Swedish Meatballs With Pappardelle

These warm-spiced Swedish meatballs from @foodiecrush are made with a lush and easy cream gravy sauce and served with Pappardelle pasta.

  • Prep Time


  • Cook Time


  • Resting Time


  • Total Time

    2hrs 10min

  • Serving Size 4-6

  • Recipe Category Pasta

  • Recipe Cuisine Swedish

Recipe By: Heidi Larsen


  • Meatballs:
  • 1 pound ground beef
  • 3/4 pound ground pork
  • 1 cup finely chopped yellow onion
  • 2 cloves garlic, pressed or finely minced
  • 3/4 cup plain dried breadcrumbs
  • 1 egg
  • 1/4 cup milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • Swedish Cream Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/3 cup beef stock
  • 2/3 cup heavy cream
  • 3 teaspoons soy sauce
  • 1 teaspoon DeLallo Dijon Mustard
  • Pasta Noodles:
  • 1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta
  • 2 tablespoons butter
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • In a large bowl, use your fingers to mix the ground beef and ground pork with the chopped onion, garlic, bread crumbs, egg, milk, allspice, kosher salt and black pepper until combined.
  • Use a 1 tablespoon measuring spoon or #40 scoop to portion out the meatball mix. Lightly toss the meatball between the palms of your hand to form small, round balls. Place on a platter or baking sheet and repeat with the remaining mixture. Cover and refrigerate for 1 hour to help them hold their shape while cooking.
  • Preheat the oven to 375°F and remove the meatballs from the refrigerator.
  • Heat the canola oil in a large cast-iron or non-stick skillet over medium-high heat. Add half of the meatballs and fry for 1-2 minutes. Shake the pan so the meatballs turn and cook, repeating until they are lightly browned on all sides, a total of about 5 minutes. Transfer to a platter and repeat with the remaining meatballs. Add all of the meatballs back to the skillet and bake in the oven for 20-25 minutes or until the meatballs are cooked through with an internal temperature of 160°F.
  • While the meatballs are baking, make the Swedish cream sauce and prepare the noodles.
  • To make the noodles, bring a large pot of water to a boil, season with kosher salt, and add the pappardelle pasta. Cook for 9 minutes, drain and return the noodles to the pot (off the heat) with the butter, parsley, kosher salt, freshly ground black pepper. Stir, then cover with a lid until ready to serve.
  • To make the creamy sauce, melt the butter in a medium saucepan or high-sided skillet over medium heat. Whisk in the flour and cook for 1 minute or until it is lightly browned. Add the beef stock and whisk until smooth. Cook until the sauce thickens, about 3-4 minutes. Reduce the heat and stir in the cream, soy sauce and Dijon mustard and simmer for another 1-2 minutes. Taste for seasoning. If the sauce seems too thick, add more beef stock 1-2 tablespoons at a time.
  • Pour the sauce into the pan with the meatballs and stir to combine. Serve over the warm noodles and enjoy.

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Swedish Meatballs with Pappardelle

These warm-spiced Swedish meatballs from @foodiecrush are made with a lush and easy cream gravy sauce and served with Pappardelle pasta.