Description
This Swedish Meatball Pasta Bake is a comforting and flavorful casserole combining tender homemade Swedish meatballs, creamy Parmesan sauce, and perfectly cooked rotini pasta. Baked to bubbly perfection, it offers a satisfying one-dish meal ideal for family dinners.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 3/4 cup grated Parmesan cheese
Other
- 12 ounces rotini pasta
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Make Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, nutmeg, allspice, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 18–20 minutes until they are browned and cooked through.
- Cook Pasta: While the meatballs bake, cook the rotini pasta in salted boiling water until just al dente. Drain well and set aside.
- Make Sauce Base: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to create a roux, which will thicken the sauce.
- Add Liquids: Gradually whisk in the beef broth to prevent lumps, then stir in the heavy cream and Worcestershire sauce. Let the sauce simmer for about 5 minutes until it thickens.
- Add Cheese: Stir the grated Parmesan cheese into the sauce and season with additional salt and pepper to taste, ensuring a rich and flavorful sauce.
- Combine Ingredients: In a greased 9×13-inch baking dish, combine the cooked pasta, baked meatballs, and the creamy sauce. Toss gently to coat everything evenly.
- Bake Dish: Optionally top the dish with extra Parmesan cheese and bake at 375°F for 20 minutes until the casserole is bubbly and heated through.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley before serving to add color and freshness.
Notes
- You can substitute ground beef with ground turkey or chicken for a lighter version.
- For a gluten-free version, use gluten-free breadcrumbs and pasta.
- Leftover casserole can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust seasoning in the sauce as per your taste preferences, especially salt and pepper.
- Adding a pinch of cayenne pepper to the meatball mix can add a subtle spicy kick.
