Swedish Meatball Pasta Bake
This hearty dish features juicy Swedish-style meatballs tossed with al dente pasta in a creamy, savory gravy, topped with cheese, and baked until golden and bubbling. It’s a family-friendly comfort meal perfect for weeknights or gatherings.
Total Time: 50–60 minutes
Prep time: 25 minutes
Cook & Bake: 30–35 minutes
Servings: 6–8
Ingredients:
For the Meatballs:
1 lb (450g) ground beef
¼ cup breadcrumbs
1 egg
2 tbsp milk
¼ tsp ground allspice
¼ tsp ground nutmeg
½ tsp garlic powder
½ tsp onion powder
Salt & pepper to taste
1 tbsp olive oil (for pan-frying)
For the Pasta:
12 oz (340g) short pasta (penne, rotini, or rigatoni)
Salted water for boiling
For the Swedish Cream Sauce:
3 tbsp olive oil
3 tbsp all-purpose flour
2 cups beef broth
¾ cup heavy cream
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Salt and pepper to taste
For the Bake:
1½ cups shredded mozzarella or Swiss cheese
¼ cup grated Parmesan cheese
Fresh parsley, for garnish
Instructions:
1. Make the Meatballs:
In a bowl, combine all meatball ingredients. Mix just until combined.
Roll into 1-inch balls.
Heat olive oil in a skillet over medium heat and brown meatballs on all sides (they don’t need to be fully cooked). Set aside.
2. Cook the Pasta:
Boil pasta in salted water until al dente (about 1–2 minutes less than package time).
Drain and set aside.
3. Make the Creamy Gravy Sauce:
In the same skillet, melt butter over medium heat.
Whisk in flour and cook for 1 minute to make a roux.
Gradually add beef broth, whisking constantly.
Stir in cream, Worcestershire, mustard (if using), salt, and pepper.
Let simmer until slightly thickened, 3–5 minutes.
4. Assemble the Bake:
Preheat oven to 375°F (190°C).
In a large bowl or directly in a 9×13-inch baking dish, mix cooked pasta with the cream sauce and browned meatballs.
Top with mozzarella and Parmesan.
Bake uncovered for 20–25 minutes until hot and bubbly.
5. Serve:
Let rest 5 minutes before serving.
Garnish with parsley and serve with a green salad or crusty bread.
Notes & Tips:
Want shortcuts? Use frozen meatballs and precooked pasta for a faster version.
Add mushrooms or spinach to the sauce for extra nutrition and flavor.
For a lighter option, use Greek yogurt instead of cream and turkey meatballs.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Assemble, cover, and refrigerate up to 24 hours in advance. Add 5–10 extra minutes when baking from cold.
Q: Can I freeze it?
A: Absolutely! Cool completely, then freeze tightly covered for up to 2 months. Reheat covered in the oven at 350°F until heated through.
Q: What’s the best cheese to use?
A: Mozzarella for melt, Swiss for authentic flavor, and Parmesan for a savory finish. Use your favorite combo!
Nutritional Information
Calories: 560
Protein: 28g
Carbs: 42g
Fat: 32g
Fiber: 2g
Sugar: 3g
Sodium: 680mg