Swedish Meatball Pasta Recipe (With YouTube Video)

Swedish meatball pasta with homemade egg noodles is the perfect from-scratch meal the whole family will love!

When it comes to cooking from scratch for a big family including kids of all ages, its not always easy to please everyone – but these homemade Swedish meatballs are always a crowd-pleaser in my house.  From scratch pasta is the ultimate comfort food.  Its one of those things you get spoiled on, making it tough to go back to store bought pasta!

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Why You’ll Love This Recipe

• This recipe makes 18 large meatballs so you’re not carb-loading on mostly pasta, you’re getting plenty of protein in this meal as well.
• You can modify this recipe and cut the meatball ingredients in half if you don’t like to consume that much meat.
• You can easily substitute boxed pasta if you don’t have time to make your own and it will still be delicious.

Hang out with me in my homestead kitchen while we make Swedish Meatball Pasta from scratch!

What You’ll Need

MEATBALL INGREDIENTS

• 2 lbs ground beef
• 1 lb ground pork sausage
• 2 eggs
• 1 cup bread crumbs or 4 pieces of dry bread, cubed
• 1/2 cup milk
• 1 tablespoon worcestershire sauce
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 t salt
• 1/2 t nutmeg
• 1/2 t allspice

CREAMY SAUCE INGREDIENTS

• 4 T butter
• 1/4 cup flour
• 8 cups beef bone broth
• 1/2 cup heavy cream
• 1 t salt
• 1/2 t black pepper
• fresh parsley for garnish

ONE BATCH OF MY HOMEMADE EGG NOODLES

TOOLS

• large bowl
• large pot or dutch oven
• (optional) pasta machine

Step-By-Step Recipe Instructions

MAKE THE MEATBALLS

Heat a large skillet with a bit of oil or melt butter.  Combine ground beef with pork sausage and all other meatball ingredients to a large mixing bowl and mix with your hands very well. Shape into 1″ meatballs (approximately golf-ball size of the meatball mixture).  Place meatballs to the hot skillet and cook for about 2 minutes on each side.  Set the meatballs aside on a plate (they will not be cooked in the middle at this point, that’s ok). Leave the drippings in the skillet.

MAKE THE CREAMY SAUCE

Use the same skillet to make the gravy – add 4 T butter to the skillet on medium heat.  When the butter is browned, whisk in the flour to make a roux.  Let the roux bubble for a minute or two, being careful not to let it burn.  Slowly begin pouring in the beef bone broth, whisking the whole time.  Pour in the heavy cream, add salt & pepper, whisking while doing so.  Return the meatballs to the gravy right away and let them finish cooking on medium-high heat while the gravy simmers and thickens – about 15-20 minutes.

While the sauce is simmering, make the pasta noodles and cook in a pot of boiling water al dente.  Drain the cooked pasta and add to the sauce and meatballs, stir well.  Remove from heat, cover, and allow the Swedish meatball pasta and sauce mixture to set and thicken up for 15 minutes before serving. Serve with a dusting of parmesan cheese. 

FAQ

1. Can I use all beef instead of a mixture of beef and pork?
   Yes, you can use all beef if you prefer. However, using a mixture of beef and pork tends to yield a more traditional flavor and texture.
2. Can I make Swedish meatballs gluten-free?
   Yes, you can make Swedish meatballs gluten-free by using gluten-free breadcrumbs or omitting the breadcrumbs altogether. You can also use a gluten-free flour or cornstarch as a binder instead of breadcrumbs.
3. How do I know when Swedish meatballs are cooked?
   Swedish meatballs are cooked through when they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check the temperature, or cut one open to ensure that there is no pinkness inside and adjust your cook time accordingly.
4. What size should I make the meatballs?
   Swedish meatballs are typically made into small, bite-sized balls, roughly 1 to 1.5 inches (2.5 to 3.8 cm) in diameter. However, you can adjust the size according to your preference.
5. Can I make Swedish meatballs with other meats?
   While traditional Swedish meatballs are made with beef and pork, you can experiment with other meats such as turkey, chicken, or even vegetarian options like mushrooms or lentils for a different flavor profile.
6. What should I do if my meatball mixture is too dry?
   If your meatball mixture seems too dry, you can add a little bit of milk or broth to moisten it. Be careful not to add too much liquid, as this can make the meatballs too soft.
7. How do I prevent my meatballs from falling apart?
   To prevent meatballs from falling apart, make sure your meat mixture is well-combined and evenly mixed. You can also try chilling the meat mixture in the refrigerator for 30 minutes before shaping into balls, which can help them hold their shape better.
8. Can I make Swedish meatballs in a slow cooker?
   Yes, you can make Swedish meatballs in a slow cooker. Simply brown the meatballs in a skillet first, then transfer them to the slow cooker along with the sauce and cook on low for 4-6 hours or until cooked through.
9. Are Swedish meatballs spicy?
   Traditional Swedish meatballs are not spicy, but they do have a warm, savory flavor from the spices like allspice and nutmeg. However, you can adjust the level of spice to your liking by adding more or less of the spice. 

Tips

1. Use a mixture of meats: Traditional Swedish meatballs are made with a combination of ground beef and ground pork. This combination adds flavor and moisture to the meatballs. You can adjust the ratio according to your preference, but using both meats generally yields the best results.
2. Don’t overmix the meat: When mixing the meatball ingredients, be careful not to overmix the meat mixture. Overmixing can result in tough meatballs. Mix until just combined, then shape into balls.
3. Chill the meat mixture: After mixing the meatball ingredients, chill the mixture in the refrigerator for about 30 minutes. Chilling helps the mixture firm up, making it easier to shape into balls and preventing the meatballs from falling apart during cooking.
4. Use a cookie scoop: For evenly sized meatballs, consider using a cookie scoop to portion out the meat mixture before shaping into balls. This ensures that all the meatballs are the same size, which helps them cook evenly.
5. Garnish with fresh herbs: Before serving, garnish the meatballs with chopped fresh parsley or dill for a pop of color and freshness.
6. Double the batch: Swedish meatballs are great for meal prep and freeze well. Consider making a double batch and freezing some for next time. They make for quick and easy family dinners on busy weeknights.

Storage

1. Refrigeration: If you plan to consume the meatballs within a few days, store them in an airtight container in the refrigerator. Make sure the meatballs are completely cooled before storing them. They can typically last in the refrigerator for 3 to 4 days.
2. Freezing: If you want to store the meatballs for a longer period, freezing is the best option. Once the meatballs have cooled completely, arrange them in a single layer on a baking sheet and place them in the freezer until they are firm. Then, transfer the meatballs to a freezer-safe container or resealable plastic bag. Label the container with the date and store them in the freezer for up to 3 months.
3. In sauce: If you’ve already cooked the meatballs in a sauce, you can store them directly in the sauce. Allow the meatballs and sauce to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 to 4 days or freeze for longer storage.
4. Portioning: If you plan to freeze the meatballs, consider portioning them before freezing. This way, you can thaw only the amount you need for a meal without having to defrost the entire batch.
5. Thawing: When you’re ready to eat the frozen meatballs, transfer them to the refrigerator to thaw overnight. Alternatively, you can thaw them in the microwave using the defrost setting or reheat them directly from frozen in a saucepan or skillet over low heat.

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