Step 1

Heat a large skillet with a bit of oil or butter.  Add all meatball ingredients to a large mixing bowl and mix with your hands very well.  Shape into 1" meatballs.

Step 2

Add all of the meatballs to the hot skillet and cook for about 2 minutes on each side.  Set the meatballs aside on a plate (they will not be cooked in the middle at this point, that's ok). Leave the drippings in the skillet.

Step 3

Use the same skillet to make the gravy - add 4 T butter to the skillet on medium heat.  When the butter is browned, whisk in the flour to make a roux.  Let the roux bubble for a minute or two, being careful not to let it burn.

Step 4

Slowly begin pouring in the beef bone broth, whisking the whole time.  Pour in the heavy cream, add salt & pepper, whisking while doing so.

Step 5

Return the meatballs to the sauce right away and let them finish cooking on medium-high heat while the sauce simmers and thickens - about 15-20 minutes.

Step 6

While the sauce is simmering, make the pasta and cook in a pot of boiling water al dente.

Step 7

Drain the pasta and add to the sauce and meatballs, stir well.  Remove from heat, cover, and allow the Swedish meatball pasta to set and thicken up for 15 minutes before serving.