🇸🇪 Swedish Meatball Pasta Bake
A cozy twist on classic Swedish meatballs—tender meatballs, creamy gravy, and pasta baked together until bubbly and golden.
Ingredients
Meatballs
- 1 lb ground beef (or ½ beef + ½ ground pork)
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- ¼ cup finely minced onion
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ tsp black pepper
Pasta & Sauce
- 12 oz egg noodles or rotini
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- ½ tsp Dijon mustard
- Salt and pepper to taste
- 1 cup shredded mozzarella or Swiss cheese (optional for topping)
- Fresh parsley for garnish
Instructions
1. Make the Meatballs
- Preheat oven to 400°F (200°C).
- In a bowl, mix beef, breadcrumbs, egg, milk, onion, allspice, nutmeg, salt, and pepper.
- Form into small meatballs (about 1 tablespoon each).
- Place on a lined baking sheet and bake 15–18 minutes until cooked through.
2. Cook the Pasta
- Boil pasta according to package directions until al dente.
- Drain and set aside.
3. Make the Creamy Gravy
- In a large skillet, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes.
- Gradually whisk in beef broth until smooth.
- Stir in heavy cream, Worcestershire sauce, and Dijon.
- Simmer until thickened (about 5 minutes).
- Season to taste.
4. Assemble the Bake
- Lower oven to 375°F (190°C).
- In a large baking dish, combine pasta, meatballs, and sauce.
- Stir gently to coat.
- Top with shredded cheese if using.
5. Bake
- Bake 20–25 minutes until hot and bubbly.
- Broil 2–3 minutes for a golden top if desired.
- Garnish with parsley.
Tips for Authentic Flavor
- The allspice and nutmeg are key to traditional Swedish flavor.
- For extra richness, stir in a spoonful of sour cream before baking.
- Serve with lingonberry jam on the side for a traditional touch.
If you’d like, I can also give you a 30-minute shortcut version, a slow cooker method, or a lighter version with turkey meatballs.
