Yield: 6 Servings
Pasta and meatballs in one dish! This Swedish Meatball Pasta Bake is just pure perfection! Ready in just about an hour, this recipe is surely a must-try!
Ingredients for the Meatballs:
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1/4 tsp nutmeg
3 cloves of garlic, minced
1 lb. ground pork
2/3 c milk
1/2 tsp pepper
1 lb. ground beef (I used 85/15.)
4 tbsp butter
1 and 1/4 c plain panko breadcrumbs
3 tbsp oil
2 tsp salt
1/2 tsp ground allspice
2 Eggs
2/3 c yellow onion, finely chopped
Ingredients for the Pasta:
2 c shell pasta
Ingredients for the Sauce:
4 c beef broth (I used low sodium, equivalent to a 32 oz. box.)
1/2 c water
6 tbsp butter
1/2 tsp black pepper
3 tbsp fresh parsley, finely chopped
1/4 c plus 3 tbsp all-purpose flour
1/2 c heavy cream
1 tbsp salt
1 tbsp Worcestershire sauce
Directions for the Meatballs:
In a large mixing bowl, add the Panko bread crumbs.
Place a skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onion, nutmeg, salt, allspice, and pepper. Stir and cook for 5 minutes or until the onion is soft.
Stir in the minced garlic and sauté for about 2 minutes or just until aromatic.
Reduce the heat to low, then stir in the milk until well blended. Let the mixture simmer. Transfer the mixture into the bowl with the breadcrumbs and stir to combine. Let it cool.
Beat in eggs into another mixing bowl. Stir in the onion mixture, ground beef, and ground pork until well incorporated.
Make 30 meatballs out of the mixture and place them in the fridge to chill for about half an hour.
Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Put the meatballs into the hot skillet and cook all sides for 15 minutes or until they turn brown. Move them into a baking dish. Repeat the process with the rest of the meatballs.
Refer to the directions provided on the package of the noodles on how to cook them. Lay them into a 9×13-inch baking dish.
To Assemble:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Transfer the meatballs to the baking dish on top of the cooked noodles.
Place a large skillet on the stove and turn the heat to medium. Add butter and allow it to melt.
Whisk in the flour and cook for 2 minutes to remove the raw taste.
Add salt, pepper, beef broth, Worcestershire sauce, and water. Stir until well blended and simmer for a few minutes.
Turn the heat down to low, then stir in the heavy cream and parsley. Cook for 10 more minutes or until the texture becomes thick.
Add the sauce on top of the meatballs and spread it evenly.
Place the baking dish in the preheated oven and bake the Swedish Meatball Pasta for about 30 minutes or until done.
Remove from the oven.
Serve and enjoy!
Ingredients
- Ingredients for the Meatballs:
- 1/4 tsp nutmeg
- 3 cloves of garlic, minced
- 1 lb. ground pork
- 2/3 c milk
- 1/2 tsp pepper
- 1 lb. ground beef (I used 85/15.)
- 4 tbsp butter
- 1 and 1/4 c plain panko breadcrumbs
- 3 tbsp oil
- 2 tsp salt
- 1/2 tsp ground allspice
- 2 Eggs
- 2/3 c yellow onion, finely chopped
- Ingredients for the Pasta:
- 2 c shell pasta
- Ingredients for the Sauce:
- 4 c beef broth (I used low sodium, equivalent to a 32 oz. box.)
- 1/2 c water
- 6 tbsp butter
- 1/2 tsp black pepper
- 3 tbsp fresh parsley, finely chopped
- 1/4 c plus 3 tbsp all-purpose flour
- 1/2 c heavy cream
- 1 tbsp salt
- 1 tbsp Worcestershire sauce
Instructions
In a large mixing bowl, add the Panko bread crumbs.
Place a skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onion, nutmeg, salt, allspice, and pepper. Stir and cook for 5 minutes or until the onion is soft.
Stir in the minced garlic and sauté for about 2 minutes or just until aromatic.
Reduce the heat to low, then stir in the milk until well blended. Let the mixture simmer. Transfer the mixture into the bowl with the breadcrumbs and stir to combine. Let it cool.
Beat in eggs into another mixing bowl. Stir in the onion mixture, ground beef, and ground pork until well incorporated.
Make 30 meatballs out of the mixture and place them in the fridge to chill for about half an hour.
Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Put the meatballs into the hot skillet and cook all sides for 15 minutes or until they turn brown. Move them into a baking dish. Repeat the process with the rest of the meatballs.
Refer to the directions provided on the package of the noodles on how to cook them. Lay them into a 9x13-inch baking dish.
To Assemble:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Transfer the meatballs to the baking dish on top of the cooked noodles.
Place a large skillet on the stove and turn the heat to medium. Add butter and allow it to melt.
Whisk in the flour and cook for 2 minutes to remove the raw taste.
Add salt, pepper, beef broth, Worcestershire sauce, and water. Stir until well blended and simmer for a few minutes.
Turn the heat down to low, then stir in the heavy cream and parsley. Cook for 10 more minutes or until the texture becomes thick.
Add the sauce on top of the meatballs and spread it evenly.
Place the baking dish in the preheated oven and bake the Swedish Meatball Pasta for about 30 minutes or until done.
Remove from the oven.
Serve and enjoy!
