🍝 Swedish Meatball Pasta Bake
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Ingredients
For the Meatballs:
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1 lb ground beef (or mix of beef & pork)
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½ cup breadcrumbs
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¼ cup grated Parmesan
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1 egg
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1 tsp garlic powder
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½ tsp onion powder
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Salt & pepper, to taste
For the Sauce:
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups beef or chicken broth
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1 cup heavy cream or half-and-half
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1 tsp Worcestershire sauce
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½ tsp nutmeg (optional, for authentic flavor)
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Salt & pepper, to taste
For the Pasta Bake:
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12 oz pasta (penne, rotini, or egg noodles)
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1 cup shredded mozzarella
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¼ cup grated Parmesan
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Fresh parsley, for garnish
Instructions
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Preheat Oven: 350°F (175°C). Grease a 9×13-inch baking dish.
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Make Meatballs: Combine all meatball ingredients, form into 1-inch balls. Brown in a skillet over medium heat (don’t worry about cooking through—they’ll finish baking). Set aside.
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Cook Pasta: Boil pasta according to package directions until al dente. Drain and set aside.
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Make Sauce:
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In a skillet, melt butter over medium heat.
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Stir in flour to form a roux, cooking 1–2 minutes.
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Slowly whisk in broth, then cream.
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Add Worcestershire sauce, nutmeg, salt, and pepper. Simmer until thickened, 3–5 minutes.
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Assemble Pasta Bake:
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Toss cooked pasta with sauce and meatballs.
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Transfer to prepared baking dish.
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Sprinkle mozzarella and Parmesan on top.
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Bake: 20–25 minutes, until cheese is melted and bubbly.
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Serve: Garnish with fresh parsley and enjoy hot.
📝 Tips
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Extra Flavor: Sauté onions or mushrooms with the meatballs.
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Make Ahead: Assemble the bake and refrigerate; bake 30–35 minutes when ready.
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Creamy Variation: Use sour cream or cream cheese in the sauce for extra richness.
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Leftovers: Reheat gently in the oven or microwave; it keeps well for 2–3 days.
If you want, I can also give a slow-cooker version so the meatballs and sauce cook together hands-off while keeping them super tender.
Do you want me to do that?
