Here’s a tasty way to make Swedish Meatball Pasta Bake—comfort food meets creamy, cheesy goodness!
Ingredients (serves 4–6)
For the meatballs:
- 1 lb (450 g) ground beef (or mix beef + pork)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
For the sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 tsp Dijon mustard (optional)
- Salt & pepper to taste
- 1/4 cup sour cream or cream cheese (optional, for creaminess)
For the pasta bake:
- 8 oz (225 g) pasta (penne, fusilli, or macaroni)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the pasta according to package directions, but drain 1–2 minutes early (it will bake further).
- Make meatballs
- In a bowl, combine ground meat, breadcrumbs, milk, onion, egg, salt, pepper, and nutmeg.
- Form small meatballs (~1 inch).
- In a skillet, brown meatballs over medium heat (they don’t need to be fully cooked yet). Remove and set aside.
- Make the sauce
- In the same skillet, melt butter and whisk in flour to make a roux.
- Gradually add milk, whisking constantly until smooth and thickened.
- Stir in mustard, salt, pepper, and sour cream or cream cheese if using.
- Assemble the bake
- Mix cooked pasta with sauce and half of the cheese.
- Add meatballs and gently combine.
- Pour into a greased baking dish, top with remaining cheese.
- Bake
- Bake for 20–25 minutes, until the top is golden and bubbly.
- Serve
- Garnish with parsley and enjoy warm.
This dish is creamy, cheesy, and perfect for family dinners—all the flavor of Swedish meatballs in a convenient pasta bake.
I can also give a shortcut version using store-bought meatballs and jarred sauce that takes under 30 minutes. Do you want me to do that?
