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Lunch Dinner One Pot Beef Pasta Meatballs
4.6 from 33 votes

Swedish Meatball Pasta

Jump to RecipePrintRate
By: Joanna Cismaru •10/30/22 11 Comments

This post may contain affiliate links. Please read my disclosure policy.

Swedish Meatball Pasta – This spin on a classic recipe gives you an entire meal-in-one made with pasta shells cooked down in a rich, creamy sauce, and loaded with flavorful meatballs. You’ll need just one pot and 30 minutes to turn this dreamy, creamy dinner into a reality!

overhead shot of swedish meatball pasta in a beige braised garnished with parsley
Table of Contents Open
  • The Best Swedish Meatball Pasta Recipe
  • What’s So Special About Swedish Meatballs?
  • Ingredients You’ll Need
  • How To Make Swedish Meatball Pasta
  • What To Serve With Swedish Meatball Pasta
  • How To Store Leftovers
  • Freezing
  • Other Easy One Pot Meals To Try
  • Swedish Meatball Pasta
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Swedish Meatball Pasta Recipe

If you’ve been following my blog and the recipes I create over the years, you’ll come to learn the three things I love more than anything: Pasta, meatballs, and making dinner in just one pot. Is this Swedish meatball pasta my dream meal realized? I think so!

These meatballs are made with warm spices that cook down to perfectly flavor that simple creamy sauce. I know everyone will be pining for seconds after finishing their plate, so this recipe will make lots to mitigate any duels over the last scoop. Good thing it’s made with such easy kitchen staple ingredients! You’re going to need to add it to your dinner rotation.

overhead shot of swedish meatball pasta in a small white bowl garnished with parmesan cheese and parsley

What’s So Special About Swedish Meatballs?

There’s a reason these little meatballs have gained such popularity and traction all over the world! Every country has their own version of meatballs, but the Swedes could rival Italy with their version loaded with warm flavor and cooked in a flavorful, creamy sauce.

Swedish meatballs are smaller than what you’d usually see in an Italian restaurant, and they’re also flavored with a mixture of nutmeg and allspice rather than herbs.

If you’re familiar with making Swedish meatballs, you’ll notice I’ve replaced the classically used sour cream with heavy cream. For this one-pot pasta dish, cream is much easier to cook into the pasta and the rich flavor simply works better with pasta.

Ingredients You’ll Need

overhead shot of all the ingredients needed to make swedish meatball pasta
  • Panko breadcrumbs – You can use Italian breadcrumbs if that’s what you have handy.
  • Onion – White or yellow, doesn’t matter.
  • Milk – Any type, even a non-dairy alternative, will work.
  • Ground beef – I used lean ground beef. You can use ground pork instead. Ground poultry will also work, but keep in mind the meatballs will be drier.
  • Egg – A large egg.
  • Spices – Nutmeg and allspice. You can use one or the other if you don’t have both on hand.
  • Salt & pepper – Season to taste.
  • Olive oil – Grape seed, avocado, canola, vegetable, sunflower, or safflower oils can be used instead.
  • Chicken broth – Use low-sodium. Beef or veggie broth can work too.
  • Heavy cream – Any cream with at least 35%MF. A can of full fat coconut milk will work too if you need a non-dairy alternative.
  • Worcestershire sauce – Soy sauce can be used instead.
  • Dijon mustard – If you aren’t a fan of dijon, you can use regular yellow mustard.
  • Pasta – I used mini shells, but use your favorite.
  • Parmesan cheese – Freshly grated.
  • Parsley – Chopped for a fresh, bright garnish.

How To Make Swedish Meatball Pasta

process shots showing how to make meat mixture for swedish meatballs and how to form them
  1. Form the meatballs: Add all the meatball ingredients to the bowl and mix well to combine. Use your hands to form small meatballs, using about 2 tbsp of the meat mixture per meatball. I find it easier to use a small scoop, this way all the meatballs will be the same size.
  2. Sear the meatballs: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Add the meatballs, cooking in batches if needed, and brown on all sides. Transfer the meatballs to a paper towel lined plate.
  3. Mix the sauce: To the same skillet add the chicken broth, cream, Worcestershire, mustard, salt, and pepper to the pot. Stir everything well. Bring the mixture to a bubble, add the pasta, then reduce the heat to a simmer.
  4. Cook the noodles & finish: Stir often, until the noodles are cooked through and tender. It should take 10 to 12 minutes depending on your noodles. Stir in the parmesan cheese and the meatballs. Taste for seasoning, garnish with fresh parsley, and serve.
process shots showing how to make swedish meatball pasta

What To Serve With Swedish Meatball Pasta

This creamy, dreamy pasta dish is perfect with some fresh greenery. You can serve up your favorite simple salad, some steamed or roasted vegetables, plus a good crusty bread to get every last bit of that fantastic sauce out of the pan. Here are some of my favorite sides:

  • Kale and Quinoa Salad
  • Avocado Tomato Salad
  • Ultimate Parmesan Roasted Broccoli
  • Skillet Green Beans
  • No Knead Bread
  • Artisan Bread
side shot of swedish meatball pasta in a small white bowl garnished with parmesan cheese and parsley

How To Store Leftovers

Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. They’ll reheat best in the microwave at 30 second intervals, stirring in between, until heated through. You can reheat on the stovetop if you prefer, but make sure to use a non-stick skillet over medium heat. Add a splash more broth if needed.

overhead close up shot of swedish meatball pasta in a beige braised garnished with parsley

Freezing

While it’s not ideal to freeze cooked pasta, you definitely can if you don’t mind a softer texture once the pasta thaws back out. This dish will last 1-2 months frozen. Make sure everything has cooled down to room temperature before transferring to an airtight container.

Let the pasta thaw slowly overnight in the fridge before reheating. Be very careful when reheating and stirring the pasta to avoid breaking them.

side close up shot of swedish meatball pasta in a beige braised garnished with parsley

Other Easy One Pot Meals To Try

  • Cheesy Chicken Broccoli Pasta
  • One Pot Chicken and Peas Fettuccine Alfredo
  • Pasta Alla Gricia
  • Instant Pot Beef Stroganoff
  • Haluski
  • Instant Pot Swedish Meatballs
  • One Pot Creamy Chicken Pot Pie Pasta
  • Meatballs with Mushroom Sauce

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead close up shot of swedish meatball pasta in a beige braised garnished with parsley
Print
4.58 from 33 votes

Swedish Meatball Pasta

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
Swedish Meatball Pasta – This spin on a classic recipe gives you an entire meal-in-one made with pasta shells cooked down in a rich, creamy sauce, and loaded with flavorful meatballs. You'll need just one pot and 30 minutes to turn this dreamy, creamy dinner into a reality!
6

Ingredients

For the meatballs

  • ½ cup breadcrumbs (I used Panko)
  • 1 medium onion (grated or minced)
  • ¼ cup milk
  • 1 pound ground beef
  • 1 egg
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

For the pasta

  • 2 tablespoon olive oil
  • 4 cups chicken broth (low sodium)
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups pasta (dry (about 8 oz))
  • ½ cup parmesan cheese
  • 2 tablespoon parsley (freshly chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Form the meatballs: Add all the meatball ingredients to the bowl and mix well to combine. Use your hands to form small meatballs, using about 2 tbsp of the meat mixture per meatball. I find it easier to use a small scoop, this way all the meatballs will be the same size.
  • Sear the meatballs: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Add the meatballs, cooking in batches if needed, and brown on all sides. Transfer the meatballs to a paper towel lined plate.
  • Mix the sauce: To the same skillet add the chicken broth, cream, Worcestershire, mustard, salt, and pepper to the pot. Stir everything well. Bring the mixture to a bubble, add the pasta, then reduce the heat to a simmer.
  • Cook the noodles & finish: Stir often, until the noodles are cooked through and tender. It should take 10 to 12 minutes depending on your noodles. Stir in the parmesan cheese and the meatballs. Taste for seasoning, garnish with fresh parsley, and serve.

Equipment

  • Le Creuset 3.75-Quart Braiser

Notes

  1. Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. They’ll reheat best in the microwave at 30 second intervals, stirring in between, until heated through. You can reheat on the stovetop if you prefer, but make sure to use a non-stick skillet over medium heat. Add a splash more broth if needed.
  2. While it’s not ideal to freeze cooked pasta, you definitely can if you don’t mind a softer texture once the pasta thaws back out. This dish will last 1-2 months frozen. Make sure everything has cooled down to room temperature before transferring to an airtight container.
  3. Let the pasta thaw slowly overnight in the fridge before reheating. Be very careful when reheating and stirring the pasta to avoid breaking them.

Nutrition Information

Calories: 642kcal (32%)Carbohydrates: 55g (18%)Protein: 32g (64%)Fat: 32g (49%)Saturated Fat: 15g (94%)Cholesterol: 137mg (46%)Sodium: 959mg (42%)Potassium: 638mg (18%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 811IU (16%)Vitamin C: 4mg (5%)Calcium: 193mg (19%)Iron: 4mg (22%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead close up shot of swedish meatball pasta in a beige braised garnished with parsley

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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11 Comments
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Michelle
Michelle
Posted: 8 months ago

5 stars
Huge winner! I was unsure about the parmesan because I’ve never used it in a sauce for Swedish meatballs but it was fantastic! Another well-deserved FIVE STARS!!

0
Reply
Gladys Masker
Gladys Masker
Posted: 1 year ago

Can you use frozen meatballs instead of making them from scratch? I am only coking for 1 and this would be too much. This recipe sounds really good and I do want to try.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gladys Masker
Posted: 1 year ago

Of course!

0
Reply
Joao Melo
Joao Melo
Posted: 2 years ago

Followed exactly and tasted good. BUT it was too wet… saved the “soup” for another recipe. What do I have to adjust? May I add cornstarch slurry?
Thanks, J

1
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Joao Melo
Posted: 2 years ago

You can do that to thicken it, but it could also have to do with the ingredients used. For example, using milk instead of heavy cream etc.

0
Reply
FMK
FMK
Posted: 2 years ago

Has anyone made this recipe with precooked pasta? I’m not a fan of cooking the pasta in the sauce, would the sauce be too thin?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  FMK
Posted: 2 years ago

I would definitely not make that much sauce, probably half of it.

0
Reply
Susan
Susan
Posted: 2 years ago

Did anyone have luck leaving out the nutmeg and allspice? I just can’t handle those in savory dishes, so if you have other suggestions I’ll take them.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Susan
Posted: 2 years ago

You can leave them out! They’re used in such small quantities you won’t have to substitute. If anything some dried herbs would be nice.

0
Reply
Kari
Kari
Posted: 2 years ago

5 stars
Delicious! Family loved it

0
Reply
Angelika
Angelika
Posted: 2 years ago

5 stars
Leftovers not to be found. First time making this dish followed recipe exactly, it was delicious. Fast easy meal on the table less than 30 mins. Bowls didn’t need to be washed, they were licked clean. Thank you Jo

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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