Swedish Meatball Pasta

If you're after comfort food, this one-pot Swedish meatball pasta is seriously hard to beat. You get juicy, tasty meatballs swimming in a dreamy, creamy sauce, all tangled up with shell pasta that soaks up that goodness. Got only half an hour? No problem. You'll have a cozy meal ready in no time—ideal for busy evenings or chill weekends at home.

Why You'll Go Crazy for This

This is like leveling up Swedish meatballs. You toss in pasta, so everything's cooked together. Nutmeg and allspice bring out an awesome warmth, and that rich, creamy sauce sticks just right to every bite of pasta. The end result? Total comfort and flavor that'll have everyone coming back for more.

Ingredients Needed for Swedish Meatball Pasta

• For the Pasta and Sauce:
  • Fresh parsley for topping
  • 2 tablespoons butter
  • 2 tablespoons Worcestershire sauce
  • 1 pound medium shell pasta
  • 2 cups heavy cream
  • 4 cups beef broth
• For the Meatballs:
  • 1/4 teaspoon each: allspice, nutmeg
  • 1 small onion, chopped fine
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup breadcrumbs
  • 1/2 pound ground pork
  • 1 pound ground beef

Seriously Easy Steps

Finishing Up

Let everything stand for about 5 minutes so the sauce gets nice and thick. Once ready, sprinkle parsley up top and dig in.

Get the Meatballs Ready

Stir together breadcrumbs with milk in a big mixing bowl and leave it alone for a few. After that, throw in both kinds of ground meat, onion, egg, nutmeg, and allspice—plus salt and pepper. Mix until it all comes together. Roll it into small, bite-sized meatballs.

Sear the Meatballs

Warm up some olive oil in a big Dutch oven, medium-high heat. Brown those meatballs in a couple of goes, about 2-3 minutes each side, so they get golden. Take them out and keep for later.

Get the Sauce Going

Drop the butter into the same Dutch oven. Toss in your extra chopped onion if you have it, let it soften up, then pour in the beef broth, scraping up any tasty bits at the base.

Time for Pasta

Go ahead and add the shell pasta straight into the broth. Crank up the heat to a boil. Then, turn it down to medium-low and let it cook for about 8-10 minutes. Give it a stir once in a while so nothing sticks.

Now the Creamy Sauce

When the pasta is close to done, dump in heavy cream plus Worcestershire sauce. Let it all bubble for 3-4 minutes. The sauce will start to get thick.

Bring It Together

Pop those browned meatballs back in. Let the whole thing simmer another 5 minutes or so, until the pasta is just right and meatballs are cooked through. Taste and add more salt and pepper if you need it.

What to Serve With It

This pairs up nicely with roasted veggies or a crunchy salad. Crusty bread? Definitely. It's perfect for mopping up all that creamy sauce. Try tossing together a kale and quinoa salad, roasting broccoli, or dishing up some green beans to keep things bright and fresh.

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Keeping Leftovers Fresh

Pop leftover pasta into an airtight container and stash in your fridge for up to four days. To reheat, zap it in the microwave in short bursts and stir in between, or gently warm on the stove with extra broth to smooth out the sauce. Try not to stir too much so the pasta stays whole.

Tips for Freezing

Let your meal cool off all the way before you move it into a sealed container for the freezer. It'll stay good for about two months. When you want some, thaw it in the fridge overnight before reheating. After freezing, the noodles might be a bit softer, but it still tastes fantastic.

Frequently Asked Questions

→ Is it possible to prep this earlier?

Pop leftovers in the fridge for up to 4 days. You can freeze them a month or two, but the pasta gets a bit soft once thawed.

→ Why bother grating the onion for meatballs?

Grated onion blends right in with the mix and makes the meatballs juicier. No random onion chunks messing things up or causing them to fall apart.

→ What gives these meatballs their Swedish taste?

Nutmeg and allspice bring that classic Swedish flavor to the meatballs. The creamy sauce with Dijon mustard finishes off that familiar taste.

→ Can I swap in another pasta shape?

Sure thing—try any kind of pasta, but go for small or similar ones so they cook evenly. You might need to tweak the time depending on the type.

→ How do I reheat this best?

You can warm it up in the microwave in short bursts, giving it a stir each time. Or try the stove with medium heat, adding a splash of broth if the sauce gets too thick.

Conclusion

Tender Swedish-style meatballs and pasta simmer together in a smooth creamy sauce with hints of nutmeg and allspice. It’s a comforting meal you can throw together fast for any weekday.