Swedish Meatball Pasta – This variation on a traditional recipe provides a full dinner in one, with pasta shells cooked down in a rich, creamy sauce and stuffed with tasty meatballs.
Ingredients:
For the Meatballs:
1 pound ground beef
1/4 cup Panko breadcrumbs
1/4 cup milk
1 egg
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Salt and pepper to taste
For the Pasta and Sauce:
8 ounces egg noodles
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped for garnish
Directions:
Preheat oven to 400°F (200°C).
In a bowl, mix together ground beef, Panko, milk, egg, allspice, nutmeg, salt, and pepper. Form into small meatballs.
Arrange meatballs on a baking sheet and bake for about 20 minutes.
Cook egg noodles according to package instructions; drain.
In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
Whisk in flour until lightly browned. Gradually whisk in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Cook, whisking continuously, until slightly thickened.
Add the meatballs to the skillet and cook for a few minutes.
Stir in the cooked noodles, and season with salt and pepper.
Garnish with parsley before serving.
Recipe Card
Creamy and Savory Swedish Meatball Pasta
Ingredients
- For the Meatballs:
- 1 pound ground beef
- 1/4 cup Panko breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- For the Pasta and Sauce:
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix together ground beef, Panko, milk, egg, allspice, nutmeg, salt, and pepper. Form into small meatballs.
- Arrange meatballs on a baking sheet and bake for about 20 minutes.
- Cook egg noodles according to package instructions; drain.
- In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
- Whisk in flour until lightly browned. Gradually whisk in beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Cook, whisking continuously, until slightly thickened.
- Add the meatballs to the skillet and cook for a few minutes.
- Stir in the cooked noodles, and season with salt and pepper.
- Garnish with parsley before serving.
-
Old Fashioned Goulash
In the pantheon of American comfort food, few dishes claim a legacy as humble, hearty, and deeply woven into family memory as Old-Fashioned Goulash. This is not the paprika-laden stew of Hungary, but a uniquely American one-pot wonder, born from ingenuity and economy. It’s the savory, saucy, and supremely satisfying answer to “what’s for dinner?”…
-
White German Chocolate Cake with Cheesecake Center
Imagine a dessert that pauses the conversation. A slice reveals a stunning cross-section: a layer of snowy-white, tender crumb gives way to a dense, creamy ribbon of vanilla cheesecake, all enveloped in a cascade of rich, nutty coconut-pecan frosting. This is not your grandmother’s German chocolate cake. This is the White German Chocolate Cake with…
-
Chocolate Toffee Trifle
In the world of desserts, few creations master the art of magnificent spectacle and make-ahead ease like the trifle. And when you combine layers of rich chocolate, velvety cream, buttery toffee, and tender cake, you create not just a dessert, but a conversation piece—the Chocolate Toffee Trifle. This is the dessert that promises to be…