Swedish Meatball Pasta Bake
If you love creamy, cheesy casseroles and crave the savory, slightly spiced flavor of Swedish meatballs, this Swedish Meatball Pasta Bake is the perfect combination. It’s a hearty, crowd-pleasing dish that combines tender pasta, juicy meatballs, and a creamy sauce, baked to golden perfection. This recipe brings the comfort of classic Swedish meatballs and pasta into one cozy dish, ideal for family dinners, potlucks, or when you want to impress your guests.
Equipment
- Mixing Bowl: For preparing the meatballs
- Large Skillet: To cook the meatballs and make the sauce
- Baking Dish: A 9×13-inch dish works well for this recipe
- Whisk: To ensure a smooth sauce
- Tongs or Slotted Spoon: For handling the meatballs
Ingredients
For the Meatballs:
- Ground Beef or Pork: 1 lb or a mix of both for extra flavor
- Breadcrumbs: ½ cup for texture and binding
- Egg: 1 large to hold the meatballs together
- Onion: ½ small onion finely grated
- Garlic: 2 cloves minced
- Allspice and Nutmeg: ¼ teaspoon each, for that signature Swedish flavor
- Salt and Pepper: To taste
- Fresh Parsley: 2 tablespoons finely chopped (optional)
For the Sauce:
- Butter: 3 tablespoons for a rich base
- Flour: 3 tablespoons to thicken the sauce
- Beef Broth: 2 cups for a savory, flavorful liquid
- Heavy Cream: 1 cup to make the sauce creamy
- Worcestershire Sauce: 1 teaspoon for depth of flavor
- Dijon Mustard: 1 teaspoon to balance the richness
- Salt and Pepper: To season the sauce
For the Pasta Bake:
- Pasta: 12 oz penne, rotini, or another short pasta
- Mozzarella Cheese: 1 ½ cups shredded, for a melty topping
- Parmesan Cheese: ¼ cup grated, for added flavor
- Parsley: For garnish (optional)
Instructions
Make the Meatballs:
- In a mixing bowl, combine the ground meat, breadcrumbs, egg, grated onion, garlic, allspice, nutmeg, salt, pepper, and parsley. Mix until just combined.
- Roll the mixture into 1-inch meatballs and set them aside on a plate.
Cook the Meatballs:
- Heat a large skillet over medium heat with a drizzle of oil. Brown the meatballs on all sides, cooking in batches if needed. They don’t need to be fully cooked as they’ll finish in the oven. Remove from the skillet and set aside.
Prepare the Sauce:
- In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the beef broth, ensuring no lumps remain. Simmer for 3-4 minutes until thickened.
- Add the heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir until smooth.
Cook the Pasta:
- While preparing the sauce, cook the pasta according to the package instructions until al dente. Drain and set aside.
Assemble the Pasta Bake:
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the cooked pasta and sauce, mixing until evenly coated.
- Nestle the browned meatballs into the pasta mixture. Sprinkle the shredded mozzarella and Parmesan cheese over the top.
Bake:
- Bake the dish for 20-25 minutes, or until the cheese is melted, bubbly, and golden.
- Remove from the oven and let it rest for 5 minutes before serving.
Garnish and Serve:
- Sprinkle with fresh parsley for a pop of color and serve warm.
Notes
- Don’t Overmix the Meatballs: Overmixing can make the meatballs dense. Mix just until combined.
- Grate the Onion: Grating the onion instead of chopping ensures a moist and evenly flavored meatball.
- Undercook the Pasta Slightly: The pasta will continue to cook in the oven, so keep it slightly undercooked during boiling.
- Use Freshly Grated Cheese: Pre-shredded cheese doesn’t melt as smoothly due to added starches.
- Make It Ahead: Assemble the dish a day in advance and refrigerate. Add 5-10 minutes to the baking time if baking straight from the fridge.