Swedish Meatball Pasta
Swedish Meatball Pasta combines flavorful homemade pork and beef Swedish meatballs with a heavenly cream sauce and perfectly cooked pasta.
Servings: 6 servings
Ingredients
Meatballs
- ½ pound ground pork
- ½ pound ground beef
- ¼ cup panko bread crumbs
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ cup minced onion
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Sauce
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- salt to taste
- ground black pepper to taste
- 16 ounces uncooked pasta
Instructions
Meatballs
- Add ½ pound ground pork, ½ pound ground beef, ¼ cup panko bread crumbs, 1 tablespoon chopped fresh parsley, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ¼ cup minced onion, ½ teaspoon garlic powder, ⅛ teaspoon ground black pepper, ½ teaspoon salt, and 1 large egg to a large bowl. Mix until fully combined.
- Form 20 meatballs with the meat mixture. Heat a large skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Add the meatballs to the heated skillet and cook for 10-15 minutes, turning them continuously until they are browned on all sides and cooked through to an internal temperature of 165 degrees Fahrenheit.
- Remove the meatballs from the skillet to a plate and cover with foil to keep warm.
Sauce
- Add 4 tablespoons unsalted butter to the skillet and melt over medium heat. Whisk in 3 tablespoons all-purpose flour and cook until the mixture bubbles and browns.
- Slowly whisk in 2 cups beef broth and 1 cup heavy whipping cream. Add 1 tablespoon Worcestershire sauce and 1 teaspoon dijon mustard. Simmer the sauce for about 5 minutes, until it starts to thicken. Season with salt and ground black pepper to taste.
- Add the meatballs back to the skillet and simmer in the sauce over low heat.
- While the meatballs simmer in the sauce, bring a large pot of salted water to a rolling boil. Cook 16 ounces uncooked pasta to preferred doneness according to the directions on the package and strain.
- Add the pasta to the meatballs and sauce and toss to coat. Serve immediately.
Nutrition
Calories: 769kcal | Carbohydrates: 65g | Protein: 27g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 632mg | Potassium: 553mg | Fiber: 3g | Sugar: 5g | Vitamin A: 982IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 3mg
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