Description
This comforting Swedish Meatball Pasta combines tender ground beef and chicken meatballs seasoned with warm spices, served in a creamy beef stock sauce with sour cream and elbow macaroni. A delicious twist on classic Swedish meatballs, this hearty one-pot meal is perfect for weeknight dinners and family gatherings.
Ingredients
Scale
Meatballs
- ¾ pound ground beef
- ¾ pound ground chicken
- â…“ cup Panko breadcrumbs
- 2 large egg yolks
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley leaves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste (1 teaspoon salt and ½ teaspoon pepper for mixing)
Pasta and Sauce
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups beef stock
- â…“ cup sour cream
Instructions
- Combine Meatball Ingredients: In a large bowl, combine ground beef, ground chicken, Panko breadcrumbs, egg yolks, green onions, parsley, ground allspice, and ground nutmeg. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Mix thoroughly until the mixture is well combined and evenly seasoned.
- Shape Meatballs: Form the mixture into 1 to 1¼-inch meatballs, aiming for about 24 total. Make sure each meatball is uniform in size to ensure even cooking.
- Brown Meatballs: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the meatballs in batches, browning all sides for about 2 to 3 minutes per batch. Once browned, transfer the meatballs to a paper towel-lined plate and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set aside.
- Make Roux: In the same Dutch oven, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute until it turns lightly browned, stirring constantly to avoid lumps.
- Prepare Sauce: Gradually whisk in the beef stock, stirring continually. Bring the mixture to a simmer and cook until it thickens slightly, about 3 to 5 minutes.
- Simmer Meatballs in Sauce: Return the browned meatballs to the sauce. Stir occasionally and cook until the meatballs are heated through and the sauce thickens further, approximately 5 minutes.
- Add Pasta and Sour Cream: Stir the cooked elbow macaroni and sour cream into the sauce and meatballs. Warm everything together for 2 to 3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Serve the Swedish Meatball Pasta immediately, optionally garnished with extra chopped fresh parsley for a pop of color and freshness.
Notes
- Use fresh ground meats for best flavor and texture.
- Panko breadcrumbs help keep the meatballs light and tender.
- Browning the meatballs before simmering enhances their flavor and texture.
- Make sure not to overcook the pasta; al dente texture is ideal.
- For a richer sauce, substitute sour cream with heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to prevent curdling of the sour cream.
