Description
This Swedish Meatball Pasta Bake is a comforting dish combining tender homemade meatballs with creamy Parmesan sauce and rotini pasta. Baked to perfection with a golden cheesy topping, it’s an easy yet impressive meal perfect for family dinners.
Ingredients
Scale
For the Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 3/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
Other Ingredients
- 12 ounces rotini pasta
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese for topping (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, nutmeg, allspice, salt, and black pepper. Mix everything thoroughly to evenly distribute the seasonings.
- Form Meatballs: Shape the meat mixture into 1-inch meatballs and place them on the prepared baking sheet, ensuring they are spaced evenly.
- Bake Meatballs: Bake the meatballs in the preheated oven for 18–20 minutes until they are browned on the outside and fully cooked inside.
- Cook Pasta: While the meatballs bake, bring salted water to a boil and cook the rotini pasta until just al dente. Drain and set aside.
- Make Sauce Roux: In a large skillet over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, which will thicken the sauce.
- Add Liquids and Simmer: Gradually whisk in the beef broth, then add the heavy cream and Worcestershire sauce. Stir frequently and simmer the sauce until it thickens, about 5 minutes.
- Finish Sauce: Stir in the grated Parmesan cheese and season the sauce with salt and black pepper according to taste. Remove from heat.
- Combine Ingredients: Grease a 9×13-inch baking dish. Add the cooked rotini pasta, baked meatballs, and creamy sauce to the dish. Gently toss to evenly coat everything with the sauce.
- Bake Pasta Bake: Optionally, sprinkle extra Parmesan cheese on top. Bake the assembled dish at 375°F for 20 minutes until bubbly and lightly golden on top.
- Garnish and Serve: Remove from oven and garnish with chopped fresh parsley before serving for a fresh flavor and appealing presentation.
Notes
- Make sure not to overcook the pasta as it will continue to cook during baking.
- Using fresh Parmesan cheese significantly enhances the flavor of the sauce.
- Meatballs can be made ahead and refrigerated or frozen before baking.
- For a lighter version, substitute half-and-half for heavy cream, though sauce may be less rich.
- Adjust seasoning at the end carefully to avoid over-salting, especially if broth is already salted.
