Description
A comforting and hearty Swedish Meatball Pasta Bake combining tender homemade meatballs, creamy Parmesan sauce, and al dente rotini pasta baked to bubbly perfection. This dish is perfect for family dinners and easy to prepare ahead.
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
Instructions
- Preheat oven: Preheat the 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 everything thoroughly until 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 for 18 to 20 minutes or 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 the pasta and set aside.
- Make roux for sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux, which will thicken the sauce.
- Prepare sauce: Gradually whisk in the beef broth, then add heavy cream and Worcestershire sauce. Simmer the mixture for about 5 minutes until the sauce thickens.
- Add cheese and season: Stir in the grated Parmesan cheese and adjust seasoning with additional salt and pepper as desired.
- Combine ingredients: In a greased 9×13-inch baking dish, combine the cooked pasta, baked meatballs, and prepared sauce. Toss gently to evenly coat everything.
- Bake the casserole: Optionally top with extra Parmesan cheese, then bake at 375°F for 20 minutes until the bake is bubbly and heated through.
- Garnish and serve: Remove from the oven and sprinkle with chopped fresh parsley before serving for a fresh, bright finish.
Notes
- For a lighter version, substitute ground turkey for beef and use half-and-half instead of heavy cream.
- Breadcrumbs can be replaced with gluten-free crumbs for a gluten-free version.
- Do not overcook the pasta during boiling, as it will continue to cook in the oven during baking.
- Make sure the sauce is thick enough to coat the pasta well but not too thick to prevent easy mixing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated well.
