Description
A comforting Swedish Meatball Pasta Bake featuring tender homemade meatballs combined with creamy Parmesan sauce and rotini pasta, baked to bubbly perfection. This hearty dish brings traditional Swedish flavors into a satisfying pasta casserole 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
- Salt and pepper, to taste
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, ground nutmeg, allspice, salt, and black pepper. Mix everything thoroughly to evenly distribute the seasonings.
- Form Meatballs: Shape the mixture into 1-inch meatballs and arrange them spaced evenly on the prepared baking sheet.
- Bake Meatballs: Place the meatballs in the oven and bake for 18 to 20 minutes until they are browned on the outside and cooked through on the inside.
- Cook Pasta: While the meatballs bake, bring a pot of salted water to a boil and cook the rotini pasta until just al dente. Drain the pasta and set it aside.
- Prepare Sauce Base: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux that will thicken the sauce.
- Add Liquids and Simmer: Gradually whisk in the beef broth, then stir in heavy cream and Worcestershire sauce. Allow the sauce to simmer for about 5 minutes until it thickens and coats the back of a spoon.
- Finish Sauce: Stir the grated Parmesan cheese into the sauce. Season with additional salt and black pepper according to taste, stirring until smooth and creamy.
- Combine and Assemble: Lightly grease a 9×13-inch baking dish. Combine the cooked pasta, baked meatballs, and the creamy sauce in the dish. Toss gently to ensure everything is evenly coated.
- Bake the Casserole: Optionally sprinkle extra Parmesan cheese on top. Bake the assembled dish at 375°F for 20 minutes until the casserole is hot, bubbly, and the top is slightly golden.
- Garnish and Serve: Remove from the oven and sprinkle with chopped fresh parsley before serving for a fresh, vibrant finish.
Notes
- For best flavor, use fresh grated Parmesan cheese rather than pre-grated.
- You can substitute ground beef with a mix of beef and pork for juicier meatballs.
- Ensure not to overcook the pasta during boiling as it will continue to cook during baking.
- This dish can be prepared ahead up to step 9, then refrigerated and baked just before serving.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
