Swedish Meatball Pasta

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Swedish Meatball Pasta - Everyone's favorite Swedish meatballs with pasta noodles tossed right into that cream sauce goodness. So heavenly, so good.

Everyone’s favorite Swedish meatballs with pasta noodles tossed right into that cream sauce goodness. So heavenly, so good.

Swedish Meatball Pasta - Everyone's favorite Swedish meatballs with pasta noodles tossed right into that cream sauce goodness. So heavenly, so good.

Is there anything better than Swedish meatballs?

The answer to that is yes. And that is Swedish meatballs with perfectly cooked elbow macaroni stirred into that heavenly cream sauce gravy.

I know. It’s mind-blowingly-fantastic.

Swedish Meatball Pasta - Everyone's favorite Swedish meatballs with pasta noodles tossed right into that cream sauce goodness. So heavenly, so good.

Now if elbow macaroni is not your thing, you can use ANY pasta to your liking – rotini, cavatelli, ditalini, penne – it is ALL GOOD. But I do recommend using a tube-type pasta for the sauce to sneak in.

And if you do have any leftovers (so sorry but I can’t make promises on this!), they taste even better on day 2 and 3!

Swedish Meatball Pasta - Everyone's favorite Swedish meatballs with pasta noodles tossed right into that cream sauce goodness. So heavenly, so good.

Swedish Meatball Pasta

Everyone’s favorite Swedish meatballs with pasta noodles tossed right into that cream sauce goodness. So heavenly, so good.

Swedish Meatball Pasta

20 minutes20 minutes

Chungah Rhee

Ingredients:

  • 8 ounces elbow macaroni
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1/3 cup Panko
  • 2 large egg yolks
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups beef stock
  • 1/3 cup sour cream

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
  3. Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  4. Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.
  5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes. Stir in pasta and sour cream until heated through, about 2-3 minutes; season with salt and pepper, to taste.
  6. Serve immediately.

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