Description
Swedish Meatball Pasta with Creamy Sauce
Ingredients:
1 lb ground beef
2 tbsp olive oil
Salt and pepper to taste
2 cloves garlic, minced
1 cup heavy cream
1/4 cup grated Parmesan cheese
8 oz penne pasta
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your oven to 350°F (175°C). Prepare the meatballs. In a mixing bowl, combine the ground beef, salt, and pepper. Mix well to ensure everything is well combined.
Form the mixture into small balls and place them on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until they are golden brown and cooked through. Remove from the oven and let it rest for a few minutes before slicing.
In a large skillet over medium-high heat, add the olive oil. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Toss the cooked pasta with the creamy sauce until well coated. Add the sliced meatballs and mix thoroughly.
Serve the Swedish Meatball Pasta with Creamy Sauce hot, garnished with chopped fresh parsley for added color and flavor. This dish is perfect for a satisfying meal that combines the rich flavors of meatballs with the comforting richness of creamy pasta. Enjoy your delicious Swedish Meatball Pasta!
Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In your mixing bowl, thoroughly combine the ground beef, salt, and pepper. For the best texture, use your hands and avoid overmixing. Roll the mixture into uniform, 1-inch meatballs and place them on the prepared sheet. Bake for 20-25 minutes until browned and cooked through. While they bake, start your pasta water boiling and cook the penne to al dente. For the sauce, heat olive oil in a large skillet, sauté the garlic until fragrant (about 30-60 seconds), then pour in the heavy cream. Simmer gently for 3-5 minutes until it thickens slightly. Off the heat, stir in the Parmesan cheese until melted. Finally, combine the drained pasta, creamy sauce, and sliced meatballs in the skillet, tossing everything to coat evenly.
Serving Suggestions
This rich and comforting pasta dish pairs beautifully with lighter sides. Serve it with a simple green salad dressed with a sharp vinaigrette to cut through the creaminess. Steamed green beans, roasted broccoli, or a side of lingonberry jam (a classic Swedish accompaniment) are also excellent choices. For a complete cozy meal, add some crusty garlic bread to soak up every bit of the delicious sauce.
How-to Summary
To make Swedish Meatball Pasta: 1) Bake seasoned beef meatballs. 2) Cook penne pasta. 3) Create a creamy garlic-Parmesan sauce in a skillet. 4) Combine pasta, sauce, and sliced meatballs. 5) Garnish with fresh parsley and serve.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Egg noodles are a traditional choice, but fettuccine, rigatoni, or any short pasta that holds sauce well will work.
How can I make a lighter sauce? Substitute half the heavy cream with whole milk or a lower-fat cream. Be careful not to boil it vigorously to prevent curdling.
Can I make the meatballs ahead of time? Yes. Cook and cool the meatballs completely, then store them in an airtight container in the fridge for up to 3 days. Reheat gently in the sauce.
What can I use instead of ground beef? A mix of ground pork and beef is traditional for Swedish meatballs. For a leaner option, ground turkey or chicken works, but add a tablespoon of breadcrumbs to keep them moist.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
Common Mistakes to Avoid
- Overmixing the meat: This makes meatballs tough. Mix just until ingredients are combined.
- Boiling the cream sauce: Always simmer gently to prevent the cream from separating or becoming greasy.
- Underseasoning: Taste and season both the meatball mixture and the sauce adequately. The pasta and cream will dilute the seasoning.
- Using pre-grated Parmesan: Freshly grated Parmesan melts much more smoothly into the sauce compared to the powdered kind, which can be clumpy.
Conclusion
This Swedish Meatball Pasta recipe is the ultimate comfort food, merging the hearty satisfaction of homemade meatballs with a luxuriously creamy pasta. It’s a straightforward, one-pan dish that feels special enough for a weekend dinner yet simple enough for a busy weeknight. By following the step-by-step guide and avoiding common pitfalls, you’ll create a consistently delicious and crowd-pleasing meal. Don’t forget the final garnish of fresh parsley—it adds a vital pop of color and freshness. Enjoy your culinary creation!