Swedish Meatball Pasta

5 from 3 votes

Juicy Swedish meatballs simmered in a creamy, spiced sauce with peppers and mushrooms, then tossed with pasta for an easy weeknight dinner.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Swedish

Diet: Low Lactose

Servings: people

Calories: 929kcal

Place ground beef, grated onions, egg, salt, freshly ground black pepper, coriander powder, chili, chopped parsley, and allspice in a large bowl.
Mix until nicely combined and knead for a few minutes.
Take a small amount from the mixture and turn it into a bite-size meatball. Place on a plate. Repeat until you finish the mixture.
Place a large pan or a wok on high heat and heat some vegetable oil.
Add half of the meatballs and nicely sear all sides until brown. Remove to a plate and repeat with the rest of the meatballs.
Add grated cheese to the sauce before adding the cooked pasta and then add the chopped herbs.
Give it a good stir, check the seasoning and garnish with some parmesan shavings.

When you finish browning the meatballs, add chopped onions to the pan.
Nicely brown the onions for a few minutes, stirring occasionally.
Add the sliced peppers and saute for a few minutes before adding the sliced mushrooms.
Saute the mushrooms until soft and then add the chili, salt, black pepper, nutmeg, and white wine.
Let the white wine reduce totally and then add the double cream.
Let the sauce bubble up for a few minutes before adding the browned meatballs.
Cook for 8-10 minutes until the meatballs are thoroughly cooked. Start cooking your pasta in boiling water in meanwhile.

While the meatballs are cooking in the sauce, start cooking your choice of pasta in boiling water. Make sure to follow the instructions on the packaging.
Add grated cheese to the sauce before adding the cooked pasta and then add the chopped herbs.
Give it a good stir, check the seasoning and garnish with some parmesan shavings.

Use ground beef with at least 15% fat for juicy, tender meatballs. Leaner beef will dry out during frying.
Homemade meatballs are soft and delicate, so handle them gently while pan-frying and turn them with a spatula rather than tongs.
Cook your pasta in plenty of salted boiling water for the best results. Don't add oil to the pasta water, as it prevents the sauce from sticking to the pasta and can delay the water from boiling.
No allspice on hand? Ground cloves make a good substitute, though the flavor is stronger, so use a little less.
For a traditional touch, serve with a spoonful of lingonberry jam on the side to balance the rich, creamy sauce.
Omit the wine and chili if you're making this for kids.
You can double the meatball mixture and freeze the extras uncooked on a tray, then transfer to a bag once solid. They'll keep for up to 3 months.
Leftovers keep for up to 5 days in the fridge or 3 months in the freezer, in an airtight container.