This cozy Swedish Meatball Pasta Bake brings together tender meatballs, creamy sauce, and pasta baked to perfection — a comfort-food dream with a Scandinavian twist!
🧂 Ingredients
For the meatballs:
- 1 lb (450 g) ground beef (or half beef, half pork)
- ½ cup breadcrumbs
- 1 small onion, finely chopped
- 1 egg
- 2 tbsp milk
- ½ tsp garlic powder
- ½ tsp allspice
- ½ tsp nutmeg
- Salt and pepper, to taste
- 2 tbsp olive oil (for frying)
For the pasta and sauce:
- 10 oz (280 g) pasta (penne, fusilli, or egg noodles)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream (or sour cream for tangier flavor)
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup shredded mozzarella or Swiss cheese
- ½ cup grated Parmesan
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Preheat oven:
Set to 375°F (190°C). - Cook the pasta:
Boil pasta in salted water until just al dente. Drain and set aside. - Make the meatballs:
In a bowl, combine ground meat, breadcrumbs, onion, egg, milk, and spices. Mix gently and form into small balls. - Cook meatballs:
Heat olive oil in a skillet and brown meatballs on all sides. Remove and set aside (they will finish cooking in the oven). - Prepare the sauce:
In the same skillet, melt butter. Whisk in flour and cook for 1 minute. Slowly whisk in beef broth and then cream.
Add mustard, Worcestershire sauce, salt, and pepper. Simmer until slightly thickened. - Combine:
Mix pasta and meatballs into the sauce. Add half of the cheeses and stir until combined. - Bake:
Transfer to a greased casserole dish, sprinkle remaining cheese on top, and bake for 20–25 minutes, until bubbly and golden. - Serve:
Garnish with fresh parsley and enjoy warm with a green salad or garlic bread.
💡 Tips & Variations
- Substitute turkey or chicken for a lighter version.
- Add sautéed mushrooms or peas for extra flavor and texture.
- For a richer taste, use Gruyère instead of mozzarella.
