Description
This Swedish Meatball Pasta Bake combines tender, flavorful meatballs with a creamy Parmesan sauce and al dente rotini pasta. Baked to perfection, this comforting casserole is perfect for a family dinner, offering rich Scandinavian-inspired flavors in an easy one-dish meal.
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
- Extra Parmesan cheese for topping (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, grated onion, minced garlic, nutmeg, allspice, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into 1-inch diameter meatballs and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until they are browned on the outside and cooked through internally.
- Cook Pasta: While the meatballs bake, bring a large pot of salted water to a boil. Add the rotini pasta and cook until just al dente, following package instructions. Drain the pasta and set aside.
- Make Sauce Roux: In a large skillet over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, making sure it doesn’t brown.
- Add Liquids to Sauce: Gradually whisk in the beef broth, stirring constantly to prevent lumps. Add the heavy cream and Worcestershire sauce, then simmer the sauce gently for about 5 minutes until it thickens.
- Finish Sauce: Stir in the grated Parmesan cheese until melted and smooth. Adjust salt and pepper to taste.
- Assemble Pasta Bake: Grease a 9×13-inch baking dish. Combine the cooked pasta, meatballs, and sauce in the dish. Gently toss everything together to coat evenly.
- Bake the Casserole: Optionally sprinkle extra Parmesan cheese on top. Bake uncovered at 375°F (190°C) for 20 minutes until bubbly and heated through.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Breadcrumbs can be replaced with gluten-free breadcrumbs to accommodate gluten-free diets.
- Meatballs can be made ahead and frozen before assembly to save time.
- Make sure not to overcook pasta as it will continue cooking in the oven.
- Additional spices like smoked paprika or cayenne can be added for a spicy twist.
