Description
This Swedish Meatball Pasta Bake combines classic Swedish flavors with comforting baked pasta. Juicy, seasoned meatballs are baked until golden, then mixed with rotini pasta and a creamy, cheesy sauce. Finished with a golden top and fresh parsley, this hearty, family-friendly dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 3/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Pasta and Garnish
- 12 ounces rotini pasta
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese for topping (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix meatball ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, ground nutmeg, allspice, salt, and black pepper. Mix thoroughly until well incorporated.
- Form and bake meatballs: Shape the mixture into 1-inch meatballs and space them evenly on the prepared baking sheet. Bake in the preheated oven for 18–20 minutes or until the meatballs are browned and fully cooked through.
- Cook pasta: While the meatballs bake, bring a pot of salted water to a boil. Add the rotini pasta and cook until just al dente according to package instructions. Drain well and set aside.
- Make the sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux, which helps thicken the sauce.
- Add liquids and simmer: Gradually whisk in beef broth, ensuring no lumps form. Stir in the heavy cream and Worcestershire sauce. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally, until it thickens.
- Incorporate cheese and season: Stir the grated Parmesan cheese into the sauce until melted. Taste and adjust seasoning with additional salt and pepper as needed.
- Combine pasta, meatballs, and sauce: Lightly grease a 9×13-inch baking dish. Add the cooked pasta, baked meatballs, and creamy sauce to the dish. Gently toss everything together to coat evenly.
- Bake the casserole: If desired, sprinkle extra Parmesan cheese on top. Bake the assembled dish at 375°F (190°C) for 20 minutes or until bubbly and golden on the edges.
- Garnish and serve: Remove from oven, sprinkle with chopped fresh parsley, and serve hot for a comforting meal.
Notes
- Use fresh Parmesan cheese for the best flavor and smoother sauce.
- You can substitute ground beef with ground turkey or pork as preferred.
- Make sure not to overcook the pasta during boiling since it will bake further.
- For a lighter version, use half-and-half instead of heavy cream.
- The meatballs can also be pan-fried if you prefer crispier edges.
