Swedish Meatballs Pasta Casserole Recipe Is What's For Dinner (30 Minutes) by Donna John

Meatballs are always a great option to make for dinner. Most often, they're made with inexpensive ingredients, have easy prep and cook up quickly. Pasta is another dinner you can't go wrong with. Combine the two and you are in for a treat! This easy skillet Swedish meatballs pasta recipe is a hearty, comforting meal the whole family will want to dig into.

The meatballs are a mixture of ground beef, panko, egg yolks, minced green onions, ground allspice and ground nutmeg. Season the mixture with salt and black pepper, mix gently with your clean hands or a wooden spoon, and then shape into meatballs. You should get between 24 and 28 1-inch meatballs. The meatballs are browned well on all sides then removed to a plate while you make the gravy.

Photo credit (all photos): Donna John

To make the gravy, melt butter in the skillet and whisk in the flour until smooth. Slowly start pouring in the beef broth, whisking constantly, until it thickens and is a smooth consistency. Pop the meatballs back into the sauce, then add cooked elbow macaroni pasta and sour cream. Heat through, taste and adjust seasonings, and it's ready to be served.

Serve this easy high-protein Swedish meatballs recipe with pasta for dinner with a side salad or fresh vegetable.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 8 ounces elbow macaroni, cooked according to package directions
• 1 1/2 pounds ground beef 
• 1/3 cup panko
• 2 egg yolks
• 2 green onions, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/4 cup flour
• 2 cups beef broth
• 1/3 cup sour cream

Here's how to make it: 

1. In a mixing bowl, combine the ground beef, panko, egg yolks, green onion, parsley, allspice and nutmeg. Season with salt and pepper. Mix gently until combined.
   
2. Roll the mixture into 1-inch meatballs. (Half ground beef and half ground pork is an option, too, if you like porky goodness in your meatballs.)
   
3. Heat the olive oil in a large skillet over medium-high heat. Cook the meatballs in batches (if needed) until well browned on all sides, about 2 to 3 minutes. Transfer to a plate.
   
4. Melt the butter in the same skillet. Whisk in the flour and cook, stirring, about 1 minute.
   
5. Slowly start pouring and whisking in the beef broth. Cook, stirring constantly, until it thickens, about 2 to 4 minutes.
   
6. Add the meatballs back to the pan and cook, stirring occasionally, about 5 minutes.
   
7. Stir in the cooked pasta and sour cream. (Any short pasta could be used instead of elbow macaroni. )Cook about 2 to 3 more minutes. Taste and season with more salt and pepper, if needed.
   
8. Serve. Garnish with chopped fresh parsley or parsley flakes. (I like to sprinkle the finished dish with some parsley flakes for color.) Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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