Name: Swedish Meatball Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish-American
Ingredients: 1 lb ground beef or a mix of ground beef and pork; 1/2 cup breadcrumbs; 1/4 cup milk; 1 large egg; 2 cloves garlic, minced; 1 small onion, grated or finely minced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp allspice; 1/4 tsp nutmeg; 2 tbsp butter (for cooking meatballs); 2 tbsp butter (for roux); 2 tbsp all-purpose flour; 2 cups beef broth; 3/4 cup heavy cream or sour cream; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard (optional); 12 oz pasta (egg noodles, penne, or fettuccine); Fresh parsley, chopped (for garnish)

Swedish Meatball Pasta is a cozy, comforting dish that brings together the classic flavor of tender meatballs with a creamy, savory sauce and pasta. It’s like a warm hug in a bowl—hearty, rich, and ready to satisfy any comfort food craving.

Swedish Meatball Pasta

Why You’ll Love This Recipe

I love how this dish takes the nostalgic flavor of Swedish meatballs and turns it into a full meal with the help of pasta. It’s the kind of dinner that feels both indulgent and easy. The creamy sauce clings to every strand of pasta, and the meatballs soak up all that goodness. Plus, it’s a one-pan style meal if I cook the meatballs and sauce in the same skillet, which makes cleanup a breeze. It’s great for a family dinner, a casual date night, or meal prepping for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or a mix of ground beef and pork)
Breadcrumbs
Milk
Egg
Garlic
Onion (grated or finely minced)
Salt and pepper
Allspice and nutmeg
Butter
Flour
Beef broth
Heavy cream (or sour cream for a tangy twist)
Worcestershire sauce
Dijon mustard (optional)
Pasta (like egg noodles, penne, or fettuccine)
Fresh parsley (for garnish)

Directions

I start by mixing the breadcrumbs and milk in a bowl and let them soak for a few minutes.
Then, I combine that mixture with the ground meat, egg, garlic, onion, salt, pepper, allspice, and nutmeg. I mix until just combined and form small meatballs.
In a large skillet, I heat some butter and cook the meatballs until browned on all sides and cooked through. Once done, I remove them and set aside.
In the same pan, I melt more butter and stir in the flour to make a roux. I slowly whisk in the beef broth, making sure there are no lumps.
I add cream, Worcestershire sauce, and a little Dijon mustard if I’m using it. I let the sauce simmer until it thickens.
While the sauce simmers, I cook the pasta in salted water according to package instructions, then drain.
I return the meatballs to the sauce and let them simmer for a few more minutes so they soak up all the flavor.
Finally, I toss the pasta into the sauce or serve the sauce and meatballs over the pasta, garnished with fresh parsley.

Servings and timing

This recipe makes about 4 to 6 servings.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes use ground turkey or chicken for a lighter twist on the meatballs.
For a vegetarian version, I swap the meatballs with plant-based alternatives and use veggie broth.
I love stirring in mushrooms or spinach for an extra veggie boost.
Egg noodles are traditional, but I’ve tried this with rigatoni, rotini, and even spaghetti—always delicious.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. It also reheats well in the microwave in 30-second bursts, stirring between each one. I avoid freezing the dish as the cream-based sauce can separate.

FAQs

How can I make the meatballs extra tender?

I soak the breadcrumbs in milk first to help keep the meatballs soft and juicy. Also, I avoid overmixing the meat mixture, which can make them dense.

Can I make this dish ahead of time?

Yes, I often make the meatballs and sauce ahead and store them separately. I just cook the pasta fresh when I’m ready to serve.

What type of pasta works best?

I usually go with egg noodles for the classic feel, but penne, fettuccine, or even shells work great and hold the sauce nicely.

Can I use sour cream instead of heavy cream?

Absolutely. Sour cream adds a tangier taste and still creates a rich, creamy texture.

Is there a gluten-free option?

Yes. I use gluten-free breadcrumbs and pasta, and swap the flour in the sauce for cornstarch or a gluten-free flour blend.

Conclusion

Swedish Meatball Pasta is everything I want in a comforting dinner—easy, flavorful, creamy, and filling. It takes the classic meatball flavor I know and love and wraps it up in a deliciously creamy pasta dish. Whether I’m serving it for family dinner or meal prepping for the week, this recipe is a go-to favorite in my kitchen.