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This one pot wonder has become my family's favorite comfort meal. Those tender spiced meatballs nestled in creamy sauce wrapped pasta make dinner time pure magic. The best part? It all comes together in just 30 minutes perfect for those busy evenings when we still want something special.
Why This Recipe Never Fails
I love how this dish combines everything we love about Swedish meatballs with the ease of one pot cooking. Those warming spices like nutmeg and allspice make the sauce something really special. Its become my go to recipe when I need a quick but impressive dinner that everyone loves.
Everything You Need
- Panko Breadcrumbs: These make our meatballs so light and tender. Regular Italian breadcrumbs work great too.
- Ground Beef: I like using lean ground beef for juicy meatballs but pork or turkey work beautifully too.
- Spices: Nutmeg and allspice give that authentic Swedish flavor. Even just one adds lovely warmth.
- Heavy Cream: This makes our sauce luxuriously rich. Try coconut milk for dairy free friends.
- Pasta Shells: Mini shells catch all that creamy sauce perfectly. Any small pasta shape will do.
- Parmesan Cheese: Always grate it fresh the flavor is so much better.
- Chicken Broth: I use low sodium so we can control the seasoning. Veggie or beef broth works too.
Lets Cook Together
- Form the Meatballs
- Mix breadcrumbs, onion, milk, ground beef, egg, spices, and seasonings. Roll into little meatballs about 2 tablespoons each.
- Sear the Meatballs
- Heat olive oil in a large pot over medium-high heat. Brown those meatballs in batches until golden then set aside on paper towels.
- Make the Sauce
- In the same pot combine chicken broth, heavy cream, Worcestershire sauce, mustard, salt, and pepper. Let it bubble away.
- Cook the Pasta
- Add your pasta right to the sauce, reduce heat, and simmer 10-12 minutes, stirring often until tender.
- Finish and Serve
- Stir in that fresh Parmesan and add the meatballs back. Adjust the seasoning, sprinkle with parsley, and dinner is ready.
Perfect Pairings
We love serving this with a fresh kale salad or some roasted Parmesan broccoli on the side. Dont forget crusty bread for soaking up that amazing sauce. A light citrus dessert makes the perfect ending.
Saving For Later
Leftovers keep beautifully in the fridge for 3-4 days in a good container. When youre ready to enjoy again just warm it up in short bursts in the microwave stirring between. Add a splash of broth if needed to bring back that creamy sauce.
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Freezer Tips
This pasta freezes really well just let it cool completely first. It'll stay good for a couple months. Thaw it overnight in the fridge then warm gently being careful not to break up the pasta too much.
Mix It Up
Sometimes I use ground pork or turkey in the meatballs for something different. Regular yellow mustard works if you dont have Dijon and extra nutmeg adds such nice warmth. For my dairy free friends coconut milk makes a lovely creamy sauce.
My Kitchen Secrets
Take time to get those meatballs nice and brown it adds so much flavor. Low sodium broth lets you control the salt better. Keep stirring that pasta so it doesnt stick and always taste before serving. Fresh Parmesan at the end makes everything extra creamy.
Make It Pretty
A sprinkle of fresh parsley some extra Parmesan and cracked black pepper make this dish look as good as it tastes. These little touches really make it feel special when serving to family or friends.
Prep Ahead Magic
I often make the meatballs and sauce ahead then just cook fresh pasta when were ready to eat. Its perfect for busy days when you still want a proper home cooked meal that tastes like you spent hours in the kitchen.
Why This Recipe Works
This pasta brings together everything we love about comfort food in one pot. Those tender meatballs that creamy sauce and perfectly cooked pasta create something really special. Its simple enough for everyday but impressive enough for company.
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Frequently Asked Questions
- → Can I make this ahead of time?
You can store this pasta in the fridge for 3-4 days. When reheating, warm it up in short bursts in the microwave or gently on the stove, adding a splash of broth if needed.
- → Can I freeze this dish?
While the pasta might get softer, you can freeze this for 1-2 months. Let it cool completely before freezing, and thaw overnight in the fridge before reheating.
- → How do I keep my meatballs the same size?
Using a small scoop helps make uniform meatballs. If you don't have a scoop, use about 2 tablespoons of meat mixture per meatball.
- → What kind of pasta works best?
Medium-sized pasta shapes work great in this dish. Regular shells, penne, or rotini will cook well in the sauce and hold up during stirring.
- → Why are my meatballs tough?
Tough meatballs usually come from overmixing the meat mixture or packing them too tightly. Mix just until combined and form the meatballs gently for the best texture.