One Pot Swedish Meatball Pasta: Comfort Food Made Simple
Indulge in the rich, creamy flavours of Swedish meatballs with a delicious pasta twist in this One Pot Swedish Meatball Pasta recipe. This comforting dish combines tender, seasoned meatballs with perfectly cooked pasta, all enveloped in a creamy, savoury sauce. Made in just one pot with your Instant Pot, it’s a hassle-free way to enjoy a restaurant-quality meal at home with minimal cleanup.
The magic of this recipe lies in the Instant Pot’s ability to cook everything together, infusing the pasta with the hearty flavours of the meatballs and sauce. After browning the meatballs for added flavour, simply add the pasta, broth, and seasonings, and let the Instant Pot work its wonders. In just a short time, you’ll have a dish that’s creamy, flavourful, and ready to serve, with each bite offering a perfect balance of textures and tastes.
One Pot Swedish Meatball Pasta is ideal for busy weeknights, satisfying both kids and adults with its comforting and familiar flavours. Serve it with a sprinkle of fresh parsley or a dash of grated parmesan to elevate the dish even further. This all-in-one meal brings together the best of pasta and meatballs in a single, convenient recipe, making it a go-to favourite for any night of the week.
Prep Time:
10 mins
Cook Time:
20 mins
Servings:
4 servings
Ingredients
- 300g ikea plant balls, or meatballs of choice
- 350g dried whole wheat penne or macaroni
- 1 onion, diced finely
- 2 garlic cloves, grated
- 30g Vegan butter
- 40g plain flour
- 850ml vegetable stock
- 200ml oat creme fraiche, or vegan sour cream
- 8g/Small handful parsley, chopped
- 1/2 tbsp whole grain mustard
- 20g breadcrumbs
- 20g vegan parmesan
- Oil salt and pepper, as needed
Instructions
- To start your Meatball Pasta by adding the trivet to the inner pot of your Instant Pot Pro Crisp with the plantballs on top and secure the air fryer lid.
- Select Air Fry and set the temperature to 200C and time to 3minutes, cooking until golden brown and crispy, then remove from your Instant Pot and set aside.
- Remove the trivet and fill the inner pot with boiling water. Select sauté and add the pasta to the boiling water, cooking until al dente then drain the water and toss in oil. Put the pasta to one side and wipe down the inner pot.
- Select sauté again and add the diced onion and some oil. Cook until translucent and golden brown, then add the garlic, sauteing for a further minute. Add the butter to the inner pot, and once melted scatter in the plain flour, stirring until the mixture becomes a paste.
- Pour in a dash of vegetable stock in the pot and combine until the roux incorporates into the stock. Then add the rest of the stock and whisk. Continue sauteing until the sauce has thickened and bubbly, then add the oat creme fraiche, mustard and half of the parsley.
- Add the pasta into the sauce and combine, then add the cooked plantballs and stir together.
- In a separate bowl, combine the vegan parmesan, panko crumbs and remaining chopped parsley then sprinkle the mixture over the pasta. Secure the air fryer lid again and select Air Fry. Set the temperature to 200C and time to 10 minutes, and cook until golden brown and crisp.
- Serve your Meatball Pasta immediately.