Description
Swedish Meatball Pasta combines tender homemade meatballs made from ground beef and chicken with a creamy, spiced beef gravy served over perfectly cooked elbow macaroni. This comforting dish blends traditional Swedish flavors like allspice and nutmeg into an easy skillet meal that is perfect for family dinners or gatherings, delivering savory richness and satisfying textures in just 40 minutes.
Ingredients
Scale
Meatballs
- ¾ pound ground beef
- ¾ pound ground chicken
- â…“ cup Panko breadcrumbs
- 2 large egg yolks
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley leaves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
Pasta and Sauce
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups beef stock
- â…“ cup sour cream
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, ground chicken, Panko breadcrumbs, egg yolks, green onions, parsley, allspice, and nutmeg. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the Meatballs: Form the mixture into small meatballs measuring about 1 to 1¼ inches in diameter, producing approximately 24 meatballs.
- Brown the Meatballs: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the meatballs in batches to avoid overcrowding. Brown all sides evenly for 2–3 minutes per batch, then transfer the browned meatballs to a paper towel-lined plate to drain and set aside.
- Cook the Pasta: In the same pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
- Make the Roux: Reduce heat to medium. Melt the unsalted butter in the Dutch oven. Whisk in the all-purpose flour and cook for about 1 minute until it turns a light golden brown, forming a roux to thicken the sauce.
- Prepare the Sauce: Gradually whisk in the beef stock, stirring constantly to avoid lumps. Continue cooking the mixture for 3 to 5 minutes until it thickens slightly into a creamy gravy consistency.
- Simmer Meatballs in Sauce: Return the browned meatballs to the pot with the sauce. Stir occasionally and cook for about 5 minutes until the meatballs are heated through and the sauce thickens around them.
- Combine Pasta and Sour Cream: Stir in the cooked elbow macaroni and sour cream. Warm the mixture together for an additional 2 to 3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the Swedish meatball pasta immediately, optionally garnished with extra chopped fresh parsley for a pop of color and freshness.
Notes
- For juicier meatballs, do not overmix the meat mixture which can make them dense.
- Use fresh or dried parsley as preferred; fresh parsley is recommended for garnish.
- Allspice and nutmeg are key spices that give the Swedish meatballs their traditional warm flavor.
- Beef stock can be substituted with chicken stock for a lighter sauce, but beef stock provides richer flavor.
- If you prefer a thicker sauce, let it simmer a little longer before adding sour cream.
- To make this dish gluten-free, use gluten-free breadcrumbs and flour alternatives.
