Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Yield: 6 SERVINGS
This Swedish Meatball pasta is mind-blowing! Flavor-packed meatballs and perfectly cooked elbow pasta smothered in a mouthwatering cream sauce gravy. This dish is beyond fantastic!
INGREDIENTS
¾ lb ground beef
¾ lb ground pork
8 oz. elbow macaroni
⅓ c Panko
¼ tsp ground allspice
2 large egg yolks
2 tbsp chopped fresh parsley leaves
¼ tsp ground nutmeg
3 tbsp unsalted butter
1 tbsp olive oil
¼ c. all-purpose flour
2 green onions, thinly sliced
⅓ c. sour cream
3 c. beef stock
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE SWEDISH MEATBALL PASTA
Step 1: Following the package directions, cook the pasta in a large pot of boiling salted water. When done, drain the pasta well.
Step 2: Place the ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice, and nutmeg in a large bowl. Season with 1 tsp salt and half tsp pepper. Stir well with your hands or using a wooden spoon until well mixed. Then, shape the mixture into about 1 to 1 ¼-inch meatballs, making about 24 meatballs.
Step 3: In a large skillet, heat the olive oil over medium-high heat. To the hot oil, add the meatballs in batches and cook for about 2 to 3 minutes until all sides are browned. To a paper towel-lined plate, transfer the browned meatballs and set aside.
Step 4: In the same skillet, melt the butter. Once the butter has melted, whisk in the flour and cook for about a minute until lightly browned. Next, slowly stir in the beef stock. Continue to cook for another 3 to 5 minutes while stirring constantly until a little thickened.
Step 5: Return the meatballs to the skillet and cook for additional 5 minutes, stirring often, until heated through and the sauce has thickened. Then, toss in the pasta. Add the sour cream and cook for 2 to 3 minutes more until completely heated. To taste, season with salt and pepper.
Step 6: Remove from the heat when done and serve the Swedish Meatball Pasta right away. Enjoy!