Spicy And Creamy Swedish Meatball Pasta

5 from 3 votes

Spicy, juicy, and delicious Swedish meatballs cooked in a creamy & cheesy mushroom sauce and then served with your favorite pasta.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Mediterranean

Diet: Low Lactose

Servings: people

Calories: 928kcal

Place ground beef, grated onions, egg, salt, freshly ground black pepper, coriander powder, chili, and chopped parsley 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.

Cook your pasta in plenty of salted boiling water for the best results. Don't add any oil to pasta water as it prevents the sauce from sticking to the pasta and also delays boiling the pasta water.
Use ground beef with a minimum of %15 fat for juicy and tasty meatballs.

Homemade meatballs have a soft texture and should be handled with extra care while pan-frying them.

You can double the recipe for the meatballs and freeze some for later. They will keep frozen for up to 3 months in an airtight container.

Omit the wine and chili if you are cooking this delicious meatball pasta dish for kids!
The leftovers would keep for up to 5 days when refrigerated in an airtight container, or up to 3 months in the freezer.