Description
This Swedish Meatball Pasta Bake combines tender, flavorful Swedish meatballs with perfectly cooked pasta and a rich, creamy sauce, baked together to create a comforting and hearty meal. The meatballs are seasoned with traditional spices like allspice and nutmeg and simmered in a luscious beef cream sauce before being baked alongside shell pasta for the ultimate cozy casserole.
Ingredients
Meatballs
- 1 and 1/4 cups plain panko bread crumbs
- 4 tablespoons butter
- 2/3 cup yellow onion, finely chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 3 cloves garlic, minced
- 2/3 cup milk
- 2 eggs
- 1 pound ground beef (85/15 recommended)
- 3 tablespoons oil
Pasta
- 2 cups shell pasta
Sauce
- 6 tablespoons butter
- 1/4 cup plus 3 tablespoons all-purpose flour
- 4 cups beef broth (low sodium)
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 3 tablespoons fresh parsley, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Meatball Mixture: Add the panko bread crumbs to a large bowl and set aside. In a skillet over medium heat, melt the butter. Add the finely chopped onion, salt, pepper, allspice, and nutmeg; cook for about 5 minutes, stirring often. Add the minced garlic and cook an additional 2 minutes. Reduce heat to low/medium, add the milk, stir, and bring to a simmer.
- Combine for Meatballs: Pour the warm onion mixture into the bowl with panko crumbs and stir until very thick. Set aside to cool. In a separate large bowl, beat the eggs and add the ground beef along with the cooled onion mixture. Mix thoroughly by hand until combined.
- Form and Chill Meatballs: Shape the mixture into about 30 meatballs and chill them in the refrigerator for 30 minutes.
- Cook the Meatballs: Heat oil in a large skillet over medium heat. Cook the meatballs in batches to avoid overcrowding, turning them until browned on all sides, approximately 15 minutes. Remove and set aside.
- Cook the Pasta: Prepare shell pasta al dente according to package instructions. Drain and place the pasta into a 9 x 13 inch oven-safe baking dish.
- Preheat Oven: Preheat oven to 375°F (190°C) while preparing the sauce.
- Assemble Meatballs and Pasta: Nestle the browned meatballs into the pasta in the baking dish.
- Make the Sauce: In a large skillet over medium heat, melt butter. Add the flour and stir constantly for about 2 minutes to form a roux. Gradually whisk in the beef broth, water, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer, stirring often.
- Finish the Sauce: Reduce heat to low/medium, add parsley and heavy cream. Stir continually and cook until sauce thickens, about 10 minutes.
- Combine and Bake: Pour the thickened sauce evenly over the meatballs and pasta. Bake in the preheated oven for 30 minutes until bubbly and well combined.
Notes
- Adjust the amount of salt and Worcestershire sauce to taste; you can reduce both by half and add more later if desired.
- For best results, do not overcrowd the pan when browning meatballs to ensure even cooking.
- Allow meatballs to chill before cooking to help them hold their shape.
- This dish can be prepared ahead by making the meatballs and sauce in advance and baking just before serving.
