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.
1teaspooncracked black pepper, or 1/2 teaspoon ground black pepper
16ouncesshort pasta noodles such as penne, ziti, cavatappi or cellentani noodles
1/2 white or yellow onion, diced
2cupsmilkI used half and half
1teaspoonsaltor to taste
1/2teaspooncracked black pepper, or 1/4 teaspoon ground pepper
freshly chopped parsley for garnishoptional
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!