Here’s a creamy, comforting Swedish Meatball Pasta Bake inspired by classic Swedish flavors (think cozy vibes like something you’d enjoy after a trip to Stockholm).
🧆 Swedish Meatball Pasta Bake
🛒 Ingredients (Serves 4–6)
Meatballs
- 500g (1 lb) ground beef (or 50/50 beef & pork)
- ½ cup breadcrumbs
- 1 small onion, finely grated
- 1 egg
- ¼ cup milk
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- Salt & black pepper
Pasta Bake
- 300g (10–12 oz) pasta (penne or fusilli work well)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ cup sour cream
- 1 cup shredded mozzarella (or mild white cheese)
- Fresh parsley (optional, for garnish)
👩🍳 Instructions
1️⃣ Make the Meatballs
- Preheat oven to 200°C (400°F).
- Mix all meatball ingredients until just combined.
- Roll into small balls (about 1 tablespoon each).
- Place on a lined baking sheet and bake 15–18 minutes until cooked through.
2️⃣ Cook the Pasta
- Boil pasta in salted water until just al dente.
- Drain and set aside.
3️⃣ Make the Cream Sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes.
- Gradually whisk in beef broth until smooth.
- Stir in cream, Dijon mustard, and Worcestershire sauce.
- Simmer until slightly thickened (about 5 minutes).
- Remove from heat and stir in sour cream.
- Season with salt and pepper to taste.
4️⃣ Assemble & Bake
- Combine pasta, meatballs, and sauce in a large baking dish.
- Sprinkle cheese over the top.
- Bake at 180°C (350°F) for 15–20 minutes, until bubbly and golden.
🌿 Optional Add-Ins
- Sautéed mushrooms
- Lingonberry jam served on the side (traditional Swedish touch)
- A sprinkle of nutmeg in the sauce for extra warmth
If you’d like, I can also give you:
- A lighter/healthier version
- A slow-cooker version
- Or a true traditional Swedish meatball sauce (no cheese, more classic style)
