Swedish Meatball Pasta Bake

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 683kcal

Ingredients

  • 1 cup Elbow macaroni or pasta of your choice
  • 1 tbsp Butter
  • 1/4 cup Onion finely chopped
  • 1/4 tsp Allspice
  • 1/8 tsp Ground nutmeg
  • 2 cloves Garlic minced
  • 2 slices Sourdough bread crust trimmed off
  • 1/4 cup Milk
  • 1 lb Ground beef
  • 1 tsp Extra-virgin olive oil
  • 4 slices Crusty bread toasted, drizzled with olive oil, salt, and pepper

Gravy

  • 2 tbsp Butter
  • 2 tsp All-purpose flour
  • 2.5 cups Beef broth
  • 1/2 tbsp Worcestershire sauce
  • 2 sprigs Fresh thyme
  • 1/4 cup Heavy cream
  • 1 tbsp Fresh parsley finely chopped
US Customary - Metric

Instructions

  • In a large pot of salted water, cook the pasta according to package directions. Drain and set aside.
  • For the meatballs: Heat butter in sauté pan over medium heat. Add the finely chopped onions, salt, pepper, allspice and nutmeg. Sauté for 3 minutes, stirring often. Add the minced garlic and cook for an additional 2 minutes.
  • Place the sourdough bread in a large bowl. Mix in the onion mixture along with the milk. Mix until fully combined. Mixture will resemble a thick paste. Mix in the beef until evenly combined. Do not overmix or your meatballs will be tough. Form into 1-inch balls (dampening your hands with water will help prevent the meat from sticking to them).
  • Heat the olive oil in a skillet or non-stick pan over medium heat. Add the meatballs in batches not to overcrowd the pan and brown on all sides. Set the meatballs aside while you make the gravy.
  • For the gravy: In the same pan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes until smooth. Whisk in the beef broth, Worcestershire, and thyme. Stir in the heavy cream and the meatballs. Cover with a lid, reduce the heat to a low simmer for about 15 minutes.
  • Remove the lid and stir in the pasta. Taste and season with salt and pepper. Simmer for 2 minutes. Serve immediately with bread.

Nutrition

Calories: 683kcal | Carbohydrates: 49g | Protein: 31g | Fat: 40g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 125mg | Sodium: 918mg | Potassium: 591mg | Fiber: 2g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 5mg

Swedish Meatball Pasta Bake

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 683 kcal

Ingredients
 
 

  • 1 cup Elbow macaroni or pasta of your choice
  • 1 tbsp Butter
  • 1/4 cup Onion finely chopped
  • 1/4 tsp Allspice
  • 1/8 tsp Ground nutmeg
  • 2 cloves Garlic minced
  • 2 slices Sourdough bread crust trimmed off
  • 1/4 cup Milk
  • 1 lb Ground beef
  • 1 tsp Extra-virgin olive oil
  • 4 slices Crusty bread toasted, drizzled with olive oil, salt, and pepper

Gravy

  • 2 tbsp Butter
  • 2 tsp All-purpose flour
  • 2.5 cups Beef broth
  • 1/2 tbsp Worcestershire sauce
  • 2 sprigs Fresh thyme
  • 1/4 cup Heavy cream
  • 1 tbsp Fresh parsley finely chopped

Instructions
 

  • In a large pot of salted water, cook the pasta according to package directions. Drain and set aside.
  • For the meatballs: Heat butter in sauté pan over medium heat. Add the finely chopped onions, salt, pepper, allspice and nutmeg. Sauté for 3 minutes, stirring often. Add the minced garlic and cook for an additional 2 minutes.
  • Place the sourdough bread in a large bowl. Mix in the onion mixture along with the milk. Mix until fully combined. Mixture will resemble a thick paste. Mix in the beef until evenly combined. Do not overmix or your meatballs will be tough. Form into 1-inch balls (dampening your hands with water will help prevent the meat from sticking to them).
  • Heat the olive oil in a skillet or non-stick pan over medium heat. Add the meatballs in batches not to overcrowd the pan and brown on all sides. Set the meatballs aside while you make the gravy.
  • For the gravy: In the same pan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes until smooth. Whisk in the beef broth, Worcestershire, and thyme. Stir in the heavy cream and the meatballs. Cover with a lid, reduce the heat to a low simmer for about 15 minutes.
  • Remove the lid and stir in the pasta. Taste and season with salt and pepper. Simmer for 2 minutes. Serve immediately with bread.

Nutrition

Calories: 683kcalCarbohydrates: 49gProtein: 31gFat: 40gSaturated Fat: 18gTrans Fat: 2gCholesterol: 125mgSodium: 918mgPotassium: 591mgFiber: 2gSugar: 3gVitamin A: 617IUVitamin C: 4mgCalcium: 97mgIron: 5mg
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