Savory meatballs in a delicious cream sauce are the perfect topping for delicate egg noodles.
There’s nothing as comforting as a steaming bowl of pasta on a cold night. Ok, maybe a bowl of soup or chili, but pasta is always a welcome dish on my table. I’m a sucker for any pasta topped with meatballs, and it was a family favorite when my kids were young. Another dish I love to make is Swedish meatball pasta, especially when you have family members who don’t particularly like red sauce.
Oh, I know, I can’t imagine life without marinara sauce, but I’m amazed at how many people I know who won’t touch it. Of course, some people can’t have tomatoes, so it makes sense that they wouldn’t eat pasta with red sauce. That’s why making Swedish meatballs is such a great idea. It provides a rich, decadent, creamy sauce with distinct savory, warming flavors from the allspice and nutmeg.
A trick I learned years ago that has saved me countless hours of food preparation is making meatballs in large batches and freezing them. I roll the meatballs, transfer them to a parchment-covered baking sheet, and flash freeze them. Once solid, the frozen meatballs are placed in a date-labeled zippered freezer bag, where they are good for up to 3 months. Then, whenever I’m ready, out come the frozen meatballs to thaw overnight in the refrigerator before cooking. Besides, you may find that your older children enjoy rolling meatballs with you. I’m a big believer in getting kids started in the kitchen as early as possible.
Recipe substitutions for special diets
I learned years ago how to make recipe substitutions for people who avoid gluten, dairy, pork, shellfish, and other foods based on allergies or other dietary requirements. Once you get the hang of it, converting recipes is easy. For example, Swedish meatball pasta can be gluten-free (GF) when you switch to GF panko breadcrumbs and GF all-purpose flour. Remember to check that your beef broth and Worcestershire sauce are also GF, as not all brands are. You can also purchase gluten-free egg noodles or use other GF pasta for this recipe.
Omitting dairy is also easy by switching to plant-based versions of unsalted butter and heavy whipping cream. You can omit the pork and use all ground beef, or you can substitute a pound of ground chicken or turkey. Ground lamb or veal are other alternative meats you can use. It’s even possible to make a vegan version of this recipe using a vegan ground meat substitute and vegetable or “no-chicken” broth. Omit the egg from the meatball mixture and use egg-free pasta. As you can see, this recipe can be easily adapted to meet many dietary needs.
How do I store leftovers?
Allow leftover Swedish meatball pasta to cool to room temperature, then refrigerate it in an airtight container for up to 3 days. I find it best to store meatballs and their sauce separately from pasta. It makes reheating easier as I can quickly blanch the cold pasta in boiling water while the meatballs and sauce heat up in the microwave or on the stovetop over medium-low heat, stirring frequently. Add a splash of cream or broth if the sauce becomes too thick. If you combine your pasta, sauce, and meatballs, it might be easier to heat them all in a 350°F oven until warm. You can also freeze your leftovers in a freezer-safe container or zippered bag for up to 3 months. Defrost overnight in the fridge before reheating as directed above.
Serving suggestions
Start your Swedish meatball pasta meal with this Delicious Waldorf Salad Recipe and perhaps some Gluten-Free Buns or this savory Olive Bread Recipe and a small bowl of butter topped with sea salt. Vegetable side dishes that go well with this pasta include Delicious Boiled Carrots, this Blanched Asparagus Recipe, and Roasted Green Beans. Add some 3-Ingredient Butter Cookies or Brown Butter Brownies for dessert, and you have one delicious meal ready to serve your family.
Swedish Meatball Pasta
Ingredients
- 8 ounces ground pork
- 8 ounces ground beef
- 1/4 cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley plus more, for garnish
- 1/2 teaspoon ground allspice
- 1/4 cup minced onion
- 1/2 teaspoon garlic powder
- 1 pinch ground black pepper
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 3/4 cup heavy whipping cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 16 ounces uncooked pasta egg noodles or similar
Instructions
- In a large bowl, combine the ground pork, ground beef, panko breadcrumbs, chopped parsley, ground allspice, minced onion, garlic powder, black pepper, salt, and egg. Mix until all the ingredients are evenly combined. Roll the mixture into small, golf ball–sized meatballs.
- Heat the olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the meatballs in a single layer. Cook, turning them to brown on all sides and until they are cooked through. Transfer the meatballs to a plate and set aside.
- In the same skillet, add 3 tablespoons of unsalted butter and let it melt. Stir in the flour and cook for about 2 minutes until it turns a light brown color. Slowly whisk in the beef broth and heavy whipping cream. Add the Worcestershire sauce and Dijon mustard. Allow the sauce to simmer for several minutes until it thickens slightly. Season with extra salt and pepper as needed.
- Return the browned meatballs to the skillet with the sauce. Stir gently to coat the meatballs in the sauce and let them heat through.
- While the sauce simmers, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta and then toss it with the meatball sauce. If the sauce is too thick for your liking, add another splash of broth or cream and stir to combine.
- Garnish with extra chopped parsley and serve immediately.
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