Ingredients

2 cups small shell pasta, uncooked

4 Tbsp. butter

2/3 cup yellow onion, finely chopped

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 tsp. ground allspice

1/4 tsp. nutmeg

3 cloves garlic, minced

2/3 cup milk

1 1/4 cups plain panko bread crumbs

1 lb. ground beef (80/20)

1 lb. ground pork

2 large eggs, beaten

3 Tbsp. olive oil

6 Tbsp. butter

7 Tbsp. all-purpose flour

4 1/2 cups low sodium beef broth

1 Tbsp. Worcestershire sauce

3 Tbsp. fresh parsley, finely chopped

1/2 cup heavy cream

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 Tbsp. butter

1/3 cup yellow onion, finely chopped

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. ground allspice

1/8 tsp. nutmeg

2 cloves garlic, minced

1/3 cup milk

1/2 cup plus 2 Tbsp. plain panko bread crumbs

1/2 lb. ground beef (80/20)

1/2 lb. ground pork

1 large egg, beaten

1 1/2 Tbsp. olive oil

Instructions

Step 1: In a large pot of salted water, cook the pasta al dente according to package directions. Drain and transfer the pasta to a 9×13 inch baking dish prepared with nonstick cooking spray.

Step 2: For the meatballs, heat 4 tablespoons of butter in a sauté pan over medium heat. Add 2/3 cup finely chopped onions, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp allspice, and 1/4 tsp nutmeg. Sauté for 5 minutes, stirring often. Add 3 cloves minced garlic and cook another 2 minutes. Reduce heat to medium-low and add 2/3 cup milk. Bring to a simmer.

Step 3: Place 1 1/4 cups panko bread crumbs in a large bowl. Remove the onion mixture from heat and pour it over the bread crumbs. Stir until combined into a thick paste. Let it cool.

Step 4: In another large bowl, combine 1 lb ground beef, 1 lb ground pork, and 2 beaten eggs. Add the cooled bread crumb mixture and mix gently until evenly combined; avoid overmixing to keep meatballs tender. Form the mixture into 1-inch meatballs (about 30 total). Refrigerate for 30 minutes.

Step 5: Preheat the oven to 375°F (190°C). Heat 3 tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs in batches (about 10 at a time), turning to brown all sides. Transfer browned meatballs to the baking dish with the cooked pasta. Drain excess grease from the skillet.

Step 6: For the gravy, melt 6 tablespoons butter in the same skillet over medium heat. Whisk in 7 tablespoons flour constantly for 2 minutes until smooth. Gradually whisk in 4 1/2 cups low sodium beef broth and 1 tablespoon Worcestershire sauce. Bring to a simmer.

Step 7: Add 3 tablespoons fresh parsley and 1/2 cup heavy cream to the gravy. Reduce heat and whisk occasionally for 10-15 minutes until the gravy thickens. Season with 2 tsp kosher salt and 1/2 tsp black pepper.

Step 8: Pour the gravy over the meatballs and pasta. Toss lightly to combine. Bake in the preheated oven for 30-35 minutes until bubbly and hot throughout. Serve immediately.

Tips & Variations

For a lighter version, substitute half the ground pork with ground turkey or chicken.

You can swap the small shell pasta for egg noodles or penne for a different texture.

Make extra gravy and freeze for quick reheating on busy evenings.

Add a pinch of smoked paprika to the meatball mixture for a subtle smoky flavor.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs up to a day in advance. Keep them refrigerated until ready to cook.

What can I use instead of panko bread crumbs?

If you don’t have panko, regular bread crumbs or crushed crackers work well as a substitute in the meatball mixture.

Dinner

Swedish Meatball Pasta Bake Recipe

Introduction