Swedish Meatball Pasta (Print Version)
# Ingredients:
01 -
1 medium onion, finely chopped or grated.
02 -
1 pound ground beef.
03 -
1/4 teaspoon allspice.
04 -
1/4 teaspoon nutmeg.
05 -
1/2 teaspoon pepper.
06 -
1 teaspoon salt.
07 -
1 egg.
08 -
1/4 cup milk.
09 -
1/2 cup breadcrumbs (use Panko for crunch).
10 -
2 tablespoon olive oil.
11 -
4 cups low sodium chicken broth.
12 -
1 tablespoon Worcestershire sauce.
13 -
2 teaspoon dijon mustard.
14 -
1/4 teaspoon pepper.
15 -
1/2 teaspoon salt.
16 -
1 cup heavy cream.
17 -
3 cups uncooked pasta (roughly 8 oz).
18 -
2 tablespoon parsley, chopped fresh.
19 -
1/2 cup parmesan cheese.
# Instructions:
01 -
Combine all the meatball ingredients in a bowl and mix thoroughly. Scoop up about 2 tablespoons of the mix to form evenly sized meatballs by hand or with a small scoop.
02 -
Warm olive oil in a big dutch oven or braiser over medium-high heat. Cook the meatballs in batches if needed, flipping them around to brown all sides. Move the browned meatballs to a plate with paper towels.
03 -
In the same pot, pour in the chicken broth, cream, Worcestershire sauce, mustard, salt, and pepper. Stir it all together, then bring to a simmer. Toss in the pasta, stirring again, and lower the heat to let it cook gently.
04 -
Keep stirring every now and then until the pasta is soft, usually 10–12 minutes depending on the type. Mix in the parmesan and meatballs. Season to your taste, sprinkle fresh parsley on top, and dig in!
# Notes:
01 -
Leftovers last for 3 to 4 days in the fridge.
02 -
Freezing works for 1–2 months but pasta might feel different.
03 -
Warm leftovers carefully so your pasta stays intact.