Here’s a cozy, crowd-pleasing Swedish Meatball Pasta Bake — creamy, savory, and perfect for make-ahead dinners 🇸🇪🍝
Swedish Meatball Pasta Bake
Ingredients (Serves 4–6)
Meatballs
- 1 lb ground beef (or beef + pork mix)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 small onion, finely grated
- 1 egg
- ½ tsp allspice
- ¼ tsp nutmeg
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp butter (for browning)
Pasta & Sauce
- 12 oz pasta (penne, rotini, or fusilli)
- 3 tbsp butter
- 3 tbsp flour
- 2 ½ cups beef broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt & pepper, to taste
Topping (Optional but great)
- 1 cup shredded mozzarella or Swiss cheese
- Fresh parsley, chopped
Instructions
- Cook pasta:
Boil pasta in salted water until just al dente. Drain and set aside. - Make meatballs:
Mix breadcrumbs and milk, let soak 2 minutes.
Add beef, onion, egg, allspice, nutmeg, salt, and pepper. Mix gently.
Roll into small meatballs. - Brown meatballs:
Melt butter in a skillet and brown meatballs on all sides (they don’t need to cook through). Remove and set aside. - Make creamy sauce:
In the same skillet, melt butter. Whisk in flour and cook 1 minute.
Slowly whisk in beef broth, then cream.
Stir in Dijon and Worcestershire. Simmer until thickened. - Assemble:
Preheat oven to 375°F (190°C).
Combine pasta, meatballs, and sauce. Transfer to a greased baking dish.
Sprinkle with cheese if using. - Bake:
Cover with foil and bake 20 minutes.
Uncover and bake another 10 minutes until bubbly and lightly golden. - Garnish & serve:
Sprinkle with parsley. Serve with lingonberry jam or a green salad.
✅ Tips & Variations
- Add mushrooms or peas to the sauce for extra texture.
- Swap cream for half-and-half if you want it lighter.
- Make ahead: assemble, refrigerate up to 24 hours, then bake.
If you’d like, I can also share a one-pan stovetop version, a lighter weeknight version, or a classic IKEA-style flavor twist — just tell me!
