Step into a world of culinary delight with our Swedish Meatball Pasta, where the classic appeal of Swedish meatballs meets the comforting embrace of perfectly cooked pasta. This flavorful fusion combines tender beef and pork meatballs with a creamy, savory sauce, creating a dish that’s both comforting and sophisticated. Get ready for a symphony of spices and textures that will elevate your pasta experience to new heights.
Our Swedish Meatball Pasta has become a go-to in our home, especially on chilly evenings when the craving for comfort food strikes. Picture the kitchen filled with the aroma of sizzling meatballs, a medley of spices dancing in the air. The process of rolling each meatball becomes a family affair, with laughter and chatter echoing through the kitchen. As the pasta cooks, the anticipation builds, and once plated, the dish becomes a masterpiece of flavor and comfort that brings everyone together.
Why This Recipe Dazzles:
- Perfect Meatball Harmony: A blend of ground beef and pork, seasoned with Panko, green onions, and aromatic spices, creates a symphony of flavors in every bite.
- Creamy Elegance: The rich, velvety sauce, made with a roux and beef stock, wraps the meatballs and pasta in a luxurious embrace.
- Effortless Sophistication: Despite its gourmet appeal, this recipe is surprisingly easy to make, suitable for both family dinners and entertaining guests.
- Versatile Pleasure: A dish that seamlessly combines the best of Swedish and Italian cuisine, offering a unique and delightful twist on traditional meatball recipes.
Ingredients:
- 225g (8 ounces) elbow macaroni
- 340g (3/4 pound) ground beef
- 340g (3/4 pound) ground pork
- 80g (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
- 15ml (1 tablespoon) olive oil
- 42g (3 tablespoons) unsalted butter
- 30g (1/4 cup) all-purpose flour
- 710ml (3 cups) beef stock
- 80ml (1/3 cup) sour cream
Directions:
- In a large pot of boiling salted water, cook the pasta according to package instructions; drain well.
- 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. Stir until well combined and roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
- Heat olive oil in a large skillet over medium-high heat. Cook meatballs in batches until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- 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.
- 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.
- Serve immediately and savor the delightful marriage of Swedish and Italian flavors.
Notes: Feel free to experiment with different pasta shapes for a fun twist. Garnish with extra parsley or a sprinkle of Parmesan for added elegance. This dish reheats well, making it perfect for leftovers or meal prep.
