🇸🇪 Swedish Meatball Pasta Bake
🕒 Prep Time: 25 minutes
🔥 Cook Time: 25–30 minutes
🍽️ Servings: 6–8
🧾 Ingredients:
For the Meatballs:
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1 lb (450g) ground beef (or half pork, half beef)
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1/3 cup breadcrumbs
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1/4 cup milk
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1 small onion, finely chopped or grated
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1 egg
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1/2 tsp allspice
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1/4 tsp nutmeg
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Salt and pepper, to taste
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1 tbsp oil (for browning)
For the Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups beef broth
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1 cup heavy cream (or half-and-half for lighter version)
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1 tbsp Worcestershire sauce
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1 tsp Dijon mustard (optional, but recommended)
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Salt and pepper, to taste
For the Bake:
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12 oz pasta (penne, rotini, or egg noodles work well)
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1 1/2 cups shredded mozzarella or Swiss cheese
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Fresh parsley, for garnish (optional)
👨🍳 Instructions:
1. Make the Meatballs:
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Soak breadcrumbs in milk for 5 minutes.
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In a large bowl, combine the soaked breadcrumbs, ground meat, onion, egg, allspice, nutmeg, salt, and pepper.
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Form into small meatballs (about 1 inch).
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Heat oil in a large skillet over medium heat and brown the meatballs on all sides (they don’t need to be fully cooked through — they’ll finish in the oven). Set aside.
2. Cook the Pasta:
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Boil the pasta in salted water until just al dente. Drain and set aside.
3. Make the Sauce:
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In the same skillet, melt butter and whisk in flour to make a roux.
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Gradually whisk in beef broth, followed by cream.
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Stir in Worcestershire sauce, Dijon mustard (if using), salt, and pepper.
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Simmer until thickened, about 5–7 minutes.
4. Assemble the Bake:
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Preheat oven to 375°F (190°C).
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In a large mixing bowl or the pot used for pasta, combine the cooked pasta, sauce, and browned meatballs.
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Transfer to a greased 9×13-inch baking dish.
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Sprinkle with shredded cheese.
5. Bake:
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Bake uncovered for 25–30 minutes, until cheese is bubbly and golden.
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Let sit for 5 minutes before serving.
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Garnish with fresh parsley if desired.
💡 Tips & Variations:
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Frozen Meatballs Shortcut: You can use store-bought Swedish meatballs to save time.
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Add Veggies: Sautéed mushrooms, spinach, or peas can be added for extra flavor and texture.
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Make Ahead: Assemble the dish in advance and refrigerate, then bake when ready.
Let me know if you’d like a gluten-free or dairy-free version!