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
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.
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.
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.
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.
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.
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.
Preheat Oven: Set your oven to 375°F (190°C) to preheat while working on the sauce.
Assemble the Bake: Arrange the browned meatballs in the baking dish on top of the cooked pasta, nestling them into the shells.
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.
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.
