Craving a comforting, flavorful meal that's surprisingly easy to make? Look no further than this delicious Swedish Meatball and Pasta recipe! This classic dish is perfect for a cozy weeknight dinner or a special occasion, offering a delightful blend of savory meatballs, creamy sauce, and perfectly cooked pasta. It's one of those easy recipes that always impresses, making it a staple in our house. Get ready to elevate your homemade cooking game!
Ingredients:
This recipe provides a good balance of flavor and nutrition, making it a healthy meal option too.
For the Meatballs:
- 1 lb ground beef (80/20 blend recommended)
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup heavy cream
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
For the Pasta:
- 1 lb pasta (linguine, spaghetti, or egg noodles work well)
Instructions:
Making the Meatballs:
- In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and nutmeg. Avoid overmixing, as this can result in tough meatballs.
- Roll the mixture into 1-inch meatballs.
- Heat a large skillet over medium heat with a tablespoon of oil. Brown the meatballs on all sides, working in batches to avoid overcrowding the pan. This step adds a lovely depth of flavor. Set aside.
Preparing the Sauce:
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. This is a crucial step for thickening the sauce.
- Gradually whisk in the beef broth until smooth. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in the heavy cream, soy sauce, Dijon mustard, brown sugar, and Worcestershire sauce. Simmer for another 5 minutes to allow the flavors to meld.
Cooking the Pasta and Combining:
- Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Add the browned meatballs to the sauce and simmer for 5-10 minutes, allowing them to heat through and absorb the flavors.
- Add the cooked pasta to the sauce and gently toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
Serving Suggestions:
Serve immediately, garnished with fresh parsley or chives. A side of steamed green beans or a simple salad complements this hearty dish perfectly.
Tips and Variations:
- For extra flavor: Sauté some finely diced mushrooms or carrots with the onions and garlic before adding them to the meatball mixture.
- Make it spicier: Add a pinch of red pepper flakes to the sauce.
- For a lighter sauce: Use half-and-half instead of heavy cream.
- Meal prepping made easy: Meatballs can be made ahead of time and stored in the refrigerator for up to 3 days. The sauce can also be made ahead and reheated.
Nutritional Information (per serving, approximate):
This information is based on using 1 lb of pasta and is an estimate. Actual values may vary depending on specific ingredients used.
- Calories: Approximately 500-600
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 50-60g
This Swedish Meatball and Pasta recipe is a guaranteed crowd-pleaser. It’s a quick dinner idea that's both delicious and satisfying, making it a perfect addition to your repertoire of best recipes. Enjoy!