Ingredients (Serves 4–6)
For the Meatballs:
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500 g (1 lb) ground beef (or a mix of beef and pork)
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1/4 cup breadcrumbs
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1/4 cup milk
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1 small onion, finely chopped or grated
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1 egg
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp allspice or nutmeg (optional for authentic Swedish flavor)
For the Creamy Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups beef or chicken broth
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1 cup heavy cream or sour cream
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1 tsp Dijon mustard (optional)
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Salt and pepper, to taste
For the Pasta Bake:
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300–350 g (10–12 oz) pasta (penne, fusilli, or elbow macaroni)
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1 cup shredded cheese (cheddar, mozzarella, or a mix)
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Fresh parsley, chopped (for garnish)
Instructions
1. Make the Meatballs:
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Preheat oven to 180°C (350°F).
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In a bowl, combine breadcrumbs and milk; let soak 2–3 minutes.
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Add ground meat, onion, egg, salt, pepper, and allspice. Mix gently until combined.
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Shape into small meatballs (about 1 inch).
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Heat a skillet over medium heat with a bit of oil and brown meatballs on all sides (they don’t need to be fully cooked). Set aside.
2. Make the Sauce:
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In the same skillet, melt butter over medium heat.
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Stir in flour and cook 1–2 minutes to form a roux.
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Gradually whisk in broth and cream until smooth.
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Simmer 3–5 minutes until thickened.
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Stir in Dijon mustard (if using) and season with salt and pepper.
3. Cook the Pasta:
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Boil pasta in salted water until just al dente. Drain.
4. Assemble the Pasta Bake:
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In a large baking dish, combine cooked pasta, meatballs, and creamy sauce.
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Mix gently to coat everything with sauce.
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Sprinkle shredded cheese evenly on top.
5. Bake:
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Bake in the preheated oven for 20–25 minutes, until cheese is melted and golden.
6. Serve:
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Garnish with fresh parsley.
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Pair with a simple green salad or steamed vegetables for a complete meal.
💡 Tips:
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For richer flavor, brown meatballs in butter instead of oil.
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Add sautéed mushrooms or peas to the pasta for extra texture and flavor.
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Leftovers store well in the fridge for 2–3 days and can be reheated in the oven or microwave.
If you want, I can also give a shortcut version using frozen meatballs and jarred sauce that’s just as creamy and comforting but faster for weeknights.
Do you want the shortcut version?
