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Swedish Meatball Pasta Bake

Epic 1-Hour Swedish Meatball Pasta Bake for 4

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A comforting pasta bake featuring homemade Swedish-style meatballs in a creamy sauce, topped with melted Gruyere cheese.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large egg
  • 1/4 cup fine dry bread crumbs
  • 1/4 cup finely chopped onion
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne pepper
  • 1 pound 85% lean ground beef
  • 1 tablespoon olive oil
  • 8 ounces dried bowtie pasta
  • 2 1/2 cups lower sodium beef broth
  • 1 cup whipping cream
  • 4 teaspoons Worcestershire sauce
  • 1 cup shredded Gruyere cheese
  • 1 tablespoon chopped fresh dill
  • lemon wedges for serving

Instructions

  1. Gather all ingredients. Grease a 7×11-inch baking dish.
  2. Beat the egg in a medium bowl. Add bread crumbs, onion, milk, salt, nutmeg, allspice, and cayenne. Mix in the ground beef. Shape 1 1/2 tablespoon portions into meatballs.
  3. Heat oil in a skillet over medium-high heat. Brown meatballs on all sides for about 8 minutes. They will finish cooking in the oven.
  4. Cook pasta according to package directions. Drain and place in the greased baking dish. Place the meatballs on top of the pasta.
  5. Preheat your oven to 375 degrees F (190 degrees C).
  6. Pour beef broth into the skillet. Bring to a boil, scraping up browned bits from the bottom. Stir in whipping cream and Worcestershire sauce. Bring back to a boil, then simmer until sauce thickens and reduces to about 2 1/2 cups, 6 to 8 minutes.
  7. Pour the sauce over the meatballs and pasta in the baking dish. Cover the dish with foil.
  8. Bake until hot and bubbly, about 20 minutes.
  9. Remove the foil and sprinkle with cheese. Bake, uncovered, until the cheese melts, 3 to 5 minutes.
  10. Garnish with fresh dill. Serve with lemon wedges to squeeze over the dish.

Notes

  • Use a lean ground beef for less grease in the sauce.
  • You can use panko bread crumbs instead of fine dry bread crumbs.
  • Let the dish rest for 5 minutes before serving for easier portioning.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Author: Livia Reed
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Swedish
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 780
  • Sugar: 6g
  • Sodium: 920mg
  • Fat: 48g
  • Saturated Fat: 23g
  • Unsaturated Fat: 20g
  • Trans Fat: 1g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 185mg

Find it online: https://www.yumivia.com/swedish-meatball-pasta-bake-recipe/