Swedish Meatballs

1762 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 728 | Allergens: Contains Wheat (Penne) + Milk (Sour Cream) | Excellent Source of: Fiber, Iron, Protein, Vitamin C | Good Source of: Potassium, Vitamin A


  • - Cast Iron Skillet or Other Heavy Skillet
  • - Measuring Cup
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Medium Saucepan
  • - Whisk

What You Need:

  • - All-Purpose Flour
  • - Coarse Salt & Freshly Ground Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Stock Concentrate
  • - Dijon Mustard
  • - Mushrooms
  • - Organic Ground Beef
  • - Parsley
  • - Penne Pasta
  • - Sour Cream
  • - Yellow Onions

Wine Pairings by @grapefriend

Lots of flavors and spices in this dish, so go for an equally complex, bold red like Syrah.

Beer Pairings

American IPA is always a good choice with rich, creamy dishes.

TK Table Talk:

If you were in a band or managed a sports team, what would you call it?

What To Do:

Swedish Meatballs - Step 1

1. Cook pasta: In a medium sauce pan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in penne, and boil, stirring occasionally, until al dente (about 10 minutes). Drain pasta.

2. Prepare ingredients: Chop the parsley. In a large liquid measuring cup, whisk together chicken stock concentrate and 11/4 cups very hot water until concentrate dissolves. In a separate bowl, whisk together 2 tablespoons flour and 1/4 cup COLD water. Whisk flour mixture into stock.

Swedish Meatballs - Step 2

3. Mix meatballs: Combine the ground beef, 2 tablespoons parsley (save the rest for garnish), ½ teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Use your hands to mix. Scoop out mixture by the heaping tablespoon, shape into a balls (yields 12), and place on a plate.

Swedish Meatballs - Step 3

4. Cook meatballs: Heat 1 teaspoon olive oil in a cast-iron skillet over medium heat. Brown meatballs 6 minutes. Remove from pan.

Swedish Meatballs - Step 4

5. Make sauce: In the same skillet you cooked the meatballs, over medium-high heat, add 2 teaspoons olive oil, mushrooms and onions and a pinch of salt. Cook, stirring occasionally, until browned. Whisk in the stock mixture, sour cream, Dijon mustard, and 1/4 tea-spoon each salt and pepper. Add the meatballs. Simmer 3 minutes or until sauce is thickened and meatballs are done.

To Serve: Divide pasta between 2 shallow bowls or plates. Top with meatballs and sauce. Sprinkle with remaining parsley.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife