Description
Swedish Meatball Pasta Bake with creamy sauce, tender meatballs, and gooey cheese – a comforting and crowd-pleasing dish for any occasion.
Ingredients
Scale
- 1 pound (450g) ground beef
- ½ pound (225g) ground pork
- 1 cup (60g) fresh breadcrumbs
- 1 large egg
- 1 small onion, finely diced (about ½ cup)
- 2 tablespoons (30ml) milk
- 1 teaspoon (5g) salt
- ½ teaspoon (1g) white pepper
- ¼ teaspoon (0.5g) ground nutmeg
- ¼ teaspoon (0.5g) ground allspice
- 12 ounces (340g) penne pasta
- 3 tablespoons (45g) butter
- 3 tablespoons (24g) all-purpose flour
- 2 cups (480ml) beef broth
- 1 cup (240ml) heavy cream
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (5g) fresh dill, chopped
- 1½ cups (170g) shredded Gruyère cheese, divided
- ½ cup (50g) grated Parmesan cheese
Instructions
- Step 1: Prepare the meatballs Preheat your oven to 375°F (190°C). In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, diced onion, milk, salt, white pepper, nutmeg, and allspice. Mix gently with your hands until just combined – overmixing will result in tough meatballs. Form the mixture into 1-inch balls (you should get about 24-28 meatballs). Heat a tablespoon of oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning occasionally to ensure even browning, about 5-6 minutes per batch. They don’t need to be fully cooked through as they’ll finish in the oven. Transfer browned meatballs to a paper towel-lined plate.
- Step 2: Prepare the pasta and sauce Bring a large pot of salted water to a boil. Cook the penne for 2 minutes less than the package directions, until very al dente. Drain and set aside. In the same skillet used for the meatballs, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to create a roux. Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a simmer and cook for 3-4 minutes until slightly thickened. Reduce heat to low and stir in the heavy cream and Worcestershire sauce. Simmer for another 2-3 minutes. Add the fresh dill and 1 cup of the Gruyère cheese, stirring until melted and smooth. Taste and adjust seasoning if needed.
- Step 3: Assemble and bake In a large bowl, combine the undercooked pasta with the sauce, tossing to coat evenly. Transfer half of the pasta mixture to a greased 9×13-inch (23x33cm) baking dish. Arrange the meatballs evenly across the surface, then top with the remaining pasta mixture. Sprinkle the remaining Gruyère and all of the Parmesan cheese over the top. Bake uncovered in the preheated oven for 25-30 minutes, until the cheese is golden and bubbly, and the edges of the pasta are slightly crispy. Let the Swe Meatball Pasta Bake rest for 5-10 minutes before serving to allow the sauce to set slightly. Garnish with additional fresh dill if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 560 calories
- Sugar: 3 grams
- Sodium: 990 milligrams
- Fat: 28 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 2 grams
- Protein: 32 grams
- Cholesterol: 145 milligrams