Nothing says comfort food quite like a rich, creamy, and hearty dish that brings loved ones together. Enter the Swedish Meatball Pasta Bake, a warm embrace of tender, flavorful meatballs nestled in perfectly cooked shell pasta, all bathed in a luxurious cream sauce. This recipe masterfully combines the charm of Swedish meatballs with the convenience and crowd-pleasing appeal of a pasta bake. Whether you’re preparing a Sunday dinner, hosting a cozy gathering, or simply indulging in a midweek treat, this dish is sure to steal the show.
PrintSwedish Meatball Pasta Bake
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- Total Time: 1 hour 25 minutes
Ingredients
For the Meatballs
- 1 ¼ cups plain panko bread crumbs
- 4 tablespoons butter
- ⅔ cup yellow onion, finely chopped
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon ground allspice
- ¼ teaspoon nutmeg
- 3 cloves garlic, minced
- ⅔ cup milk
- 2 large eggs
- 1 pound ground beef (85/15)
- 1 pound ground pork
- 3 tablespoons oil
For the Pasta
- 2 cups shell pasta
For the Sauce
- 6 tablespoons butter
- ¼ cup + 3 tablespoons all-purpose flour
- 4 cups beef broth (low sodium; 32 ounces)
- ½ cup water
- 1 tablespoon Worcestershire sauce (0 0 #0000;–tw-ring-shadow: 0 0 #0000;–tw-shadow: 0 0 #0000;–tw-shadow-colored: 0 0 #0000;margin-top: 0px;margin-bottom: 0px”>adjust to taste)
- 3 tablespoons fresh parsley, finely chopped
- ½ cup heavy cream
- 1 tablespoon salt (0 0 #0000;–tw-ring-shadow: 0 0 #0000;–tw-shadow: 0 0 #0000;–tw-shadow-colored: 0 0 #0000;margin-top: 0px;margin-bottom: 0px”>adjust to taste)
- ½ teaspoon black pepper
Instructions
1. Making the Meatballs
- Prepare the Flavor Base: In a skillet, melt butter over medium heat and sauté onions with salt, pepper, nutmeg, and allspice for about 5 minutes. Add garlic and cook until fragrant.
- Combine with Panko: Stir the cooked onion mixture into a bowl of panko breadcrumbs and milk, creating a thick, flavorful paste. Let it cool.
- Mix the Meatballs: In a large bowl, combine ground beef, pork, eggs, and the cooled panko mixture. Mix until just combined to avoid overworking the meat.
- Shape and Chill: Roll into 30 evenly sized balls and refrigerate for 30 minutes to firm up.
- Brown the Meatballs: Heat oil in a skillet and cook the meatballs in batches until golden on all sides. This step locks in the juices and adds a lovely crust.
2. Cooking the Pasta
- Cook shell pasta al dente according to package instructions.
- Drain and spread the pasta in a 9×13 oven-safe baking dish, creating the base for the bake.
3. Preparing the Sauce
- In a large skillet, melt butter over medium heat. Add flour and stir constantly for 2 minutes to cook out the raw flavor.
- Gradually whisk in beef broth, water, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer, stirring often.
- Reduce heat and add heavy cream and parsley, stirring until the sauce thickens (about 10 minutes).
4. Assembling the Bake
- Preheat your oven to 375°F (190°C).
- Nestle the browned meatballs into the pasta, ensuring even distribution.
- Pour the creamy sauce over the meatballs and pasta, covering everything generously.
5. Baking to Perfection
- Place the dish in the preheated oven and bake for 30 minutes, or until bubbling and lightly golden on top.
- Let the bake cool slightly before serving for easier portioning.
Notes
- Control Salt Levels: Start with less salt in the sauce, as suggested, and adjust to taste. The Worcestershire sauce also adds a salty, tangy note, so balance accordingly.
- Batch Cooking: Brown the meatballs in batches to ensure even cooking and avoid overcrowding the pan.
- Sauce Consistency: For a thicker sauce, let it simmer a bit longer. If it’s too thick, add a splash of milk or broth.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
With its aromatic spices, creamy textures, and a golden, bubbling finish, every bite is a testament to comfort. Let’s dive into the details of this mouthwatering recipe and explore what makes it truly irresistible.
Why You’ll Love This Recipe
- Perfect Harmony of Flavors: The warm spices in the meatballs (nutmeg and allspice) pair beautifully with the creamy, savory sauce, creating a balance that’s both comforting and indulgent.
- Versatile and Crowd-Pleasing: Ideal for family dinners, potlucks, or meal prep, this dish appeals to all age groups.
- Made with Love and Layers: While the steps are detailed, each layer of flavor—from the aromatic meatballs to the velvety sauce—is worth every effort.
Ingredients Breakdown
For the Meatballs:
- Panko bread crumbs: Adds a light, airy texture to the meatballs, keeping them tender.
- Butter: Enhances the richness of the dish.
- Yellow onion, garlic, and spices: Build a fragrant, flavorful base.
- Milk and eggs: Act as binders, ensuring the meatballs hold their shape while staying moist.
- Ground beef and pork: A classic combination that balances flavor and texture.
For the Pasta:
- Shell pasta: Perfect for soaking up the creamy sauce, ensuring every bite is flavorful.
For the Sauce:
- Butter and flour: Form a roux, the base of this luxurious sauce.
- Beef broth and cream: Create a rich, velvety texture that’s deeply satisfying.
- Worcestershire sauce and parsley: Add depth and freshness to the dish.
Step-by-Step Instructions
1. Making the Meatballs
- Prepare the Flavor Base: In a skillet, melt butter over medium heat and sauté onions with salt, pepper, nutmeg, and allspice for about 5 minutes. Add garlic and cook until fragrant.
- Combine with Panko: Stir the cooked onion mixture into a bowl of panko breadcrumbs and milk, creating a thick, flavorful paste. Let it cool.
- Mix the Meatballs: In a large bowl, combine ground beef, pork, eggs, and the cooled panko mixture. Mix until just combined to avoid overworking the meat.
- Shape and Chill: Roll into 30 evenly sized balls and refrigerate for 30 minutes to firm up.
- Brown the Meatballs: Heat oil in a skillet and cook the meatballs in batches until golden on all sides. This step locks in the juices and adds a lovely crust.
2. Cooking the Pasta
- Cook shell pasta al dente according to package instructions.
- Drain and spread the pasta in a 9×13 oven-safe baking dish, creating the base for the bake.
3. Preparing the Sauce
- In a large skillet, melt butter over medium heat. Add flour and stir constantly for 2 minutes to cook out the raw flavor.
- Gradually whisk in beef broth, water, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer, stirring often.
- Reduce heat and add heavy cream and parsley, stirring until the sauce thickens (about 10 minutes).
4. Assembling the Bake
- Preheat your oven to 375°F (190°C).
- Nestle the browned meatballs into the pasta, ensuring even distribution.
- Pour the creamy sauce over the meatballs and pasta, covering everything generously.
5. Baking to Perfection
- Place the dish in the preheated oven and bake for 30 minutes, or until bubbling and lightly golden on top.
- Let the bake cool slightly before serving for easier portioning.
The Flavor Experience
Picture this: The first forkful delivers a burst of savory, creamy goodness. The meatballs, spiced with nutmeg and allspice, are tender and juicy. The pasta shells, perfectly al dente, cradle the velvety sauce, while the golden-baked top offers a slight crunch. Aromas of fresh parsley, garlic, and butter fill the air, inviting everyone to the table.
Tips for Success
- Control Salt Levels: Start with less salt in the sauce, as suggested, and adjust to taste. The Worcestershire sauce also adds a salty, tangy note, so balance accordingly.
- Batch Cooking: Brown the meatballs in batches to ensure even cooking and avoid overcrowding the pan.
- Sauce Consistency: For a thicker sauce, let it simmer a bit longer. If it’s too thick, add a splash of milk or broth.
Ingredient Substitutions and Variations
- Ground Meat Options: Swap pork with chicken or turkey for a lighter version.
- Pasta Shapes: Substitute shell pasta with penne, rigatoni, or bowties for a fun twist.
- Dairy-Free Option: Use plant-based milk and cream alternatives for a dairy-free version.
- Cheese Lovers: Sprinkle grated Parmesan or mozzarella over the top before baking for an extra indulgent finish.
Serving Suggestions
This Swedish Meatball Pasta Bake is a meal in itself, but pairing it with a fresh side can elevate your dining experience.
- Salads: Serve with a crisp green salad tossed in a light vinaigrette to balance the richness.
- Garlic Bread: A slice of warm, crusty garlic bread is perfect for mopping up the creamy sauce.
- Vegetables: Roasted or steamed broccoli, green beans, or carrots complement the flavors beautifully.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm in the oven at 350°F or in the microwave until heated through. Add a splash of broth or cream if the sauce thickens too much.
Final Thoughts
The Swedish Meatball Pasta Bake isn’t just a dish; it’s an experience—a hearty, flavorful creation that warms both the heart and the home. Its layers of rich, creamy sauce, tender meatballs, and al dente pasta make it a dish that’s impossible to resist. Whether you’re making it for a family dinner or freezing portions for later, it’s a recipe you’ll come back to time and again.