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Swedish Meatball Pasta Recipe

A rich and creamy Swedish Meatball Pasta Recipe featuring tender, spiced meatballs tossed with perfectly cooked pasta in a velvety, savory sauce—perfect for a comforting and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 600 kcal

Ingredients
  

For the Meatballs:

  • 500 g 1 lb ground beef (or beef + pork mix)
  • ½ cup breadcrumbs
  • 1 egg
  • ¼ cup milk
  • 1 small onion finely minced
  • 2 cloves garlic minced
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh parsley chopped
  • 1 tbsp oil for frying
  • For the Pasta:
  • 250 –300g pasta egg noodles, penne, or fettuccine
  • Salted water for boiling

For the Creamy Sauce:

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

Step 1: Prepare the Meatball Mixture

  • In a large bowl, combine ground meat, breadcrumbs, egg, and milk. Add minced onion, garlic, allspice, nutmeg, salt, and pepper. Mix gently until just combined.

Step 2: Shape the Meatballs

  • Roll the mixture into small, evenly sized balls (about 1 inch). This ensures even cooking.

Step 3: Cook the Meatballs

  • Heat oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides (about 6–8 minutes). Remove and set aside.

Step 4: Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.

Step 5: Make the Creamy Sauce

  • In the same skillet, melt butter. Add flour and whisk continuously for 1–2 minutes to form a roux. Gradually add beef broth while whisking to avoid lumps. Stir in cream, Dijon mustard, and Worcestershire sauce. Simmer until thickened.

Step 6: Combine Meatballs and Sauce

  • Return the cooked meatballs to the skillet. Let them simmer in the sauce for 5–7 minutes until fully cooked and flavorful.

Step 7: Combine with Pasta

  • Add the cooked pasta to the sauce. Toss gently to coat evenly. Stir in Parmesan cheese and adjust seasoning.

Step 8: Garnish and Serve

  • Sprinkle fresh parsley on top and serve hot with extra Parmesan if desired.

Notes

  • Make it juicier: Use a mix of beef and pork for more tender meatballs.
  • Don’t overmix: Overworking the meat can make meatballs tough.
  • Sauce consistency: Add pasta water or broth if too thick; simmer longer if too thin.
  • Storage: Refrigerate for up to 3–4 days in an airtight container.
    Freezing: Freeze meatballs and sauce separately for up to 2 months.
    Reheating: Add a splash of milk or broth when reheating to maintain creaminess.
  • Variations:
    Add mushrooms for extra flavour
    Use chicken or turkey for a lighter version
    Add chili flakes for a spicy twist