Swedish Meatball Pasta Bake Recipe

Imagine the ultimate comfort food landing on your dinner table: tender meatballs infused with a touch of spice, nestled in perfectly cooked shells, all blanketed in a silky, savory cream sauce. That’s what you get with this Swedish Meatball Pasta Bake Recipe—a family-style favorite that brings together the warmth of Swedish meatballs and the cozy vibes of a classic pasta casserole. This dish manages to impress at special gatherings and delight on a laid-back weeknight, proving that the right combo of humble ingredients can result in something spectacular.

Ingredients You’ll Need

What’s delightful about this Swedish Meatball Pasta Bake Recipe is how straightforward the ingredient list is—each item plays its part, from building bold, layered flavor in the meatballs, to the luscious sauce tying everything together. Even if you’re not a fan of allspice, trust me: every spice, dairy, and herb has its purpose!

• Panko Bread Crumbs: Essential for light and tender meatballs—they soak up flavor like a dream.
• Butter: Adds richness to both the meatball base and the sauce.
• Yellow Onion: Brings natural sweetness and depth to the meatballs.
• Salt: Don’t skip it—proper seasoning is everything!
• Black Pepper: Gives a gentle, peppery warmth.
• Ground Allspice: The secret ingredient that gives Swedish meatballs their signature flavor.
• Nutmeg: Adds fragrant complexity—just a hint makes an impact.
• Garlic: Aromatic and savory; fresh is best.
• Milk: Softens the crumb mixture and makes the meatballs juicier.
• Eggs: Bind everything together for perfectly formed meatballs.
• Ground Beef: Choose 85/15 for great balance of flavor and juiciness.
• Ground Pork: Adds unmistakable richness and moisture.
• Oil: For frying those golden, crispy-edged meatballs.
• Shell Pasta: Sturdy enough to hold the sauce and perfect for a pasta bake.
• All-Purpose Flour: Thickens the sauce perfectly; alternate gluten-free blends if needed.
• Beef Broth: Creates a savory backbone for the luscious cream sauce.
• Water: Helps perfect the sauce consistency.
• Worcestershire Sauce: Adds tang and umami—feel free to adjust to taste.
• Fresh Parsley: Brightens up and freshens the whole dish—don’t skip this garnish!
• Heavy Cream: Transforms the sauce into something truly luxurious.

How to Make Swedish Meatball Pasta Bake Recipe

Step 1: Prepare the Flavorful Meatball Mixture

Start by adding your panko bread crumbs to a large bowl—this will soak up all the buttery, spiced onion goodness. In a skillet over medium heat, melt the butter, then add finely chopped onions, salt, pepper, allspice, and nutmeg. Cook for about 5 minutes, stirring often; your kitchen will smell absolutely heavenly at this point. Add in the minced garlic and let it mingle for another two minutes. Next, turn the heat to low and pour in the milk; let this come to a gentle simmer. Pour this mixture over the panko and stir—expect a thick, almost paste-like consistency that’s perfect for trapping all the flavor into the meatballs. Set aside to cool for a few minutes.

Step 2: Mix and Form the Meatballs

Grab a second large bowl and whisk your eggs until combined. Toss in the ground beef, ground pork, and the now-cooled onion-breadcrumb mixture. Now comes the hands-on part—literally! Mix everything together by hand just until combined (don’t overwork it, or your meatballs could end up dense). Scoop up about a tablespoon at a time and roll into approximately 30 meatballs. Set them on a baking sheet and pop them into the refrigerator for 30 minutes; that chilling time is the secret to meatballs that hold their shape beautifully while cooking.

Step 3: Brown the Meatballs

Once the meatballs are nicely chilled, heat the oil in a large skillet over medium heat. Fry the meatballs in batches, making sure not to overcrowd the pan. Give each batch about 15 minutes total, turning occasionally, until they are deeply browned on all sides. This is where all that savory, toasty flavor develops—don’t rush it! As they finish, transfer them to a dish to rest while you assemble the remaining components.

Step 4: Cook the Pasta

While your meatballs are browning, get your pasta going. Bring a large pot of salted water to a boil, then add the shell pasta and cook until just al dente according to the package directions—you want them to have a little bite since they’ll finish cooking in the oven. Drain well and transfer the pasta directly to a 9×13-inch oven-safe baking dish.

Step 5: Make the Creamy Swedish Sauce

Preheat your oven to 375 degrees F. Meanwhile, in a large skillet over medium heat, melt the butter, then whisk in the flour. Stir constantly for 2 minutes to cook away any raw flour flavor. Slowly whisk in the beef broth, water, Worcestershire, salt, and pepper, then bring to a simmer, stirring frequently. Reduce the heat, add the chopped fresh parsley and heavy cream, and continue to cook—stirring the entire time—until the sauce thickens, about 10 minutes. Taste and adjust with more salt or Worcestershire as you like!

Step 6: Assemble and Bake

Nestle the cooked meatballs into the pasta in your baking dish—make sure every bite gets a good ratio of pasta and meatball! Next, carefully pour the creamy sauce evenly over everything, making sure it settles around and between the meatballs. Bake uncovered at 375 degrees F for 30 minutes until the top is bubbling and golden around the edges. Let it cool for a few minutes before serving so every slice comes out picture-perfect.

How to Serve Swedish Meatball Pasta Bake Recipe

Garnishes

For a classic and eye-catching touch, shower the top with a flurry of freshly chopped parsley as soon as the bake comes out of the oven. If you want even more color and zing, try a handful of chopped chives or a sprinkling of grated Parmesan cheese. A final crack of black pepper on each serving adds a little extra pop!

Side Dishes

Although this Swedish Meatball Pasta Bake Recipe is a complete meal in itself, I love to serve it with crisp green salads tossed in a lemony vinaigrette or a side of simple steamed green beans for added brightness. Crusty bread or soft dinner rolls are perfect for mopping up every last drop of the luscious cream sauce.

Creative Ways to Present

Turn any dinner into a celebration by scooping the baked casserole into individual ramekins or mini cocottes—guests will love their personal portions! Or, for an informal family gathering, bring the whole bubbling dish straight to the table and let everyone dig in family-style. For parties, consider using cocktail forks and serving bite-sized portions in small cups for a novel appetizer twist.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully! Once cooled, cover your baking dish tightly with foil or transfer the Swedish Meatball Pasta Bake Recipe to an airtight container. It will keep in the refrigerator for up to four days, retaining its rich flavor and texture.

Freezing

You can absolutely freeze this Swedish Meatball Pasta Bake Recipe. For best results, cool the bake completely, then portion into airtight containers or wrap tightly in freezer-safe foil. It will stay delicious for up to three months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, cover with foil and warm in a 350 degrees F oven until the pasta and meatballs are hot throughout, about 25–30 minutes for a large portion. For single servings, the microwave works fine—just be sure to cover to retain moisture and heat in 1-minute bursts, stirring between each.

FAQs

Can I prepare this Swedish Meatball Pasta Bake Recipe in advance?

Absolutely! Both the meatballs and the sauce can be made a day ahead, then assembled and baked just before serving. This makes it perfect for meal prep or for entertaining without stress.

What pasta shapes work best for this dish?

Shell pasta is particularly good because it holds onto the creamy sauce and allows bites of meatball to nestle inside. However, rotini, penne, or fusilli all work well—choose a shape with plenty of nooks and crannies.

Can I make this Swedish Meatball Pasta Bake Recipe gluten-free?

You sure can! Swap in your favorite gluten-free pasta, use gluten-free panko bread crumbs in the meatballs, and substitute a gluten-free flour blend for the sauce. The results are just as satisfying.

What’s the best way to adjust the salt and Worcestershire sauce levels?

Start with half the recommended amounts, as suggested for a lighter touch. Once your sauce is simmering, taste and add more salt or Worcestershire sauce little by little, until it hits your personal sweet spot.

Can I use only beef or only pork in the meatballs?

You can use all beef or all pork if you prefer, but the blend of both gives the meatballs their signature texture and flavor. If using just one type of meat, consider adding a tablespoon of olive oil to make up for the lost richness.

Final Thoughts

If you’re on the hunt for a feel-good dinner that satisfies every comfort food craving, this Swedish Meatball Pasta Bake Recipe is your ticket to a truly memorable meal. It’s hearty, creamy, and full of soul—and I can’t wait for you to share it with your loved ones. Roll up your sleeves, enjoy the process, and get ready for rave reviews!

Swedish Meatball Pasta Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 101 reviews

Print Recipe

Pin Recipe

This Swedish Meatball Pasta Bake brings classic comfort food to your table in a family-friendly, all-in-one casserole. Juicy homemade meatballs seasoned with warm spices, tender shell pasta, and a creamy, savory gravy combine for a hearty, satisfying dish perfect for weeknight dinners or entertaining. Easy to make ahead, this bake is crowd-pleasing and comforting with every bite.

• Total Time: 1 hour 55 minutes
• Yield: 6 servings

Ingredients

For the Meatballs:

• 1 1/4 cups plain panko bread crumbs
• 4 tablespoons butter
• 2/3 cup yellow onion, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 3 cloves garlic, minced
• 2/3 cup milk
• 2 eggs
• 1 pound ground beef (85/15 blend recommended)
• 1 pound ground pork
• 3 tablespoons oil

For the Pasta:

• 2 cups shell pasta

For the Sauce:

• 6 tablespoons butter
• 1/4 cup plus 3 tablespoons all-purpose flour
• 4 cups beef broth (preferably low sodium)
• 1/2 cup water
• 1 tablespoon Worcestershire sauce (see Note)
• 3 tablespoons fresh parsley, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon salt (see Note)
• 1/2 teaspoon black pepper

Instructions

1. Prepare the Onion Mixture: In a medium skillet over medium heat, melt 4 tablespoons of butter. Add the finely chopped onion, 2 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg. Cook, stirring often, for about 5 minutes until softened. Add the minced garlic and cook for another 2 minutes.
2. Combine with Panko: Turn the heat down to low/medium, add 2/3 cup milk to the skillet, and bring to a simmer. Pour the onion mixture over the panko breadcrumbs in a large bowl and mix well. Let this cool.
3. Make the Meatball Mixture: In an extra-large bowl, beat the eggs. Add the ground beef, ground pork, and cooled onion-panko mixture. Mix with your hands until just combined.
4. Form and Chill Meatballs: Shape the mixture into about 30 balls. Place on a tray and chill in the refrigerator for 30 minutes to firm up.
5. Brown the Meatballs: Heat 3 tablespoons oil in a large skillet over medium heat. Cook the meatballs in batches, browning on all sides, about 15 minutes total. Avoid overcrowding. Set aside cooked meatballs.
6. Cook the Pasta: Meanwhile, cook 2 cups shell pasta al dente according to package directions. Drain and transfer to a 9×13-inch oven-safe baking dish.
7. Preheat Oven: Set your oven to 375°F (190°C) to preheat while working on the sauce.
8. Assemble the Bake: Arrange the browned meatballs in the baking dish on top of the cooked pasta, nestling them into the shells.
9. Make the Sauce: Melt 6 tablespoons butter in a large skillet over medium heat. Add flour and cook, stirring constantly, for 2 minutes. Gradually stir in beef broth, water, Worcestershire sauce, 1 tablespoon salt (if using full amount), and 1/2 teaspoon black pepper. Bring to a simmer, stirring often. Lower heat and add parsley and heavy cream, stirring until sauce thickens, about 10 minutes. Taste and adjust salt and Worcestershire to your preference.
10. Bake: Carefully pour the thickened sauce evenly over the meatballs and pasta in the baking dish. Bake uncovered in the preheated oven for 30 minutes, until bubbly and golden. Serve hot.

Notes

• Adjust salt and Worcestershire sauce in the gravy to taste. Start with half and add more if needed.
• The meatball mixture is easiest to combine by hand, even if messy.
• You can prepare the meatballs ahead and chill longer if needed.
• For richer flavor, sprinkle grated Parmesan or mozzarella over the top before baking.
• This bake can be made ahead and gently reheated.

• Author: Anna
• Prep Time: 50 minutes (including chilling)
• Cook Time: 1 hour 5 minutes
• Category: Main-course
• Method: Baking
• Cuisine: Swedish-inspired
• Diet: Halal

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 750
• Sugar: 5g
• Sodium: 1600mg
• Fat: 48g
• Saturated Fat: 23g
• Unsaturated Fat: 21g
• Trans Fat: 1g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 195mg