Swedish Meatballs Pasta Bake

Description:

This dish features juicy homemade Swedish-style meatballs nestled in tender pasta, all enveloped in a creamy gravy sauce and baked until bubbly and golden. It’s a hearty, crowd-pleasing meal perfect for family dinners or chilly nights.

Origin:

A twist on the classic Swedish meatballs served with gravy and mashed potatoes, this version turns it into a complete one-dish meal by pairing with pasta and baking it casserole-style.

Ingredients (Quantity):

For the Swedish Meatballs:

1 lb (450g) ground beef
½ lb (225g) ground pork
½ cup breadcrumbs
1 egg
¼ cup milk
1 small onion, finely grated or minced
½ tsp ground allspice
½ tsp nutmeg
Salt & pepper to taste
1 tbsp butter, for browning

For the Sauce:

3 tbsp butter
3 tbsp flour
2 cups beef broth
1 cup heavy cream or sour cream
1 tsp Dijon mustard
Salt & pepper to taste

For the Bake:

12 oz (340g) pasta (penne, rotini, or egg noodles work great)
1 cup shredded mozzarella or Swiss cheese
½ cup Parmesan cheese, grated
Chopped parsley for garnish (optional)

Instructions:

1. Make the Meatballs:

In a large bowl, combine beef, pork, breadcrumbs, milk, egg, onion, allspice, nutmeg, salt, and pepper. Mix until just combined.
Roll into 1-inch meatballs.
Brown meatballs in a large skillet with butter over medium heat, about 6–8 minutes. Remove and set aside (they’ll finish cooking in the oven).

2. Cook the Pasta:

Boil pasta until al dente. Drain and set aside.

3. Make the Sauce:

In the same skillet, melt butter and whisk in flour to make a roux. Cook 1–2 minutes.
Gradually whisk in beef broth, then add cream and Dijon mustard. Simmer until thickened.
Season with salt and pepper.

4. Assemble the Bake:

In a large bowl, combine pasta, sauce, and meatballs. Stir gently to coat.
Pour into a greased 9×13-inch baking dish.
Sprinkle with mozzarella and Parmesan cheese.

5. Bake:

Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top. Garnish with parsley.

Tips for Success:

Brown the meatballs for flavor, but don’t worry about fully cooking — they’ll finish baking.
Use sour cream in the sauce for extra tangy richness (optional but authentic).
Make it ahead and refrigerate, then bake when ready to serve.