Swedish Meatball Pasta

Swedish Meatball Pasta is a cozy, creamy dish that blends tender meatballs with perfectly cooked pasta, all tossed in a savory, rich gravy-style sauce. It’s the perfect mix of comfort food and a hearty weeknight meal, and it comes together in one pot for easy cleanup.

Why You’ll Love This Recipe

I love how this recipe transforms a classic favorite into a one-pot meal. The meatballs are juicy and flavorful, the sauce is creamy with a hint of spice and warmth, and the pasta soaks up all that rich flavor. I can whip this up on a busy weeknight, but it still tastes like something special. Plus, it’s a family-friendly dish that always disappears fast at the dinner table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or a mix of beef and pork)

• Bread crumbs

• Milk

• Egg

• Onion, finely chopped

• Garlic, minced

• Salt and black pepper

• Allspice and nutmeg (for that classic Swedish meatball flavor)

• Butter

• All-purpose flour

• Beef broth

• Heavy cream or sour cream

• Worcestershire sauce

• Pasta (like egg noodles, penne, or rotini)

• Fresh parsley for garnish

Directions

1. I start by mixing the ground meat with breadcrumbs, milk, egg, onion, garlic, salt, pepper, allspice, and nutmeg until just combined. Then I roll the mixture into small meatballs.

2. In a large skillet or pot, I brown the meatballs in butter, cooking them in batches so they sear properly. Once browned, I remove them from the skillet and set them aside.

3. Using the same pan, I melt more butter, whisk in flour to create a roux, and gradually stir in the beef broth, Worcestershire sauce, and cream. I let the sauce simmer until thickened.

4. I return the meatballs to the pan, let them simmer in the sauce for 10-12 minutes, and then add the pasta. I either pre-cook the pasta or let it cook directly in the sauce, depending on the type used.

5. Once the pasta is tender and the sauce is creamy, I give it a good stir and garnish with fresh parsley before serving.

Servings and timing

This recipe serves about 4 to 6 people. It takes approximately 15 minutes to prep and 30 minutes to cook, so I can have it on the table in under 45 minutes.

Variations

• I sometimes switch up the meat with ground turkey or chicken for a lighter version.

• For added depth, I like to stir in a splash of white wine with the broth.

• I’ve also made it gluten-free using GF pasta and breadcrumbs.

• If I want more veggies, I throw in some sautéed mushrooms or spinach toward the end of cooking.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the stovetop or microwave, adding a splash of broth or cream to bring back the sauce’s creaminess. It also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use frozen meatballs instead of homemade?

Yes, I’ve used frozen meatballs in a pinch. I just make sure to brown them well or heat them according to package instructions before adding them to the sauce.

What kind of pasta works best?

I prefer wide egg noodles or rotini because they hold the sauce well, but any short pasta shape works.

Can I make this dish ahead of time?

Definitely. I often prep the meatballs and sauce ahead, then cook the pasta fresh when ready to serve.

How do I prevent the cream sauce from curdling?

I make sure to lower the heat before adding cream or sour cream and stir it in slowly. Avoid boiling once it’s added.

Is there a dairy-free version?

Yes, I’ve made a dairy-free version using plant-based butter and cream alternatives. It still turns out rich and flavorful.

Conclusion

Swedish Meatball Pasta is my go-to when I want something hearty, satisfying, and packed with flavor. It brings all the coziness of traditional Swedish meatballs into one convenient dish, perfect for sharing or enjoying as leftovers. Whether I make it for a family dinner or a chilly night in, it always hits the spot.

Swedish Meatball Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Swedish-American
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

Swedish Meatball Pasta is a one-pot, creamy comfort dish combining tender homemade meatballs, rich gravy-style sauce, and hearty pasta for a family-friendly weeknight dinner.

---

Ingredients

• 1 lb ground beef (or mix of beef and pork)
• 1/2 cup bread crumbs
• 1/4 cup milk
• 1 egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 4 tbsp butter, divided
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream or sour cream
• 1 tbsp Worcestershire sauce
• 8 oz pasta (egg noodles, penne, or rotini)
• Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, mix ground meat, bread crumbs, milk, egg, onion, garlic, salt, pepper, allspice, and nutmeg until just combined. Form into small meatballs.
2. In a large skillet or pot, heat 2 tbsp butter and brown meatballs in batches. Remove and set aside.
3. In the same pan, melt remaining 2 tbsp butter. Whisk in flour and cook to form a roux.
4. Gradually stir in beef broth, Worcestershire sauce, and cream. Simmer until thickened.
5. Return meatballs to the pan and simmer for 10-12 minutes.
6. Add pasta (pre-cooked or let it cook in the sauce depending on type). Stir until pasta is tender and coated with sauce.
7. Garnish with fresh parsley and serve hot.

---

Notes

• Use ground turkey or chicken for a lighter version.
• Add white wine with broth for extra flavor.
• Make it gluten-free with GF pasta and breadcrumbs.
• Add mushrooms or spinach for more veggies.
• Store leftovers in fridge up to 3 days or freeze up to 2 months.

---

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 580
• Sugar: 4g
• Sodium: 820mg
• Fat: 34g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 1g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 115mg