Swedish Meatballs and Pasta
Tender, aromatic Swedish meatballs in a rich, creamy sauce served over perfectly cooked pasta — this comforting dish blends savory spices, fresh herbs, and a silky gravy for a cozy, satisfying meal any night of the week.
Swedish Meatballs & Pasta Topped with Parsley
Ingredients
For the Meatballs
1 lb (1 pack) 80/20 ground beef
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp milk
1 large egg
¼ tsp ground allspice
¼ tsp ground nutmeg
1 tsp ground oregano
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper, to taste
2 tbsp olive oil (for frying)
For the Sauce
4 tbsp unsalted butter
3 tbsp all-purpose flour
1 chicken bouillon cube
2 cups water (adjust for desired consistency)
1 tbsp spicy brown mustard
1 tbsp Worcestershire sauce
Salt and pepper, to taste
Optional: extra allspice and nutmeg for more aromatic flavor
For the Pasta
8 oz pasta of choice (egg noodles, penne, or spaghetti work well)
Salt, for boiling water
Instructions
Meatballs
In a large bowl, combine ground beef, egg, milk, diced onions, minced garlic, allspice, nutmeg, oregano, parsley, salt, and pepper. Mix until well combined.
Roll mixture into 1-inch meatballs and place on a plate or tray.
Heat olive oil in a large skillet over medium heat. Fry meatballs for 5–8 minutes, turning occasionally, until golden brown on all sides. Remove from skillet and set aside.
Sauce
In the same skillet, melt butter over medium heat. Add flour and whisk to form a roux. Cook for 1–2 minutes until lightly golden.
Stir in chicken bouillon and water, whisking until smooth. Add more water as needed to reach your preferred sauce thickness.
Stir in spicy brown mustard, Worcestershire sauce, and season with salt and pepper.
Optional: Add a pinch more allspice and nutmeg for a deeper, aromatic flavor.
Return meatballs (and any juices) to the skillet, toss to coat in sauce, and remove from heat.
Pasta
Bring a large pot of salted water to a boil.
Cook pasta (I chose Ricciarelle this time) according to package directions until al dente. Drain well.
Serving
Place pasta in bowls, spoon meatballs and creamy sauce on top, and garnish with fresh parsley. Serve immediately.
