Swedish meatball pasta bake

Swedish Meatball Pasta Bake is a comforting, creamy casserole-style dish that combines tender Swedish meatballs with pasta, all enveloped in a rich and flavorful creamy sauce. It’s a perfect weeknight dinner that takes inspiration from the beloved Swedish meatballs and turns it into an easy, hearty baked dish.

Here’s a recipe you can try:

Swedish Meatball Pasta Bake

Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork for more flavor)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)

For the Pasta Bake:

• 12 oz pasta (penne, rotini, or rigatoni work well)
• 1 tbsp olive oil (for sautéing)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups heavy cream (or half-and-half for a lighter option)
• 1/2 cup beef broth (or chicken broth)
• 1 tbsp soy sauce (for an extra umami flavor)
• 1 tsp Dijon mustard (optional, but adds a nice tang)
• 1/2 tsp ground nutmeg (optional, but classic for Swedish flavors)
• 1 1/2 cups shredded mozzarella cheese (or a mix of mozzarella and Parmesan)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Make the Meatballs:
   • Preheat your oven to 375°F (190°C).
   • In a large mixing bowl, combine the ground meat, breadcrumbs, milk, Parmesan, egg, garlic powder, onion powder, salt, pepper, and parsley.
   • Use your hands to mix everything together until just combined. Don’t overwork the mixture.
   • Roll the meat mixture into small meatballs, about 1 to 1 1/2 inches in diameter, and set aside.
   • In a large skillet, heat 1 tbsp olive oil over medium heat. Brown the meatballs in batches, turning them to ensure they’re browned on all sides (about 5-7 minutes total). They don’t need to be fully cooked through since they will finish cooking in the oven. Remove the meatballs from the skillet and set aside.
2. Cook the Pasta:
   • While the meatballs are cooking, cook the pasta according to package instructions until al dente (slightly firm). Drain and set aside.
3. Make the Sauce:
   • In the same skillet (use the drippings from the meatballs for extra flavor), sauté the chopped onion for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
   • Pour in the heavy cream and beef broth, and stir in the soy sauce, Dijon mustard, and nutmeg. Bring to a simmer, then reduce heat and cook for about 3-4 minutes, allowing the sauce to thicken slightly.
   • Stir in 1 cup of shredded cheese (reserving the other 1/2 cup for topping) and mix until the cheese is melted and the sauce is creamy. Taste and adjust the seasoning with salt and pepper if needed.
4. Assemble the Bake:
   • In a large casserole dish, combine the cooked pasta, meatballs, and sauce. Stir gently to coat everything in the creamy sauce.
   • Sprinkle the remaining 1/2 cup of cheese over the top.
5. Bake:
   • Bake the casserole in the preheated oven for 15-20 minutes until the cheese is bubbly and golden on top.
6. Serve:
   • Garnish the baked pasta with fresh parsley and serve hot!

Tips:

• Make-Ahead: You can prepare the meatballs and sauce ahead of time and assemble the bake later. This dish also stores well in the fridge for 3-4 days.
• Meatball Variations: You can swap ground beef for ground turkey or chicken for a lighter version, or even use a mix of ground beef and pork for extra juiciness.
• Cheese Options: Feel free to add a little grated Parmesan or Gruyère cheese on top for extra flavor.
• Spicy Kick: If you like a little heat, a pinch of crushed red pepper flakes or some sriracha can add a nice touch to the sauce.

Swedish Meatball Pasta Bake is the perfect hearty meal for a cozy night in. It’s creamy, flavorful, and satisfying—an easy way to enjoy the classic flavors of Swedish meatballs in a casserole form. Let me know if you try it out!