and Roll the Meatballs
Start by combining the ground beef, ground pork, breadcrumbs, milk, grated onion, egg, allspice, nutmeg, salt, and pepper in a large mixing bowl. With gentle hands (this is key to tender meatballs!), mix just until everything comes together—overmixing can make them dense. Then roll into 1-inch balls, aiming for even sizing so they cook uniformly. This step is kind of therapeutic and sets the stage for all that magic flavor.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Working in batches, add your meatballs and let them brown on all sides, turning as needed so they don’t stick. This not only locks in juices but also gives those delicious caramelized bits on the outside. Once they’ve browned and cooked through (about 6 to 8 minutes total), transfer them to a plate and set aside. Don’t wipe out the skillet—you want all those flavorful browned bits!
Step 3: Make the Creamy Swedish Meatball Pasta Gravy
In the same skillet, melt the butter, then sprinkle in the flour and whisk for about a minute. This creates a golden roux that gives your sauce its body. Slowly pour in the beef broth, whisking and scraping up all those glorious browned bits from the meatballs. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Bring everything to a gentle simmer and let it bubble for 5–7 minutes, whisking now and then, until it’s luxuriously thick. Season to taste with a bit more salt and pepper if needed.
Step 4: Finish and Combine
Return your meatballs (and any resting juices) to the pan, gently turning to coat in that creamy gravy. Meanwhile, cook your pasta according to package directions. Drain, return to the pot, and pour the meatballs and gravy right over the top. Toss gently, making sure every noodle gets a good glossy coating and plenty of meatballs. Suddenly, your kitchen will smell like pure happiness.
Step 5: Serve and Savor
Spoon the Swedish Meatball Pasta into generous bowls, finishing with a flourish of freshly chopped parsley. Serve warm and watch the smiles around your table as everyone dives in. Don’t be surprised if it disappears in record time!
How to Serve Swedish Meatball Pasta
Garnishes
Top your bowl or platter of Swedish Meatball Pasta with a sprinkle of fresh parsley for a cheery pop of color and brightness. Grated Parmesan or a few twists of cracked black pepper can also be wonderful, adding even more flavor complexity to every bite. If you want to lean into the Nordic vibe, consider a dollop of lingonberry jam on the side—the subtle tartness is a classic complement to Swedish meatballs.
Side Dishes
Swedish Meatball Pasta pairs beautifully with simple sides like a crisp green salad tossed in a lemony vinaigrette or tender steamed green beans. Warm, crusty bread is great for mopping up any extra sauce left in your bowl. For a Swedish-American feast, you can’t go wrong with roasted vegetables like carrots or parsnips on the side.
Creative Ways to Present
Turn this homey favorite into party fare by serving mini meatballs and pasta in small cups or on skewers, or nestle portions in little cast iron skillets for a rustic touch. For family-style dinners, pile the Swedish Meatball Pasta onto a big platter and let everyone dig in. You can even serve the sauce and meatballs atop mashed potatoes or inside a baked pasta casserole for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen as the sauce gets a chance to mingle with the meatballs and pasta. Just be sure to let everything cool a bit before sealing up to avoid condensation and sogginess.
Freezing
For longer storage, you can freeze the meatballs and sauce—just keep the cooked pasta separate for best results. Let everything cool, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating (and cook up fresh noodles, if you like).
Reheating
To reheat, gently warm the Swedish Meatball Pasta on the stovetop over medium-low heat, adding a splash of cream or broth to loosen up the sauce as needed. If using the microwave, cover loosely and heat in intervals, stirring between bursts for even warming. The meatballs stay tender, and the sauce will taste just as dreamy after a proper reheat.
FAQs
Can I make Swedish Meatball Pasta ahead of time?
Absolutely! You can prepare the meatballs and gravy a day or two in advance and store them separately from the cooked pasta. When ready to serve, just reheat everything and toss together for an effortless, satisfying dinner.
Is it possible to make this dish gluten-free?
Of course! Swap regular breadcrumbs and pasta for their gluten-free counterparts, and use a 1-to-1 gluten-free flour blend in place of all-purpose. The flavors stay just as delicious and nobody will miss a thing.
Can I use only ground beef for the meatballs?
Definitely. While a mix of beef and pork gives a juicier, richer result, using just ground beef is perfectly fine for Swedish Meatball Pasta. The seasonings and creamy sauce will still give you irresistible flavor.
How can I add more vegetables to this recipe?
Dice up mushrooms, bell peppers, or even spinach and stir them into the sauce after you’ve browned the meatballs. You can also toss some steamed peas or roasted veggies with the pasta right before serving for extra color and nutrients.
What pasta shapes work best with Swedish Meatball Pasta?
Wide egg noodles are the classic, as they hold onto the sauce beautifully, but rotini, fettuccine, or even penne will all work well. Use whatever you have on hand—this recipe is all about comfort and flexibility.
Final Thoughts
I hope you’re as excited as I am to dig into a bowl of Swedish Meatball Pasta soon. It brings big flavor, creamy comfort, and a little bit of Swedish flair to your weeknight routine. Gather your ingredients and give it a try—you’ll be making it on repeat!
Print
Swedish Meatball Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish-American
- Diet: Non-Vegetarian
Description
Indulge in a comforting and flavorful dish with this Swedish Meatball Pasta recipe. Tender meatballs in a creamy sauce served over pasta create a hearty meal that is sure to please the whole family.
Ingredients
For the Meatballs:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small yellow onion (grated or finely minced)
- 1 egg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 2 tablespoons unsalted 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
Additional Ingredients:
- 12 ounces egg noodles or pasta of choice
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, onion, egg, allspice, nutmeg, salt, and pepper. Form into 1-inch meatballs.
- Cook the Meatballs: Brown meatballs in olive oil in batches until cooked through. Set aside.
- Make the Sauce: Melt butter in the skillet, whisk in flour, then slowly add beef broth, cream, Worcestershire sauce, and mustard. Simmer until thickened.
- Combine: Add meatballs to the sauce and stir to coat. Serve over cooked pasta, garnished with parsley.
Notes
- For extra flavor, consider using homemade beef stock or a splash of soy sauce in the gravy.
- If needed, you can use all ground beef instead of a mix with pork.
- This dish pairs well with fettuccine or rotini pasta.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 4g
- Sodium: 740mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
