Swedish meatball pasta

Inspired by the famous IKEA meatballs, this delicious Swedish meatball pasta. With crispy (vegetable) meatballs as the star of the dish, combined with creamy sauce and whole wheat pasta. You'll want to eat this simple recipe again and again!

Servings: 4

Preparation time: 15 minutes

Cooking time: 18 minutes

Equipment: Instant Pro Crisp


  • 300 g IKEA plant-based meatballs, or meatballs of your choice
  • list-style-type:disc"> 350 g whole wheat penne or macaroni
  • 1 onion, finely chopped
  • 2 cloves garlic, grated
  • 30 g (vegan) butter
  • 40 g flour
  • 850 ml vegetable stock
  • 200 ml oat crème fraiche, or vegan sour cream
  • 8 g/handful parsley, finely chopped
  • 1/2 tbsp coarse mustard
  • 20 g breadcrumbs
  • 20 g (vegan) Parmesan cheese
  • Oil, salt and pepper, to taste

Preparation method:

d0d0d"> 1. Place the trivet in the inner pot of your Instant Pot Pro Crisp with the (vegetable) balls on top and attach the lid of the air fryer.

2. Select Air Fry and set the temperature to 200°C and the time to 3 minutes, cook until golden brown and crispy, then remove from your Instant Pot and set aside.

3. Remove the trivet and fill the inner pot with boiling water. Select sauté and add the pasta to the boiling water, cook until al dente and then drain the water and toss the pasta with oil. Set the paste aside and wipe the inner pot clean.

4. Select sauté again and add the finely chopped onion and some oil. Fry until translucent and golden brown, then add the garlic and fry for a further minute. Add the butter to the inner pot and once it has melted, sprinkle the flour on top and stir until the mixture becomes a paste.

5. Pour a dash of vegetable stock into the pot and stir until the roux is absorbed into the stock. Then add the rest of the stock and whisk. Continue sautéing until the sauce thickens and bubbles, then add the (oat) crème fraîche, mustard and half the parsley.

6. Add the pasta to the sauce and mix, then add the cooked vegetable balls and stir to combine.

7. In a separate bowl, combine the vegan Parmesan cheese, panko bread crumbs and the remaining chopped parsley and sprinkle the mixture over the pasta. Reattach the air fryer lid and select Air Fry. Set the temperature to 200°C and the time to 10 minutes, and cook until golden brown and crispy. Serve immediately!

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