Creamy Swedish Meatball Pasta Bake
This Creamy Swedish Meatball Pasta Bake is everything you desire in comfort food. Picture this: juicy, perfectly spiced meatballs nestled into tender pasta, all wrapped up in a rich, creamy sauce that ties it together. Each bite has that classic Swedish meatball flavor but with a cozy, creamy twist that makes it unforgettable. It’s simple enough for a weeknight, but when you put it on the table, it feels like a real treat. Ideal for family feasts, it’s one of those dishes that warms everyone up and always has people reaching for seconds.
6 Servings
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
If you’re looking to make this dish gluten-free, it’s actually pretty easy! Just swap out the panko breadcrumbs for gluten-free breadcrumbs and use your favorite gluten-free pasta in place of the shells. For the sauce, double-check that your Worcestershire sauce and beef broth are gluten-free, as these can sometimes have hidden gluten ingredients. With these small changes, you’ll still get that creamy, comforting pasta bake experience—minus the gluten!