Swedish Meatball Pasta Bake

Every time I whip up a Swedish Meatball Pasta Bake in my cozy kitchen, the tantalizing aroma takes me straight back to my grandmother’s rustic wooden table, where every meal felt like a warm hug. This dish is more than just a delightful comfort food—it’s an invitation to reminisce about childhood memories, family gatherings, and the joy of homemade meals. Imagine biting into tender meatballs, perfectly nestled in al dente pasta, all enveloped in a rich, creamy sauce. It’s a dish that wraps you in nostalgia and makes you feel truly at home.

Why This Recipe Should Be on Your Table

There’s nothing quite like a dish that offers both comfort and convenience, and this Swedish Meatball Pasta Bake is just that. It’s not just a meal; it’s an experience that brings warmth and love right to your table. Here are a few reasons why this recipe should be your next family favorite:

1. Nostalgic Comfort: This dish brings back the heartwarming flavors of traditional Swedish meatballs, familiar yet with a delightful twist.
2. Family-Friendly: Perfect for gathering everyone around the table, this bake is a surefire way to make dinnertime special.
3. Simple Ingredients: You won’t need to wander far from your pantry to create this masterpiece. It’s all about accessible, everyday ingredients.
4. Make-Ahead Marvel: With some prep done in advance, you can enjoy more time with loved ones and less time stressing in the kitchen.
5. Versatile and Adaptable: Whether you’re adding a dash more spice or sneaking in some extra veggies, this recipe welcomes your personal touch.

Kitchen Tools to Make This Recipe Easy Peasy

To create this charming and heartwarming Swedish Meatball Pasta Bake, here’s what you’ll need in your kitchen:

• Large Mixing Bowl
• Skillet
• Saucepan
• 9 x 13 Oven-Safe Baking Dish
• Cutting Board and Knife
• Measuring Cups and Spoons
• Wooden Spoon or Spatula

How to Make This Recipe Easy Peasy

Ingredients

For the Meatballs:

• 1 and 1/4 cups plain panko bread crumbs
• 4 tablespoons butter
• 2/3 cup yellow onion, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 3 cloves of garlic, minced
• 2/3 cup milk
• 2 eggs
• 1 pound ground beef (I used 85/15)
• 1 pound ground pork
• 3 tablespoons oil

For the Pasta:

• 2 cups shell pasta

For the Sauce:

• 6 tablespoons butter
• 1/4 cup plus 3 tablespoons all-purpose flour
• 4 cups beef broth (I used low sodium, equivalent to a 32-ounce box)
• 1/2 cup water
• 1 tablespoon Worcestershire sauce * (See Note below)
• 3 tablespoons fresh parsley, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon salt * (See Note below)
• 1/2 teaspoon black pepper

Instructions

1. Add the panko bread crumbs to a large bowl and set aside.
2. In a skillet over medium heat, melt the butter.
3. Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
4. Add the minced garlic and cook for another 2 minutes.
5. Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
6. Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
7. In a separate extra-large bowl, add the eggs and beat them.
8. Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands.)
9. Form about 30 balls and then chill them in the refrigerator for 30 minutes.
10. Once the meatballs are done chilling, in a large skillet over medium heat, heat up the oil.
11. Add the meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes.
12. Transfer the meatballs to a dish and set them aside.
13. Cook the pasta al dente according to the directions on the box, drain it, and add it to a 9 x 13 oven-safe baking dish.
14. Preheat the oven to 375 degrees F. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps.)
15. Place the meatballs into the baking dish, nestling them into the pasta.
16. In a large skillet on medium heat, melt the butter.
17. Add the flour, stirring constantly, for about 2 minutes.
18. Stir in the beef broth, water, Worcestershire, salt, and pepper and bring it to a simmer. Stir often.
19. Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
20. Carefully pour the sauce over the meatballs and pasta.
21. Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.

Difficulty: Intermediate • Cuisine: Swedish • Preparation Time: 30 minutes (plus 30 minutes chilling) • Cooking Time: 1 hour • Total Time: 2 hours • Calories: Approx. 650 per serving • Servings: 6

Note: For a lighter version, consider using turkey for the meatballs, and for a vegetarian twist, try using plant-based meat substitutes!

Health and Flavor Benefits of Ingredients

The beauty of this dish lies not just in its comforting flavors but also in the wholesome ingredients that come together to create it. Let’s explore some of the health and flavor benefits:

• Onions and Garlic: These aromatic vegetables are not only flavorful but also packed with antioxidants, adding an immune-boosting punch to the dish.
• Panko Bread Crumbs: These crumbs help bind the meatballs while adding a delightful texture without the heaviness of traditional breadcrumbs.
• Ground Beef and Pork: Rich in protein, these meats provide essential nutrients and minerals such as iron and zinc.
• Nutmeg and Allspice: These warming spices bring depth to the meatballs, elevating the flavor profile with subtle, comforting notes.
• Fresh Parsley: This herb adds a pop of color and a touch of freshness that balances the richness of the cream sauce.

Tasty Pairings to Serve with This Easy Peasy Dish

While this Swedish Meatball Pasta Bake is a star on its own, pairing it with a few complementary sides can make your meal even more delightful:

• Crisp Green Salad: A simple salad with a light vinaigrette can add a refreshing contrast to the richness of the bake.
• Garlic Bread: Perfect for soaking up that delicious sauce, garlic bread brings a satisfying crunch to your meal.
• Roasted Vegetables: Seasonal veggies roasted with a bit of olive oil and sea salt provide a colorful, nutritious accompaniment.

Storage Tips and How to Enjoy Leftovers the Easy Peasy Way

If you find yourself with leftovers of this delicious dish, don’t worry! Here’s how you can store and enjoy them:

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in the oven at 350°F for about 20 minutes or until heated through, or microwave individual portions for quick lunches.
• Freezing: For longer storage, freeze individual portions in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.

Leftover Swedish Meatball Pasta Bake can be just as delightful as the first serving. Consider turning it into a new meal by adding some extra veggies or a sprinkle of cheese before reheating.

In the heart of every home, the kitchen stands as a place of warmth and love, and this Swedish Meatball Pasta Bake embodies just that. It’s a dish that brings families together, weaving stories of the past with the comforts of the present. Whether you’re an experienced cook or just starting your culinary journey, I hope this recipe brings a little piece of cozy, homemade magic to your table.

Swedish Meatball Pasta Bake

This comforting Swedish Meatball Pasta Bake combines flavorful meatballs, creamy sauce, and al dente pasta in a delicious bake.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Swedish

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

Meatballs

• 1 1/4 cups plain panko bread crumbs
• 4 tablespoons butter
• 2/3 cup yellow onion finely chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 3 cloves garlic minced
• 2/3 cup milk
• 2 eggs
• 1 pound ground beef 85/15
• 1 pound ground pork
• 3 tablespoons oil

Pasta

• 2 cups shell pasta

Sauce

• 6 tablespoons butter
• 1/4 cup plus 3 tablespoons all-purpose flour
• 4 cups beef broth low sodium
• 1/2 cup water
• 1 tablespoon Worcestershire sauce
• 3 tablespoons fresh parsley finely chopped
• 1/2 cup heavy cream
• 1 tablespoon salt
• 1/2 teaspoon black pepper

Equipment

• Large Bowl
• Skillet
• Oven Safe Baking Dish

Method

 

1. Add the panko bread crumbs to a large bowl and set aside.
2. In a skillet over medium heat, melt the butter.
3. Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
4. Add the minced garlic and cook for another 2 minutes.
5. Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
6. Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
7. In a separate extra large bowl, add the eggs and beat them.
8. Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together.
9. Form about 30 balls and then chill them in the refrigerator for 30 minutes.
10. Once the meatballs are done chilling, in a large skillet over medium heat, heat up the oil.
11. Add the meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes.
12. Transfer the meatballs to a dish and set them aside.
13. Cook the pasta al dente according to the directions on the box, drain it and add it to a 9 x 13 oven safe baking dish.
14. Preheat the oven to 375 degrees F.
15. Place the meatballs into the baking dish, nestling them into the pasta.
16. In a large skillet on medium heat, melt the butter.
17. Add the flour, stirring constantly, for about 2 minutes.
18. Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.
19. Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
20. Carefully pour the sauce over the meatballs and pasta.
21. Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.

Notes

For best results, use a mixture of beef and pork for the meatballs. Adjust the seasoning to your taste. You can substitute ground turkey for a lighter version.