After a long day at work, sometimes you just need a lazy and quick weeknight dinner. This one pot pasta recipe is faster than picking up takeout!
We don’t go to IKEA often, so when we do, we like to pick up a couple bags of the cult-favorite frozen Swedish meatballs. This is the recipe I use when I want to eat a little fancier than the gravy it comes with.
Ingredients:
- Swedish meatballs: I personally love the IKEA ones, but any Swedish meatballs will work! Non-Swedish meatballs (like Italian) work too, but the flavors of the sauce complement Swedish meatballs more.
- Beef base: Instead of beef broth, I like using beef base. My favorite brand is the Better Than Bouillon Roasted Beef Base. The flavor is a little more intense than beef broth, but feel free to substitute the beef base and water in this recipe for broth if you prefer a lighter taste.
- Half and half: Can definitely use heavy cream here instead, but using half and half is my attempt at healthier cooking. Milk can also be used, but the sauce won’t be as rich and creamy.
- Worcestershire sauce: Enhances the flavor of the sauce and goes well with the meatballs.
- Dijon mustard: I’m usually not the biggest fan of mustard, but here it really gives the sauce that extra something-something.
- Oils: Any cooking oil that is mild in flavor (olive, avocado, etc.) can be used to saute the garlic.
- Garlic: For flavor.
- Parsley: In the sauce, the parsley helps cut the richness and brings in a fresh flavor. Adds some pretty color as a garnish too.
- Parmesan cheese: Optional, but always good on top of this pasta.
Swedish Meatball One Pot Pasta
AuthorTiffany AngelaCategoryAmericanDifficultyBeginnerAn easy way to fancy-up those store bought frozen meatballs. Perfect for those busy weeknights when you just want to get dinner on the table. One pot and no-fuss pasta!
Heat the oil in a pan and saute the garlic until fragrant. Careful not to burn!
Skip to this step if your meatballs are already defrosted. Heat up the meatballs in the pan until warm, then remove and keep in a separate bowl until later.
Add in the beef base and water. Once the water is boiling and beef base has dissolved, add in the pasta. Cook pasta for 5 minutes on medium heat. Stir often, as the liquid doesn't completely cover the pasta and you want everything to cook evenly. Stir more often if pot is prone to sticking.
Add in the half and half, Worcestershire sauce, dijon mustard, and parsley (reserve some parsley for garnish!). Stir and combine well. Salt and pepper to taste.
Then add in the meatballs and cook until pasta is al dente and meatballs are warmed through. Top with parmesan cheese and remaining parsley and serve immediately.
Ingredients
Directions
Heat the oil in a pan and saute the garlic until fragrant. Careful not to burn!
Skip to this step if your meatballs are already defrosted. Heat up the meatballs in the pan until warm, then remove and keep in a separate bowl until later.
Add in the beef base and water. Once the water is boiling and beef base has dissolved, add in the pasta. Cook pasta for 5 minutes on medium heat. Stir often, as the liquid doesn't completely cover the pasta and you want everything to cook evenly. Stir more often if pot is prone to sticking.
Add in the half and half, Worcestershire sauce, dijon mustard, and parsley (reserve some parsley for garnish!). Stir and combine well. Salt and pepper to taste.
Then add in the meatballs and cook until pasta is al dente and meatballs are warmed through. Top with parmesan cheese and remaining parsley and serve immediately.
1 Comment
Thank you for making this website and blog post simple, clean, succinct, elegant. It’s so nice to have a recipe post that isn’t loaded down with 15 pictures and a huge long story. Lovely and clean. The recipe sounds great too and I have saved it to make!!