The ultimate Swedish dish, consisting of meatballs and pasta noodles with cream sauce. This is so delicious!

Swedish meatballs are the best!

Yes is the answer. That is Swedish meatballs with perfectly seasoned elbow macaroni, all tossed in that delicious cream sauce gravy.

Yes, I do. It’s mind-blowingly-fantastic.

Yield: 6 SERVINGS
Prep: 20 MINUTES
Cook: 20 MINUTES
Total: 40 MINUTES

INGREDIENTS

8 ounces elbow macaroni
¾ pound ground beef
¾ pound ground pork
⅓ cup Panko
2 large egg yolks
2 green onions, thinly sliced
2 tablespoons chopped fresh parsley leaves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups beef stock
⅓ cup sour cream

INSTRUCTIONS

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, parsley, allspice and nutmeg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.

Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 3-5 minutes.

Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5 minutes. Stir in pasta and sour cream until heated through, about 2-3 minutes; season with salt and pepper, to taste.

Serve immediately.