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This from-scratch Swedish Meatball Pasta brings together juicy, well-seasoned meatballs with a smooth, velvety sauce and tender pasta shells all in one pot. Ready in just half an hour, this mouthwatering meal works great for hectic evenings or laid-back weekend dinners when you need something satisfying without much fuss.
What Makes This Dish Special
We've taken the classic taste of Swedish meatballs and turned it into a complete one-pot wonder with pasta. The hint of nutmeg and allspice gives it that special kick, while the silky sauce coats every bit of pasta for an amazing taste in each forkful. It's filling, warming, and so tasty that family members will definitely want more.
What You'll Need
- For the Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 small onion, finely diced
- 1/4 teaspoon each: nutmeg, allspice
- For the Pasta and Sauce:
- 1 pound medium shell pasta
- 4 cups beef broth
- 2 cups heavy cream
- 2 tablespoons Worcestershire sauce
- 2 tablespoons butter
- Fresh parsley for garnish
How To Make It
- Final Touches
- Give it 5 minutes to rest so the sauce gets thicker. Sprinkle with fresh parsley before you dish it up.
- Finish the Dish
- Put the meatballs back in the pot. Let everything bubble for 5 minutes until the meatballs aren't pink inside and the pasta has a slight bite. Taste and add salt and pepper if needed.
- Create the Cream Sauce
- When the pasta's nearly done, pour in the heavy cream and Worcestershire sauce. Let it bubble gently for 3-4 minutes as the sauce starts to get thicker.
- Cook the Pasta
- Toss the pasta shells into the broth. Let it come to a boil, then turn down to medium-low. Cook for 8-10 minutes, giving it a stir now and then so it doesn't stick.
- Start the Sauce
- In the same pot, melt the butter. Throw in any onion you didn't use yet and cook until soft. Pour in the beef broth, scraping all those tasty brown bits off the bottom.
- Brown the Meatballs
- Heat some olive oil in a big Dutch oven over medium-high heat. Cook the meatballs in batches for about 2-3 minutes on each side until they look golden. Take them out and set them aside.
- Prepare the Meatballs
- Mix breadcrumbs and milk in a big bowl and let them sit for 5 minutes. Add both meats, the egg, diced onion, nutmeg, allspice, salt, and pepper. Mix it all together gently. Roll into 1-inch balls.
What To Serve With It
Try this pasta dish with a simple green salad or some oven-roasted veggies for a complete meal. A chunk of crusty bread works great for soaking up that tasty sauce. Good side options include a kale and quinoa mix, some steamed green beans, or crispy roasted broccoli to balance out the richness.
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How To Keep Leftovers
Put any extra food in a sealed container in the fridge for up to 4 days. To warm it up, use the microwave in 30-second bursts, stirring each time, or heat it slowly on the stove with a little broth to thin the sauce if it's too thick. Don't stir too roughly or you'll break up the pasta.
Can You Freeze It?
Let everything cool down completely before you put it in a freezer-safe container. It'll keep well for up to 2 months. When you want to eat it, thaw it in the fridge overnight before warming it up. The pasta might get a bit softer after freezing, but it'll still taste great.
Frequently Asked Questions
- → Can I prepare this in advance?
- Leftovers store well in the fridge for up to 3-4 days. You can freeze it for 1-2 months, but the pasta might go a bit soft when thawed.
- → Why should the onion be grated?
- Grating helps the onion mix smoothly into the meatballs and gives more flavor throughout. It also avoids big chunks breaking up the meatballs.
- → What’s special about Swedish-style meatballs?
- They're flavored with nutmeg and allspice, giving them their classic Swedish taste. The creamy mustard sauce adds to their unique charm.
- → Can I swap out the pasta shape?
- Definitely. Just choose a shape that's similar in size so everything cooks evenly. Check the package instructions for cooking time.
- → How do I reheat leftovers?
- Warm them in the microwave in 30-second bursts, stirring as you go. You can also reheat on the stove over medium heat with a bit of broth to keep the sauce smooth.