Absolutely! This Swedish Meatball Pasta Bake is the ultimate comfort food fusion dish. It combines the rich, creamy, and savory flavors of Swedish meatballs with the cheesy, hearty satisfaction of a pasta bake. It’s a guaranteed crowd-pleaser.
🍝 Swedish Meatball Pasta Bake
This recipe simplifies the process by using a one-pan technique for the sauce and store-bought meatballs for ease, but includes a homemade meatball option as well.
Serves: 6-8 people Prep time: 15 minutes Cook time: 45 minutes
Ingredients:
For the Meatballs & Pasta:
· 1 lb (450g) frozen homestyle or Italian meatballs (or see homemade option below)
· 12 oz (340g) pasta like rigatoni, penne, or egg noodles
· 1 tablespoon olive oil
For the Sauce:
· 4 tablespoons butter
· 1 small onion, finely diced
· 2 cloves garlic, minced
· ⅓ cup all-purpose flour
· 4 cups beef broth (low sodium preferred)
· 1 cup heavy cream (or half-and-half for a lighter version)
· 2 tablespoons soy sauce (or Worcestershire sauce)
· 1 teaspoon Dijon mustard
· ½ teaspoon ground allspice
· ¼ teaspoon black pepper
· Salt, to taste
For the Topping:
· 1 ½ cups shredded mozzarella cheese
· ½ cup shredded Parmesan cheese
· 2 tablespoons chopped fresh parsley, for garnish
Optional Homemade Meatball Mix:
· 1 lb ground beef (or a mix of beef and pork)
· ¼ cup breadcrumbs
· 1 large egg
· 2 tablespoons milk
· ¼ teaspoon allspice
· ¼ teaspoon nutmeg
· Salt and pepper
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. If making homemade meatballs, combine all meatball ingredients, form into small balls, and brown in a skillet with a little oil before starting the sauce.
- Cook the Pasta: Cook the pasta according to package directions, but reduce the cooking time by 1-2 minutes (it will finish cooking in the oven). Drain and set aside.
- Make the Sauce (This is the key step!):
· In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until soft and translucent (about 5 minutes). Add the garlic and cook for another 30 seconds.
· Whisk in the flour to form a paste (a roux). Cook for 1-2 minutes to remove the raw flour taste.
· Gradually whisk in the beef broth, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce begins to thicken.
· Whisk in the heavy cream, soy sauce, Dijon mustard, allspice, and pepper. Let it simmer for 2-3 minutes until smooth and slightly thickened. Taste and add salt only if needed (the soy sauce and broth add saltiness). - Combine: To the sauce in the skillet, add the cooked pasta and frozen (or pre-cooked homemade) meatballs. Stir everything together until the pasta and meatballs are evenly coated in the sauce. If your skillet isn’t big enough, combine everything in the prepared 9×13 baking dish.
- Top and Bake:
· Sprinkle the top evenly with the mozzarella and Parmesan cheeses.
· Transfer to the preheated oven and bake, uncovered, for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. - Serve: Remove from the oven and let it stand for 5-10 minutes before serving. This allows the sauce to thicken up further. Garnish with fresh chopped parsley.
👩🍳 Pro Tips for Success:
· Don’t Overcook the Pasta: The pasta will absorb more liquid from the sauce as it bakes. Cooking it al dente ensures it won’t become mushy.
· The Roux is Key: Cooking the flour and butter for a full minute or two is essential to avoid a “raw” flour taste in your finished sauce.
· Spice is Nice: The allspice and a hint of nutmeg (if using homemade meatballs) are the signature flavors of Swedish meatballs. Don’t skip them!
· Make it a One-Pan Meal: If you use an oven-safe skillet or Dutch oven for the sauce, you can assemble and bake the entire dish in the same pan, making cleanup a breeze.
· Make Ahead: You can assemble the entire bake (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to eat, let it sit at room temperature for 20 minutes, then bake, adding 5-10 minutes to the cooking time.
🥗 Serving Suggestions:
· Serve with a simple green salad with a sharp vinaigrette to cut through the richness.
· A side of lingonberry jam is the traditional Swedish accompaniment and adds a fantastic sweet-tart contrast.
· Steamed green beans or roasted broccoli also pair wonderfully.
Enjoy your delicious, cozy, and satisfying fusion bake