Swedish Meatball Pasta (Print Version)
# Ingredients:
01 -
1/2 cup breadcrumbs (Panko).
02 -
1 medium onion, grated or minced.
03 -
1/4 cup milk.
04 -
1 pound ground beef.
05 -
1 egg.
06 -
1/4 teaspoon nutmeg.
07 -
1/4 teaspoon allspice.
08 -
1 teaspoon salt.
09 -
1/2 teaspoon pepper.
10 -
2 tablespoon olive oil.
11 -
4 cups low sodium chicken broth.
12 -
1 cup heavy cream.
13 -
1 tablespoon Worcestershire sauce.
14 -
2 teaspoon dijon mustard.
15 -
1/2 teaspoon salt.
16 -
1/4 teaspoon pepper.
17 -
3 cups dry pasta (about 8 oz).
18 -
1/2 cup parmesan cheese.
19 -
2 tablespoon freshly chopped parsley.
# Instructions:
01 -
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. Use a small scoop for uniform size.
02 -
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.
03 -
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.
04 -
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.
# Notes:
01 -
Leftovers keep 3-4 days in fridge.
02 -
Can be frozen for 1-2 months though pasta texture may change.
03 -
Reheat carefully to avoid breaking pasta.