Description
This Swedish Meatball Pasta recipe combines tender, flavorful meatballs made from ground beef and chicken with a creamy, spiced sauce served over elbow macaroni. It’s a hearty and comforting dish that brings the classic Swedish meatball flavors into a convenient skillet pasta meal, perfect for a family dinner or casual gathering.
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 (use about 1 tsp salt and ½ tsp pepper)
Pasta & 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 the ground beef, ground chicken, Panko breadcrumbs, egg yolks, green onions, fresh parsley, ground allspice, and ground nutmeg. Season the mixture with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Mix thoroughly to ensure all ingredients are well incorporated.
- Shape the Meatballs: Using your hands, form the mixture into meatballs about 1 to 1¼ inches in diameter, making approximately 24 meatballs total.
- Brown the Meatballs: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the meatballs in batches, cooking for 2 to 3 minutes per side until all sides are nicely browned. Transfer the browned meatballs to a paper towel-lined plate and set aside.
- Cook the Pasta: In the same pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain the pasta well and set it aside.
- Make the Roux: Melt the unsalted butter in the Dutch oven over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, until the mixture is lightly browned but not burnt.
- Prepare the Sauce: Gradually whisk in the beef stock, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens slightly, about 3 to 5 minutes.
- Simmer Meatballs in Sauce: Return the browned meatballs to the sauce. Stir occasionally and cook until the meatballs are heated through and the sauce has thickened, around 5 minutes.
- Combine Pasta and Sour Cream: Stir the cooked elbow macaroni and sour cream into the sauce and meatballs. Warm the dish for an additional 2 to 3 minutes to combine flavors and heat through. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve immediately, optionally garnished with extra fresh parsley for a bright finish and color.
Notes
- Make sure not to overcook the pasta; it should be al dente to hold up well in the sauce.
- Browning the meatballs before simmering helps develop flavor and seal in moisture.
- Use fresh parsley for garnish to add freshness and a pop of color.
- Be careful when whisking the beef stock into the roux to avoid lumps for a smooth sauce.
- This dish can be prepared ahead by cooking meatballs and sauce separately and combining just before serving.
