One-Pot Swedish Meatball Pasta

There’s something incredibly satisfying about a meal that combines familiar comfort foods into one delicious dish. Our One-Pot Swedish Meatball Pasta does exactly that, bringing together the savory goodness of traditional Swedish meatballs with perfectly cooked pasta, all swimming in a rich, creamy sauce. And the best part? It all comes together in just one pot, meaning less cleanup and more time to enjoy your meal with family and friends.

This crowd-pleasing recipe transforms the classic Swedish meatball dinner into a convenient pasta dish that doesn’t sacrifice any of the traditional flavors you love. The tender meatballs, infused with aromatic spices like allspice and nutmeg, pair perfectly with the pasta and creamy sauce. Whether you’re looking for a hearty weeknight dinner or a dish to impress guests without spending hours in the kitchen, this one-pot wonder delivers on all fronts.

Why You’ll Love This Recipe

This Swedish meatball pasta recipe has quickly become a favorite among home cooks for several compelling reasons:

• One-Pot Convenience: Everything cooks in a single pot, minimizing cleanup and simplifying the cooking process.
• Quick Preparation: From start to finish, you can have this hearty meal on the table in about 30 minutes.
• Versatile Options: Make it with homemade meatballs for a fully scratch-made meal, or use frozen meatballs for an even quicker dinner solution.
• Family-Friendly: The creamy sauce and tender meatballs appeal to adults and children alike, making it a true crowd-pleaser.
• Balanced Meal: Protein, carbs, and a creamy sauce all in one dish creates a satisfying, complete meal.

Ingredients You’ll Need

For the Meatballs

• 1 pound ground meat (equal parts ground beef and ground pork)
• 1/3 cup panko breadcrumbs
• 1 medium onion, finely minced
• 2 large egg yolks
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for cooking)
• 1 tablespoon unsalted butter (for cooking)

Note: For a quicker version, you can substitute 1 pound of frozen beef meatballs instead of making them from scratch.

For the Pasta and Sauce

• 4 cups egg noodles (approximately 8 ounces)
• 2 cups beef broth
• 2 cups milk
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3/4 cup Parmesan cheese, freshly grated
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Preparing the Meatballs (From Scratch)

If you’re opting to make homemade meatballs (which we highly recommend for the best flavor), follow these steps:

1. In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, minced onion, egg yolks, chopped parsley, allspice, nutmeg, garlic powder, salt, and pepper.
2. Mix gently with your hands until just combined, being careful not to overmix, which can make the meatballs tough.
3. Shape the mixture into approximately 24 meatballs, each about 1 to 1-1/4 inches in diameter.
4. Heat the olive oil and butter in a large Dutch oven or deep skillet over medium-high heat.
5. Add the meatballs to the pot in batches, being careful not to overcrowd, and brown on all sides, about 2-3 minutes. They don’t need to be fully cooked at this stage.
6. Transfer the browned meatballs to a plate and set aside.

Quick Option: Using Frozen Meatballs

If you’re short on time, using frozen meatballs is a perfectly acceptable shortcut:

1. Cook 1 pound of frozen beef meatballs according to package instructions.
2. Set them aside while you prepare the pasta and sauce.

Creating the One-Pot Pasta

Now that your meatballs are prepared, it’s time to bring everything together in one pot:

1. In the same Dutch oven or pot used for browning the meatballs (no need to clean it), melt the 4 tablespoons of butter over medium heat.
2. Whisk in the flour and cook for about 1 minute until lightly browned, creating a roux.
3. Gradually whisk in the beef broth, stirring constantly to prevent lumps from forming.
4. Pour in the milk and add the Worcestershire sauce and Dijon mustard. Stir to combine.
5. Bring the mixture to a rolling boil, then add the egg noodles. Reduce the heat to a simmer.
6. Cook, stirring frequently, until the pasta is tender and the sauce has thickened slightly, about 8 minutes. The pasta will absorb much of the liquid as it cooks.
7. Add the meatballs back to the pot, gently stirring them into the pasta and sauce. Allow them to heat through, about 2-3 minutes.
8. Stir in the Parmesan cheese until melted and fully incorporated into the sauce.
9. Taste and adjust seasoning with salt and pepper as needed.

Serving Suggestions

This one-pot wonder is ready to be enjoyed right away. Here’s how to serve it for maximum appeal:

• Sprinkle with additional freshly chopped parsley for a pop of color and freshness.
• Offer extra grated Parmesan cheese at the table for those who enjoy a more pronounced cheese flavor.
• Serve with a simple green salad dressed with a light vinaigrette to balance the richness of the pasta dish.
• Crusty bread makes an excellent accompaniment for sopping up the delicious sauce.

Recipe Variations

While this recipe is delicious as written, there are several ways to customize it to suit your preferences:

Different Pasta Options

Egg noodles are traditional for this dish, but you can experiment with other pasta shapes:

• Penne or Rigatoni: These tubular shapes hold the sauce well and provide a nice bite.
• Fusilli or Rotini: The spiral shape traps the creamy sauce for extra flavor in every bite.
• Farfalle (Bow Tie): Not only visually appealing but also great at holding the sauce.

Dietary Adaptations

• Lighter Version: Substitute half-and-half or whole milk for the heavy cream to reduce calories without sacrificing too much richness.
• Gluten-Free: Use gluten-free pasta and ensure your breadcrumbs and flour are gluten-free alternatives.
• Dairy-Free: Though challenging due to the creamy nature of the dish, you could experiment with unsweetened almond milk and dairy-free butter substitutes.

Flavor Enhancements

• Add 1/2 cup of white wine to the sauce before adding the broth for an extra layer of flavor.
• Incorporate 1 cup of sliced mushrooms, sautéed with the onions, for an earthy dimension.
• Stir in 1 cup of frozen peas during the last 3 minutes of cooking for added color and nutrition.

Make-Ahead and Storage Tips

This Swedish meatball pasta is not just delicious fresh from the pot—it also stores well for future meals:

Refrigerating

Allow the pasta to cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 3 days. The pasta may absorb more of the sauce as it sits, so when reheating, you might need to add a splash of milk or broth to restore the creamy consistency.

Freezing

While pasta dishes aren’t always ideal for freezing due to texture changes, the meatballs freeze beautifully. Consider making a double batch of meatballs and freezing half for another meal. If you do freeze the complete dish, use within 2 months and be aware that the texture of the pasta may be slightly different after thawing.

Reheating

The best way to reheat this dish is gently on the stovetop over medium-low heat. Add a small amount of broth or milk to revive the sauce, and stir occasionally until heated through. Microwave reheating works in a pinch, but stir halfway through and be careful not to overheat, which can cause the sauce to separate.

Chef’s Tips for Success

• Don’t Overcook the Pasta: Since the pasta continues to cook slightly after you remove it from the heat, aim for al dente texture when testing for doneness.
• Meatball Consistency: For the most tender meatballs, mix the ingredients just until combined—overmixing can result in tough meatballs.
• Sauce Thickness: If your sauce seems too thin, let it simmer uncovered for a few extra minutes. If it’s too thick, add a splash of broth or milk to reach your desired consistency.
• Flavor Building: Don’t rush the roux stage (butter and flour cooking). This step builds flavor and ensures your sauce won’t have a raw flour taste.
• Room Temperature Dairy: If possible, let your milk come to room temperature before adding it to the hot roux to prevent curdling and ensure a smoother sauce.

Nutritional Information

Each serving of this one-pot Swedish meatball pasta (approximately 1/4 of the recipe) contains:

Note: Nutritional values are approximate and may vary based on specific ingredients and brands used.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can prepare the dish up to 2 days ahead and refrigerate. When reheating, add a splash of milk or broth to restore the creamy consistency, as the pasta will absorb more sauce during storage.

What can I serve with Swedish meatball pasta?

This one-pot meal is quite complete on its own, but it pairs beautifully with a simple green salad, steamed vegetables like green beans or broccoli, or some crusty bread for dipping in the sauce.

Can I use turkey or chicken instead of beef and pork?

Absolutely! Ground turkey or chicken can be substituted for a lighter version. Keep in mind that poultry has less fat, so the meatballs might be slightly less tender. Consider adding a tablespoon of olive oil to the mixture to compensate.

Why are allspice and nutmeg traditional in Swedish meatballs?

These warm spices are characteristic of Nordic cuisine and give Swedish meatballs their distinctive flavor that sets them apart from Italian or other varieties of meatballs. They provide a subtle warmth and depth that complements the creamy sauce perfectly.

Can I make this recipe dairy-free?

While challenging due to the creamy nature of the dish, you can attempt a dairy-free version using unsweetened almond or oat milk, plant-based butter, and nutritional yeast in place of Parmesan. The texture and flavor will differ from the original but can still be enjoyable.

This One-Pot Swedish Meatball Pasta brings together the best of comfort food in a convenient, delicious package. By combining the beloved flavors of traditional Swedish meatballs with the comfort of pasta and a rich, creamy sauce, all in one pot, we’ve created a meal that’s sure to become a regular in your dinner rotation. Whether you’re cooking for a family weeknight dinner or looking to impress guests with minimal effort, this recipe delivers satisfaction in every bite.

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

Read full bio of Srija Burman