Swedish Meatball Pasta
Everyone’s favorite Swedish meatballs with pasta noodles tossed right into that cream sauce goodness. So heavenly, so good.
Is there anything better than Swedish meatballs?
The answer to that is yes. And that is Swedish meatballs with perfectly cooked elbow macaroni stirred into that heavenly cream sauce gravy.
I know. It’s mind-blowingly-fantastic.
Now if elbow macaroni is not your thing, you can use ANY pasta to your liking – rotini, cavatelli, ditalini, penne – it is ALL GOOD. But I do recommend using a tube-type pasta for the sauce to sneak in.
And if you do have any leftovers (so sorry but I can’t make promises on this!), they taste even better on day 2 and 3!
Swedish Meatball Pasta
Everyone’s favorite Swedish meatballs with pasta noodles tossed right into that cream sauce goodness. So heavenly, so good.
Ingredients
- 8 ounces elbow macaroni
- ¾ pound ground beef
- ¾ pound ground pork
- ⅓ cup Panko
- 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
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups beef stock
- ⅓ cup sour cream
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
- Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes. Stir in pasta and sour cream until heated through, about 2-3 minutes; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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This was damn delicious! I used white onion instead of green onions because I thought I had green onions but didn’t. I didn’t have allspice so I used 1/8 tsp cinnamon and 1/8 tsp cloves and I think it worked out well.
My only negative comment was that it took way longer than the 20 minutes prep and 20 minutes cook time. Putting the meat mixture together was quick but cooking the meatballs took longer than 20 minutes. That said now that I have made this once I will make it again knowing that it does take longer that it said in the recipe. As I was typing my review I might just make it without the macaroni and serve it over egg noodles as the sauce was very good.
This is one of my favourite recipe’s,all my family love it,even the fussy ones.Thank u
just ok
Wow! Everyone loved it. A friend who eats like a bird had seconds. We will make it often. I think I’ll make the meatballs and freeze them so I can make this easily often. Thank you.
Miss, your ingredients for recipes are right on! I made the swedish meatballs and used egg noddles and it all worked and tasted delish. Eating right now…yum you. I’m glad I’ve used your recipes for a awhile and they all rock! You have the talent for being a chef who knows what works and what doesn’t!
Wow! I have made a lot of meatball recipes, but this one is really delicious! Perfect amount of sauce to meatball ratio. This will be a regular menu item from now on.
SO YUMMY! We just finished our last bite and it was already requested that more be made! Thank you!
This dish was absolutely delicious!!! It was very easy to follow the instructions and the ingredients were already in my kitchen. I highly recommend this dish.
RSmalls
This was so easy for someone who never made Swedish meatballs before! I followed the recipe exactly, except I made the meatballs in advance with a sauce, and then a few hours when ready to serve, I combined the pasta, sour cream with the meatballs and baked for five minutes. Came out perfect!
Thanks! Already have homemade frozen meatballs (that I was wondering what I wanted to make with them). You just answered that question. Have a great week.
Made as directed and I wish I would have increased the sauce. It was really tasty and my family liked it. I felt like it took longer than 40 mins, but that’s ok. It was worth it.
Found those recipe on Pinterest, so going to look through your collection and find more to try!
Thanks!
I followed the recipe as written and it was delicious. I may have been a little heavy handed on the spices since I didn’t measure per se~ just kinda eyeballed it! Everyone cleaned their bowls and I will be putting this into a regular rotation for our dinners. Thank you for another great recipe!
Can I use the egg whites instead of yolks as we \ can’t eat yolks
First time using this recipe. I thought the meatballs were very good. The sauce was a bit underwhelming, but maybe the beef broth I used is to blame! I will definitely use this recipe again and will tweak the sauce as I cook. I have been happy with all the recipes of yours that I’ve tried.
This recipe is fantastic! The flavors are amazing right off the stove but seem to be even better the next day. We loved this and will be making it again. Thank you for sharing!
Yummmmmmm. I was hesitant about the elbow noodles, but they were perfect. Next time, I’m adding mushrooms!
This was SO good! I made it exactly as the recipe states and it was amazing! My family is pretty hard to please and they all ate a big helping.
We followed the recipe exactly as written and it was very good. The texture of the meatballs and body of the sauce was great it was very satisfying on a crisp autumn evening. We felt it was missing something, however. The flavor was too nuanced. Next time we will increase the amount of spices (nutmeg and allspice) in the meatballs.
Thank you for another tasty recipe!
We had pre-made meat balls from a local Italian delicatessen, which made this even easier…but other than that, we made it as written. It was excellent on this rainy, stormy, night in Delaware.
Followed the recipe exactly… on the final taste test, my boyfriend and I both thought “It’s missing something.” We added some Worcestershire and that was just the pep it needed! Otherwise super yummy recipe, just needs a little kick to cut the creamy sauce.