Swedish Meatball Pasta
Ingredients:
1 lb ground beef or ground turkey (for lighter version)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 tbsp fresh parsley, chopped (plus more for garnish)
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
2 tbsp olive oil (for cooking)
12 oz pasta (egg noodles, penne, or any preferred pasta)
1/2 cup beef broth (or chicken broth)
1 cup heavy cream
1 tbsp Dijon mustard (optional, for tanginess)
1 tbsp soy sauce (for depth of flavor)
1/4 tsp nutmeg (optional, for authentic Swedish flavor)
1/2 cup sour cream (optional, for added creaminess)
Instructions:
Make the Meatballs:
In a bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix until just combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
Cook the Meatballs:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides (about 6-8 minutes). Remove the meatballs from the skillet and set them aside.
Cook the Pasta:
While the meatballs are cooking, prepare the pasta according to package instructions. Drain and set aside.
Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Pour in the beef broth, heavy cream, Dijon mustard, soy sauce, and nutmeg. Stir to combine, scraping up any brown bits from the bottom of the pan for extra flavor.
Bring the sauce to a simmer, then add the meatballs back into the skillet. Let the sauce simmer for 5-7 minutes, allowing the meatballs to cook through and the sauce to thicken.
Combine Pasta and Meatballs:
Once the meatballs are cooked through, stir in the cooked pasta, mixing gently to coat the pasta with the creamy sauce. If the sauce seems too thick, you can add a splash more broth or water to thin it out.
Finish and Serve:
Stir in the sour cream (if using) for extra creaminess. Adjust seasoning with salt and pepper to taste.
Garnish with additional fresh parsley and serve hot.