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Creamy Swedish Meatball Pasta Bake

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This Swedish Meatball Pasta Bake is the ultimate comfort food. It features homemade spiced meatballs nestled in tender pasta shells, smothered in a rich, velvety cream gravy and baked to perfection.

Ingredients

Scale

MEATBALLS:

1 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 of garlic, minced

2/3 cup milk

2 eggs

1 pound ground beef (85/15)

1 pound ground pork

3 tablespoons oil

PASTA & SAUCE:

2 cups shell pasta

6 tablespoons butter

7 tablespoons all-purpose flour

4 cups beef broth (low sodium)

1/2 cup water

1 tablespoon Worcestershire sauce

3 tablespoons fresh parsley, chopped

1/2 cup heavy cream

1 tablespoon salt

1/2 teaspoon black pepper

Instructions

1. Preheat oven to 375 Fahrenheit. Cook shell pasta al dente and place in a 9×13 dish.

2. In a skillet, sauté onion, salt, pepper, allspice, and nutmeg in 4 tbsp butter for 5 minutes. Add garlic for 2 minutes.

3. Add milk to the skillet, bring to a simmer, then pour over panko in a bowl. Let cool.

4. Mix eggs, beef, pork, and the cooled panko mixture. Form 30 meatballs and chill for 30 minutes.

5. Sear meatballs in batches in a skillet with oil until browned (about 15 mins). Nestled them into the pasta dish.

6. For the sauce: Melt 6 tbsp butter in a skillet. Whisk in flour for 2 minutes.

7. Slowly stir in broth, water, Worcestershire, salt, and pepper. Bring to a simmer.

8. Add parsley and heavy cream. Stir until thickened (about 10 mins). Pour over meatballs and pasta.

9. Bake for 30 minutes until bubbling.

Notes

Start with half the salt and Worcestershire in the sauce and adjust to your taste.

Ensure you chill the meatballs for the full 30 minutes so they don’t fall apart during searing.

Serve with lingonberry jam for an authentic Swedish experience.

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