Swedish Meatball Pasta Bake
A comforting dish that combines Swedish meatballs and pasta in a creamy sauce, perfect for family dinners.
Equipment
- Skillet For browning meatballs and making the sauce.
- Casserole Dish To bake the pasta and meatballs together.
Ingredients
Main Ingredients
- 1.5 cup Panko Bread Crumbs
- 12 tbsp Salted Butter
- 1 medium Sweet Onion, diced
- 1 tsp Black Pepper
- 0.5 tsp All Spice
- 0.25 tsp Nutmeg
- 3 cloves Garlic, minced
- 0.67 cup Whole Milk
- 2 large Eggs
- 2 lb Ground Beef
- 3 tbsp Olive Oil
- 2 cup Shell Pasta
- 0.5 cup All-Purpose Flour
- 5 cup Beef Broth
- 0.5 cup Water
- 1 tbsp Worcestershire Sauce
- 0.5 cup Heavy Cream
- 1 tbsp Chopped Fresh Parsley
Instructions
- In a medium mixing bowl, add the Panko bread crumbs and set aside.
- In a skillet, melt 4 tbsp (½ stick) of butter over medium heat. Add the diced onion, all spice, nutmeg, and black pepper. Cook until the onion is translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 2 minutes.
- Pour in the milk and bring the mixture to a simmer. Once simmering, add it to the bread crumbs and mix well. Set aside to cool.
- In another medium bowl, beat the eggs. Add the ground beef and mix until well combined. Once the breadcrumb mixture has cooled, add it to the meat and egg mixture. Use your hands to mix thoroughly.
- Shape the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to help them hold their shape.
- Preheat your oven to 375°F (190°C).
- While the meatballs are chilling, bring about 8 cups of salted water to a boil in a large pot. Add the shell pasta and cook uncovered until al dente, about 7-8 minutes. Drain and transfer the pasta to a 9x13 casserole dish. Set aside.
- Wipe out the skillet used for the onions with a paper towel. Add the olive oil and heat over medium. Brown half of the meatballs on all sides, then transfer them to the casserole dish with the pasta. Repeat with the remaining meatballs. Don't overcrowd the skillet to ensure even browning.
- In the same pot used for the pasta, melt the remaining 8 tbsp (1 stick) of butter. Whisk in the flour and cook for about 5 minutes, stirring continuously.
- Gradually add the beef broth, water, Worcestershire sauce, and 1 tsp of black pepper. Stir in the heavy cream and bring to a simmer. Cook for 10-15 minutes until the sauce thickens. Keep stirring to avoid lumps.
- Pour the sauce over the meatballs and pasta in the casserole dish. It may seem like a lot of sauce, but it will reduce while baking.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven, sprinkle with chopped parsley, and serve with garlic bread and salad for a complete meal.
Notes
For added flavor, consider mixing in some grated cheese before baking. You can substitute the shell pasta with any pasta shape you prefer. No alcoholic drinks allowed, please substitute with a non-alcoholic option.