Easy Swedish Meatball Pasta Dinner (Print Version)

# Ingredients:

01 - 1/2 cup breadcrumbs (Panko).
02 - 1 medium onion, grated or minced.
03 - 1/4 cup milk.
04 - 1 pound ground beef.
05 - 1 egg.
06 - 1/4 teaspoon nutmeg.
07 - 1/4 teaspoon allspice.
08 - 1 teaspoon salt.
09 - 1/2 teaspoon pepper.
10 - 2 tablespoons olive oil.
11 - 4 cups low sodium chicken broth.
12 - 1 cup heavy cream.
13 - 1 tablespoon Worcestershire sauce.
14 - 2 teaspoons dijon mustard.
15 - 3 cups dry pasta (about 8 oz).
16 - 1/2 cup parmesan cheese.
17 - 2 tablespoons fresh parsley, chopped.

# Instructions:

01 - Mix all meatball ingredients in a bowl. Shape into small meatballs using about 2 tbsp mixture each.
02 - Heat olive oil in large pot over medium-high heat. Brown meatballs on all sides, working in batches if needed.
03 - Put cooked meatballs on paper towels to drain.
04 - Add broth, cream, Worcestershire, mustard, salt and pepper to pot. Stir well and bring to a bubble.
05 - Add pasta, reduce heat to simmer. Cook 10-12 minutes until tender, stirring often.
06 - Stir in parmesan and return meatballs to pot. Top with parsley and serve.

# Notes:

01 - Keeps in fridge 3-4 days.
02 - Can freeze up to 2 months.
03 - Reheat with extra broth if needed.
04 - Use scoop for even meatball size.

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