Description
Swedish Meatball Pasta Bake is a cozy, family-style casserole that combines juicy homemade meatballs, tender pasta, and creamy Swedish-style sauce baked together under a blanket of melted cheese. It’s hearty, comforting, and perfect for weeknight dinners or potlucks.
Ingredients
- For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 tbsp olive oil (for browning)
- For the Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
- For the Pasta Bake:
- 12 oz penne or rotini pasta, cooked al dente
- 1 1/2 cups shredded mozzarella or Swiss cheese
- 2 tbsp chopped parsley (for garnish)
Instructions
- Make the Meatballs: In a bowl, mix breadcrumbs and milk. Let soak for 5 minutes. Add ground beef, onion, egg, salt, pepper, allspice, and nutmeg. Mix until just combined and form into small meatballs (about 1 inch).
- Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to be cooked through). Remove and set aside.
- Make the Sauce: In the same skillet, melt butter. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in beef broth, then cream, Worcestershire sauce, and Dijon mustard. Simmer until thickened. Season with salt and pepper to taste.
- Return the browned meatballs to the sauce and simmer for 10 minutes, until cooked through and coated in the creamy sauce.
- Assemble the Bake: Preheat oven to 375°F (190°C). Combine the cooked pasta with the creamy meatball sauce in a large bowl or directly in a 9×13-inch baking dish. Stir gently to coat everything evenly.
- Top with shredded cheese and bake uncovered for 20–25 minutes, until bubbly and golden.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
- For extra flavor, add sautéed mushrooms to the sauce before baking.
- Use frozen meatballs as a shortcut — just heat them in the sauce first.
- Replace heavy cream with half-and-half for a lighter version.
- Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baked
- Cuisine: Swedish / American