Creamy Pasta Meatballs

This homemade Swedish Meatball Pasta brings one-pot comfort to your table with juicy, well-seasoned meatballs swimming in a velvety sauce alongside tender pasta shells. Whip this crowd-pleaser up in just half an hour - it's a lifesaver for hectic evenings or laid-back weekend feasts.

What Makes This Dish Special

We've taken classic Swedish meatball flavors and tossed them with pasta to create a complete meal in one pot. Warm hints of nutmeg and allspice really boost the taste, while the smooth, creamy sauce coats every bit of pasta for an indulgent experience with each forkful. It's filling, warming, and loaded with goodness that'll have everyone reaching for another helping.

What You'll Need

• For the Meatballs:
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1 small onion, finely diced
  • 1/4 teaspoon each: nutmeg, allspice
• For the Pasta and Sauce:
  • 1 pound medium shell pasta
  • 4 cups beef broth
  • 2 cups heavy cream
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons butter
  • Fresh parsley for garnish

How To Make It

Final Touches

Give everything about 5 minutes to rest so the sauce gets thicker. Sprinkle fresh parsley on top before you dig in.

Finish the Dish

Put the meatballs back in the pot. Let everything bubble together for 5 minutes until meatballs aren't pink inside and pasta has a slight bite. Add salt and pepper to taste.

Create the Cream Sauce

When pasta's nearly done, pour in the heavy cream and Worcestershire sauce. Let it bubble gently for 3-4 minutes until it starts getting thicker.

Cook the Pasta

Toss pasta shells into the broth. Let it come to a boil, then turn down to medium-low. Stir now and then for 8-10 minutes so nothing sticks.

Start the Sauce

In the same pot, melt the butter. Cook any leftover diced onion until soft. Add beef broth, making sure to scrape all those tasty brown bits from the bottom.

Brown the Meatballs

Heat olive oil in a big Dutch oven over medium-high heat. Cook meatballs in batches, about 2-3 minutes each side until golden. Take them out and set aside.

Prepare the Meatballs

Mix breadcrumbs and milk in a big bowl and let them sit for 5 minutes. Add your meats, egg, diced onion, nutmeg, allspice, salt, and pepper. Mix just enough to combine everything. Shape into 1-inch balls.

What To Serve With It

This pasta goes great with a simple salad or some oven-roasted veggies for a complete meal. Grab some crusty bread to soak up that amazing sauce. Try sides like a kale and quinoa mix, simple green beans, or crispy broccoli to balance out the richness.

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Keeping Leftovers Fresh

Pop any extras in a sealed container in your fridge for up to 4 days. When you want to eat it again, warm it in the microwave in short 30-second bursts, giving it a stir each time, or heat it slowly on the stove with a little broth to thin the sauce. Be careful not to break up the pasta while stirring.

How To Freeze It

Let everything cool down completely before putting it in a freezer container. It'll keep well for up to 2 months. Just move it to the fridge the night before you want to eat it. The pasta might get a bit softer after freezing, but it'll still taste wonderful when heated up.

Frequently Asked Questions

→ Can I prepare this in advance?

Store leftovers in the fridge for 3-4 days. Freezing works too, but pasta can get softer after thawing, so keep that in mind.

→ Why grate the onion for meatballs?

Grating ensures the onion blends seamlessly into the meat, enhancing the flavor and avoiding big pieces that could make meatballs break apart.

→ What makes these meatballs Swedish-style?

A mix of nutmeg and allspice gives them their unique taste, while the creamy mustard sauce makes them extra special.

→ Can I swap out the pasta shape?

Sure, just pick something similar in size for even cooking. Follow the packet’s cooking instructions while adjusting if needed.

→ How do I warm up leftovers?

Use the microwave, stirring every 30 seconds, or heat on the stovetop over medium. Add a bit of broth if the sauce seems dry.

Conclusion

Tender meatballs and pasta come together in a creamy, flavorful sauce with a hint of traditional Swedish spices like nutmeg. Made in one pan and perfect for a 30-minute dinner.