Creamy Swedish Meatball Pasta Bake – This Creamy Swedish Meatball Pasta Bake is pure cozy goodness. Picture this: tender meatballs nestled into pasta, all covered in a creamy, rich sauce that makes every bite just melt in your mouth. It’s the perfect blend of pasta night and Swedish meatball comfort, bringing warmth and flavor to the table in a way that just feels right.
The first time I put this together, I was just looking for something simple to satisfy everyone. My husband’s a total Swedish meatball fan, and our little one? Completely obsessed with pasta. When I pulled this out of the oven, the kitchen filled with this amazing smell—creamy, garlicky, and just a little bit savory. We couldn’t even wait for dinner; we found ourselves standing around, sneaking bites. Now, it’s the recipe we go to when we want something that feels like a warm hug at the end of the day.
What makes this Creamy Swedish Meatball Pasta Bake truly special?
This dish is the best of both worlds. The tastes of classic Swedish meatballs with the ease and comfort of a pasta bake. Juicy meatballs, creamy pasta, and a rich, cozy sauce—it all comes together so effortlessly but feels like something special. Ideal for a family dinner or whenever you’re yearning for something warm, hearty, and downright appetizing.
What You Need To Make This Creamy Swedish Meatball Pasta Bake Recipe?
Panko bread crumbs: These are key for making the meatballs nice and tender. They soak up the flavor, keeping the meatballs juicy without weighing them down. Plain panko works best here since we’re adding our own spices.
Ground beef and pork: A mix of beef and pork gives the meatballs that perfect balance of flavor and richness. The pork adds a little extra fat, which helps keep the meatballs tender and flavorful.
Allspice and nutmeg: These spices are what make Swedish meatballs taste so unique. They add a warm, cozy flavor without being too strong—just enough to make people wonder what the secret is!
Yellow onion: Finely chopped onion brings a subtle sweetness and a little crunch to the meatballs. Cooking it down in butter first makes sure it blends right into the mix without being overpowering.
Shell pasta: I love using shell pasta here because it catches all that creamy sauce. You get these little pockets of flavor in each bite, which is perfect for a dish like this.
Beef broth: Adds depth to the sauce without making it too heavy. I usually go for low sodium so I can control the saltiness myself.
Worcestershire sauce: This one’s like magic in a bottle. It brings a rich, tangy undertone to the sauce, giving it a little extra depth. Just a tablespoon makes a big difference.
Heavy cream: This is what makes the sauce extra creamy and indulgent. It balances the savory flavors with a bit of richness, taking the sauce to the next level.
Steps To Make Creamy Swedish Meatball Pasta Bake:
For the Meatballs:
Alright, first things first—grab a big mixing bowl and toss in the panko bread crumbs. Just set it aside for now; we’ll come back to it soon.
In a skillet over medium heat, melt the butter. Add the chopped onion, salt, pepper, allspice, and nutmeg, and let them cook together for about 5 minutes, stirring here and there. Trust me, the kitchen is about to smell incredible!
Next, throw in the minced garlic and cook for another couple of minutes—just enough for that garlic to release its magic.
Turn down the heat a bit, pour in the milk, and give everything a good stir. Let it all simmer until it’s nice and warmed through. Then, pour this onion mixture over the panko in your bowl and mix it up. It’s going to be thick, and that’s perfect. Let it cool down for a few minutes.
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In another big bowl, beat the eggs, then add in the ground beef, ground pork, and your cooled onion-panko mix. Now, this is the part where you roll up your sleeves—using your hands here is the easiest way to combine everything really well.
Form the mixture into about 30 meatballs and pop them in the fridge for 30 minutes to let them firm up.
When they’re ready, heat some oil in a large skillet over medium heat. Brown the meatballs in batches, making sure they get a nice color on all sides—should take about 15 minutes in total. Don’t overcrowd the pan; it’ll make flipping them way easier. Once they’re browned, set them aside on a plate and get ready for the next step.
For the Pasta:
Go ahead and cook your shell pasta until it’s just al dente—follow the package directions for timing. Once it’s ready, drain it and spread it out in a 9×13-inch baking dish.
For the Sauce and Assembly:
First, get your oven preheated to 375°F so it’s ready to go when you are. Take those cooked meatballs and nestle them right into the pasta in your baking dish—make sure they’re nice and cozy in there!
In a large skillet over medium heat, melt the butter. Add the flour and keep stirring for a couple of minutes until it’s all combined and turns a light golden color. Then, slowly pour in the beef broth, water, Worcestershire sauce, salt, and pepper, stirring the whole time to keep things smooth. Bring it to a gentle simmer, letting the flavors come together.
Now, turn down the heat a bit, toss in the chopped parsley and heavy cream, and keep stirring. Let it cook for about 10 minutes until the sauce thickens up beautifully.
Once your sauce is ready, carefully pour it all over the meatballs and pasta, making sure everything gets covered in that creamy goodness. Slide the dish into the oven and let it bake for 30 minutes until it’s bubbly and golden on top. When it’s done, give it a few minutes to settle, then grab a spoon and dig right in!
Tip:
To make this Creamy Swedish Meatball Pasta Bake even more flavorful, give the meatballs a bit of love by letting them chill after you shape them. Chilling helps them hold together better when you cook them, especially since we’re working with a mix of beef and pork. And when it’s time to brown them, cook them in batches—this way, each meatball gets that beautiful golden crust. The crust not only adds taste but also supports the meatballs to stay juicy when they’re baked later. Finally, don’t forget the allspice and nutmeg! Those two spices are the secret to getting that true Swedish meatball taste, adding a cozy warmth to each bite.
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes, absolutely! You can prepare the meatballs and pasta, even pour the sauce over them in the baking dish, then cover it and keep it in the fridge until you’re ready to bake. Just add an extra 10 minutes or so to the baking time to make sure it’s heated through.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the oven at 350°F until it’s warmed through. You can microwave it, too, but the oven keeps the texture better.
Can I freeze the meatballs?
Yes! If you want to make extra, you can freeze the meatballs after cooking them. Just place them on a baking sheet until frozen, then transfer to a freezer bag. When you’re ready to use, thaw them in the fridge and add them to the dish as directed.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Swedish Meatball Pasta Bake
Ingredients
Meatballs:
- 1 1/4 c plain panko bread crumbs
- 4 tbsp butter
- 2/3 c yellow onion finely chopped
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground allspice
- 1/4 tsp nutmeg
- 3 cloves garlic minced
- 2/3 c milk
- 2 eggs
- 1 lb ground beef I used 85/15
- 1 lb ground pork
- 3 tbsp oil
Pasta:
- 2 c shell pasta
Sauce:
- 6 tbsp butter
- 1/4 c + 3 tbsp all-purpose flour
- 4 c beef broth about a 32 oz box; I used low sodium
- 1/2 c water
- 1 tbsp Worcestershire sauce
- 3 tbsp fresh parsley finely chopped
- 1/2 c heavy cream
- 1 tbsp salt
- 1/2 tsp black pepper
Instructions
Meatballs:
- Start by placing the panko bread crumbs in a large mixing bowl and set it aside for now.
- Warm up a skillet over medium heat and let the butter melt down, getting all nice and bubbly. Add the chopped onion, salt, pepper, allspice, and nutmeg. Let it cook for about 5 minutes, stirring often until the onions are soft and fragrant.
- Toss in the minced garlic and let it cook for another 2 minutes, just until it smells amazing.
- Turn the heat down a bit, pour in the milk, and stir everything together. Let it slowly come to a gentle simmer, just enough for everything to start blending together.
- Once the mixture is simmering, pour it over the panko in the bowl and give it a good stir. It’ll be thick, which is perfect. Set it aside to cool.
- In a large mixing bowl, beat the eggs, then add the ground beef, ground pork, and the cooled onion-panko mixture. Roll up your sleeves—it’s easiest to mix everything together with your hands.
- Shape the mixture into about 30 meatballs and place them in the fridge to chill for 30 minutes.
- After they’ve chilled, heat oil in a large skillet over medium heat. Working in batches, cook the meatballs until they’re browned on all sides, about 15 minutes total. Doing this in batches keeps the pan from getting too crowded, making it easier to flip and cook evenly.
- Once browned, transfer the meatballs to a dish and set aside.
Pasta:
- Cook the shell pasta until it’s al dente, following the package directions. Drain the pasta, then spread it in a 9x13-inch baking dish.
Sauce and Assembly:
- Preheat your oven to 375°F so it’s ready when everything is assembled.
- Nestle the cooked meatballs into the pasta in the baking dish.
- Grab a large skillet, set it over medium heat, and melt the butter until it's nice and smooth. Add the flour and stir constantly for about 2 minutes until it’s combined and golden.
- Slowly pour in the beef broth, water, Worcestershire sauce, salt, and pepper, stirring as you go. Bring this to a simmer, stirring frequently.
- Turn the heat down a bit, add the parsley and heavy cream, and keep stirring. Let it cook for around 10 minutes until the sauce thickens up nicely.
- Carefully pour the sauce over the pasta and meatballs in the baking dish.
- Bake in the preheated oven for 30 minutes until bubbly and golden on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
