Description
Swedish Meatball Pasta Bake combines tender, flavorful homemade meatballs with a creamy parsley-infused beef gravy tossed with perfectly cooked shell pasta, baked until bubbly and golden. This comforting dish blends classic Swedish meatball spices with rich creamy sauce and pasta, perfect for a hearty family meal.
Ingredients
Scale
For the Pasta and Meatball Mixture
- 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
For Browning Meatballs
- 3 Tbsp. olive oil
For the Gravy
- 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
Instructions
- Cook Pasta: In a large pot of salted boiling water, cook the small shell pasta according to package instructions until al dente. Drain the pasta and transfer it to a 9×13 inch baking dish sprayed with nonstick cooking spray to prevent sticking.
- Prepare Onion Mixture: In a sauté pan over medium heat, melt butter and add finely chopped onions, kosher salt, black pepper, allspice, and nutmeg. Cook for 5 minutes, stirring frequently until onions are soft and aromatic. Add minced garlic and sauté for another 2 minutes. Reduce heat to medium-low, add milk, and bring the mixture to a gentle simmer.
- Mix Breadcrumbs: Place the plain panko bread crumbs in a large bowl. Remove the onion mixture from heat and pour it over the breadcrumbs. Stir until well combined, resulting in a thick paste. Allow this mixture to cool before proceeding.
- Combine Meatball Ingredients: In a large bowl, combine ground beef, ground pork, beaten eggs, and the cooled breadcrumb-onion mixture. Mix gently until just combined—avoid overmixing to keep meatballs tender. Form into approximately 30 meatballs about 1 inch in diameter. Refrigerate meatballs for 30 minutes to set.
- Preheat Oven and Brown Meatballs: Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Working in batches, gently add meatballs and brown on all sides, about 6-8 minutes total per batch. Transfer browned meatballs to the baking dish containing the pasta. Discard excess fat from skillet.
- Make Gravy: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 2 minutes, creating a roux. Gradually whisk in beef broth and Worcestershire sauce, then bring to a simmer. Stir in chopped parsley and heavy cream. Lower heat and continue whisking until gravy thickens, about 10 to 15 minutes. Season with kosher salt and black pepper to taste.
- Assemble and Bake: Pour the thickened gravy evenly over the meatballs and pasta in the baking dish. Toss gently to combine. Place in the preheated oven and bake for 30 to 35 minutes, until bubbly and golden. Serve hot immediately for the best flavor and texture.
Notes
- Do not overmix the meatball mixture to prevent tough meatballs.
- Chilling the meatballs before cooking helps them hold their shape during browning.
- Use low sodium beef broth to control the saltiness of the gravy.
- Use fresh parsley to add a bright flavor; dried parsley won’t yield the same freshness.
- If preferred, use gluten-free breadcrumbs and pasta for a gluten-free version.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Swedish
Keywords: Swedish meatballs, Pasta bake, Comfort food, Beef and pork meatballs, Creamy gravy, Baked pasta dishes
