ADVERTISEMENT

Swedish Meatball Pasta Bake

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Swedish Meatball Pasta Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Comfort food goals! 🤤 Swedish Meatball Pasta Bake is creamy, cheesy, and loaded with flavor in every bite! 🧆🍝 #MeatballMadness #PastaPerfection #ComfortFoodCravings #SwedishTwist #CheesyBakes #FamilyDinnerFav #OnePanMagic #FoodieDreams #OvenLove #SavoryDelights

  • Total Time: 1 hour 25 minutes

Ingredients

Scale

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

  1. 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.
  2. Combine with Panko: Stir the cooked onion mixture into a bowl of panko breadcrumbs and milk, creating a thick, flavorful paste. Let it cool.
  3. 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.
  4. Shape and Chill: Roll into 30 evenly sized balls and refrigerate for 30 minutes to firm up.
  5. 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

  1. Cook shell pasta al dente according to package instructions.
  2. Drain and spread the pasta in a 9×13 oven-safe baking dish, creating the base for the bake.

3. Preparing the Sauce

  1. In a large skillet, melt butter over medium heat. Add flour and stir constantly for 2 minutes to cook out the raw flavor.
  2. Gradually whisk in beef broth, water, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer, stirring often.
  3. Reduce heat and add heavy cream and parsley, stirring until the sauce thickens (about 10 minutes).

4. Assembling the Bake

  1. Preheat your oven to 375°F (190°C).
  2. Nestle the browned meatballs into the pasta, ensuring even distribution.
  3. Pour the creamy sauce over the meatballs and pasta, covering everything generously.

5. Baking to Perfection

  1. Place the dish in the preheated oven and bake for 30 minutes, or until bubbling and lightly golden on top.
  2. 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.
  • Author: Rosa
  • 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

  1. 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.
  2. Versatile and Crowd-Pleasing: Ideal for family dinners, potlucks, or meal prep, this dish appeals to all age groups.
  3. 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

  1. 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.
  2. Combine with Panko: Stir the cooked onion mixture into a bowl of panko breadcrumbs and milk, creating a thick, flavorful paste. Let it cool.
  3. 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.
  4. Shape and Chill: Roll into 30 evenly sized balls and refrigerate for 30 minutes to firm up.
  5. 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

  1. Cook shell pasta al dente according to package instructions.
  2. Drain and spread the pasta in a 9×13 oven-safe baking dish, creating the base for the bake.

3. Preparing the Sauce

  1. In a large skillet, melt butter over medium heat. Add flour and stir constantly for 2 minutes to cook out the raw flavor.
  2. Gradually whisk in beef broth, water, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer, stirring often.
  3. Reduce heat and add heavy cream and parsley, stirring until the sauce thickens (about 10 minutes).

4. Assembling the Bake

  1. Preheat your oven to 375°F (190°C).
  2. Nestle the browned meatballs into the pasta, ensuring even distribution.
  3. Pour the creamy sauce over the meatballs and pasta, covering everything generously.

5. Baking to Perfection

  1. Place the dish in the preheated oven and bake for 30 minutes, or until bubbling and lightly golden on top.
  2. 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

  1. 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.
  2. Batch Cooking: Brown the meatballs in batches to ensure even cooking and avoid overcrowding the pan.
  3. 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

  1. Ground Meat Options: Swap pork with chicken or turkey for a lighter version.
  2. Pasta Shapes: Substitute shell pasta with penne, rigatoni, or bowties for a fun twist.
  3. Dairy-Free Option: Use plant-based milk and cream alternatives for a dairy-free version.
  4. 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.

ADVERTISEMENT

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

ADVERTISEMENT