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Easy Swedish Meatball Pasta recipe | lecremedelacrumb.com

Swedish Meatball Pasta

Nutritious and delicious, Swedish Meatball Pasta is a perfect meal for adults and children alike. Made with tender, juicy beef, pasta spirals, and a creamy, savory sauce, this dish is an excellent choice for family dinners that everyone will love. 
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 836kcal
Author Tiffany



  • 2 pounds ground beef
  • 3/4 cup breadcrumbs
  • 1 medium white or yellow onion, diced
  • 2 large eggs, lightly whisked
  • 2 teaspoons Italian seasoning
  • 1 teaspoon cracked black pepper, or 1/2 teaspoon ground black pepper
  • 1 teaspoon salt


  • 16 ounces short pasta noodles such as penne, ziti, cavatappi or cellentani noodles
  • 4 tablespoons butter
  • 1/2 white or yellow onion, diced
  • 1 teaspoon minced garlic
  • 4 tablespoons flour
  • 2 cups beef broth
  • 2 cups milk I used half and half
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon cracked black pepper, or 1/4 teaspoon ground pepper
  • freshly chopped parsley for garnish optional


  • Preheat oven to 400 degrees.
  • In a large bowl combine all ingredients for the meatballs and mix well. Shape into balls about 1.5 inches wide (a cookie scoop works great, I typically use to scoops with a regular sized cookie scoop for each meatball).
  • To cook the meatballs, you can brown them oven medium-high heat in an oven-safe skillet for 4-5 minutes, then transfer to the preheated oven and cook for 12-15 minutes until cooked through OR skip the browning and arrange them on a baking sheet or in a casserole dish in a single layer (not touching) and put them straight into the oven for 20-25 minutes until cooked through and no longer pink in the middle.
  • While meatballs are cooking, place noodles in a large pot, cover with water, and bring to a boil. Cook until just fork-tender (follow package directions), drain, and set aside.
  • In the same pot you cooked the noodles (or a large skillet at least 2 inches deep) melt the butter over medium heat. Add onions and cook 1-2 minutes. Stir in garlic and cook 1 minute longer until fragrant.
  • Sprinkle flour over melted butter and stir until it comes together in a thick paste.
  • Gradually whisk in the beef broth, followed by the milk.
  • Stir in worcestershire sauce, salt, and pepper. Taste and add more salt and pepper if needed.
  • Stir in noodles to coat in the sauce, then add the cooked meatballs. Garnish with chopped parsley if desired and serve.


The meatballs: I personally like to brown them in the skillet first, then transfer to the oven, but putting them straight into the oven works great too!


Calories: 836kcal | Carbohydrates: 79g | Protein: 44g | Fat: 37g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 171mg | Sodium: 1401mg | Potassium: 889mg | Fiber: 4g | Sugar: 9g | Vitamin A: 244IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 6mg