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
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.
- 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)
- 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.
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