If you’re searching for a cozy, crowd-pleasing meal that brings the comfort of Swedish cuisine Main Course. Imagine tender, perfectly seasoned meatballs bathed in a luscious, rich sauce and tossed with pasta — every bite is a mix of nostalgia and pure delight. This dish checks every box: approachable ingredients, soul-warming flavor, and a decadent, creamy finish that’s hard to resist!

Swedish Meatball Pasta Recipe - Recipe Image

Ingredients You’ll Need

A handful of well-chosen essentials come together to fill every bowl with hearty goodness. Each ingredient in this recipe plays a key role, whether it’s building flavor, adding silkiness, or lending a splash of color — you’ll taste the love in every bite!

Ground beef: The backbone of our meatballs, bringing rich, beefy flavor and a satisfying bite.
Ground pork: Adds essential juiciness and a tender texture that keeps the meatballs soft and succulent.
Breadcrumbs: Helps hold the meatballs together while soaking up flavor and moisture for extra tenderness.
Egg: Binds everything into perfect, cohesive rounds that won’t fall apart during cooking.
Whole milk: Introduces creaminess and helps keep the meatballs moist and light.
Salt: The simplest way to bring out all those savory flavors — don’t be shy, meatballs love it!
Black pepper: Lends just the right touch of heat and complexity.
Allspice: The secret to authentic Swedish flavor with a warm, aromatic kick.
Nutmeg: Subtle but essential, adding a whisper of sweetness and warmth.
Olive oil: For browning the meatballs, it ensures a perfect sear and extra flavor.
Unsalted butter: Gives the sauce rich depth and an irresistible, silky finish.
All-purpose flour: Thickens the sauce so it hugs the pasta in every bite.
Beef broth: The base of the creamy sauce; use homemade if you can for even more comfort!
Heavy cream: Makes the sauce luxuriously smooth and lush.
Worcestershire sauce: Adds tang and umami, lifting up every single note in the sauce.
Dijon mustard: A gentle tang that balances the sauce’s richness.
Egg noodles or pasta of choice: Egg noodles are classic, but any sturdy pasta will soak up all that glorious sauce.
Fresh parsley, chopped: For color and a fresh, herbaceous finish that makes each serving pop.

How to Make Swedish Meatball Pasta

Step 1: Mix and Shape the Meatballs

Start by adding the ground beef, ground pork, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg to a large bowl. Gently mix everything together with clean hands or a fork, just until combined — this ensures the meatballs stay tender, not tough. Form the mixture into 1-inch balls; you’ll get the perfect bite-sized morsels that cook up succulent and flavorful every time.

Step 2: Brown the Meatballs

Heat the olive oil in a large skillet over medium heat. Carefully place the meatballs in the pan, working in batches if needed to avoid crowding. Let them sizzle undisturbed for a few minutes, then roll them around to brown on all sides. This quick browning step gives the meatballs a gorgeous crust and locks in all the juices. Once browned, set them aside on a plate.

Step 3: Make the Creamy Sauce

In the same skillet (hello, flavor!), melt the butter over medium heat, scraping up any browned bits. Sprinkle in the flour and whisk for a minute or two to cook off the raw taste. Now, slowly whisk in the beef broth until everything’s smooth and golden. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard, letting the sauce bubble up. You’ll see it transform into an irresistibly silky, aromatic base.

Step 4: Simmer the Meatballs

Nestle those lovely meatballs back into the skillet, spooning sauce over them as you go. Cover and let everything simmer for about 10 minutes, until the meatballs are cooked through and the sauce has thickened. This slow simmer infuses the sauce with even more meaty flavor and ensures every bite is rich and meltingly tender.

Step 5: Cook the Pasta

While the meatballs are simmering, cook your pasta according to the package instructions. Egg noodles are traditional, but truly, any short pasta that cradles the sauce will be wonderful. When cooked, drain well and set aside.

Step 6: Toss and Serve

With everything ready, gently toss the cooked pasta right into the skillet with the meatballs and sauce, letting every strand get wonderfully coated. Sprinkle liberally with fresh chopped parsley for a burst of herbal freshness. Serve hot and get ready for pure Swedish Meatball Pasta bliss.

How to Serve Swedish Meatball Pasta

Garnishes

Don’t be shy with the parsley! It adds vibrant color and a snappy, fresh flavor that balances the creaminess of the sauce. For extra flair, try shaving a little fresh Parmesan over the top — it’s not traditional, but it’s absolutely delicious and adds a bit of nutty sharpness.

Side Dishes

Swedish Meatball Pasta is wonderfully satisfying on its own, but it pairs beautifully with a crisp green salad tossed in a tangy vinaigrette. A side of garlicky sautéed green beans or roasted carrots also brings a sweet, earthy balance to all the richness.

Creative Ways to Present

For family-style comfort food, serve Swedish Meatball Pasta in a big, wide platter set in the center of the table. For a more elegant twist, twirl the noodles onto plates with a set of tongs, crown with meatballs, then drizzle extra sauce and herbs on top for a show-stopping presentation. Leftovers? Stuff them into a toasted hoagie bun with extra sauce for the ultimate creamy meatball sandwich!

Make Ahead and Storage

Storing Leftovers

Stash any leftover Swedish Meatball Pasta in an airtight container and refrigerate for up to three days. The flavors get even cozier as they mingle, making for some truly dreamy next-day lunches.

Freezing

Want to save some for later? You absolutely can! Let the meatballs and sauce cool, then freeze them (without the pasta) in a freezer-safe container for up to two months. Thaw overnight in the fridge and cook up fresh pasta when you’re ready to enjoy.

Reheating

To reheat, place the meatballs and sauce in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce. Warm gently until everything is steamy and smooth. If you’re reheating assembled pasta, add a drizzle of milk or broth so it stays luscious.

FAQs

Can I use ground turkey or chicken instead?

Absolutely! Swap the beef and pork for ground turkey or chicken for a lighter take. The seasonings and sauce work just as well, though you may want to add an extra splash of milk to keep the meatballs juicy.

Is it possible to make this recipe gluten-free?

Yes — simply substitute gluten-free breadcrumbs and use your favorite gluten-free pasta. Make sure to check the labels on your broth and Worcestershire sauce too, as some brands contain gluten.

Can I make the meatballs ahead of time?

Definitely. Shape the meatballs a day in advance and store them tightly covered in the fridge until you’re ready to cook. You can even freeze raw meatballs — just add a few minutes to the cooking time when you’re ready to brown them.

What type of pasta should I use?

Egg noodles are the classic choice for Swedish Meatball Pasta, but penne, fusilli, or any sturdy short pasta will work beautifully. Pick what you love or have on hand!

Can I double the recipe for a crowd?

Yes! Just use a larger skillet or a wide Dutch oven to ensure everything browns evenly and the sauce simmers without overflowing. Double the joy, double the comfort!

Final Thoughts

I hope you’re as excited to dig into Swedish Meatball Pasta as I am every time I make it! There’s a reason this recipe never lasts long at my house — it’s comforting, creamy, and 100% satisfying. Grab your skillet and get cooking; this is one memory-making meal your whole crew will love.

Swedish Meatball Pasta Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of Swedish meatballs combined with pasta in a rich and creamy sauce, a delightful meal that’s perfect for cozy nights in.

Ingredients

Scale

For the Meatballs:

1 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1 large egg
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg

For the Sauce:

2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard

For Serving:

12 ounces egg noodles or pasta of choice
2 tablespoons fresh parsley, chopped

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Instructions

Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg. Shape into 1-inch meatballs.
Cook the Meatballs: Brown the meatballs in olive oil in batches. Set aside when done.
Make the Sauce: In the same skillet, melt butter, whisk in flour, then gradually add beef broth. Stir in cream, Worcestershire sauce, and mustard.
Combine and Simmer: Return meatballs to the skillet, cover, and simmer for 10 minutes.
Cook the Pasta: Meanwhile, cook pasta, drain, and set aside.
Finish and Serve: Toss pasta with meatballs and sauce. Garnish with parsley before serving.