Swedish Meatball Pasta Bake Recipe
There’s something truly cozy about a bubbling casserole dish filled with tender meatballs, perfectly cooked pasta, and a blanket of creamy sauce. This Swedish Meatball Pasta Bake Recipe is exactly that kind of ultimate comfort food—rich, savory, and just a little bit fancy, thanks to warming spices and a silky sauce. Every bite fuses the nostalgia of homemade Swedish meatballs with the family-pleasing ease of a pasta bake. Whether you’re cooking for a crowd or just want leftovers for a few dreamy lunches, this dish is pure joy and absolutely worth every bit of effort.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe is all about using simple, approachable pantry staples and just a handful of fresh ingredients to create a show-stopping dinner. Each ingredient plays an important role—bringing out the savoriness, creaminess, or that subtle spiced flavor that makes this Swedish Meatball Pasta Bake Recipe so irresistible.
- Panko bread crumbs: These add lightness and texture to your meatballs, helping them stay beautifully tender.
- Butter: Used for sautéing and the sauce, butter gives richness and depth from start to finish.
- Yellow onion: Finely chopped, onion brings sweetness and savory flavor as the base for your meatballs.
- Salt & Pepper: Bring out all the hidden flavors and perfectly season both the meatballs and the sauce.
- Ground allspice & nutmeg: The secret to that signature Swedish meatball flavor—just a touch transforms the dish.
- Garlic: Three cloves for big, aromatic flavor; don’t skimp!
- Milk: Softens the breadcrumbs and enriches the meat mixture.
- Eggs: These bind the meatballs and keep them moist.
- Ground beef (85/15): Juicy and flavorful, balanced by pork.
- Ground pork: Adds richness and the classic supple texture to the meatballs.
- Oil: For searing and crisping up the meatballs to golden perfection.
- Shell pasta: This shape holds the sauce and snuggles the meatballs just right.
- All-purpose flour: The thickener for your irresistibly creamy sauce.
- Beef broth (low sodium): The flavor foundation for the sauce; using low sodium helps you control the seasoning.
- Water: Lightens the sauce just a touch for the perfect consistency.
- Worcestershire sauce: Adds umami complexity—taste as you go for your perfect level.
- Fresh parsley: For a burst of herbal freshness and color.
- Heavy cream: Makes the sauce unbelievably luxurious and smooth.
How to Make Swedish Meatball Pasta Bake Recipe
Step 1: Build the Meatball Magic
Start by prepping your meatball mixture. Combine panko bread crumbs in a bowl, and meanwhile, melt butter in a skillet. Sauté onion, salt, pepper, allspice, and nutmeg together for about 5 minutes, stirring often to prevent any burning—this draws out tons of flavor. Toss in minced garlic for another two minutes until fragrant, then pour in the milk and bring the mix to a simmer. Add this creamy, fragrant onion mixture to the panko and mix it up. Let it cool for a few minutes—cooling is key so the eggs won’t scramble later!
Step 2: Form and Chill the Meatballs
Beat your eggs in a large bowl, then add the ground beef, ground pork, and that cooled bread crumb mixture. Now it’s time to get in there with clean hands and gently mix until everything is evenly combined. Roll the mixture into about 30 meatballs (bite-sized is perfect for scooping up with pasta later!) and place them on a tray. Pop them into the refrigerator for 30 minutes—you want them firm enough to hold their shape when you fry them.
Step 3: Sear the Meatballs
Heat oil in a large skillet over medium. Working in batches (so you don’t crowd the pan), brown the meatballs on all sides—this takes about 15 minutes total. You’ll know they’re ready when they have a crisp, deep golden crust. Once browned, transfer the meatballs to a plate and, if you’re like me, try not to snack on too many before they make it to the casserole dish!
Step 4: Boil the Pasta
While the meatballs are chilling or browning, get a big pot of salted water boiling and cook your shell pasta until it’s just al dente. Drain it well and pour it right into a greased 9×13-inch baking dish. The shells should be firm since they’ll absorb more flavor and sauce while baking later.
Step 5: Nestle and Assemble
Preheat your oven to 375°F so it’s hot and ready for baking. Place your seared meatballs evenly among the pasta shells, nestling them in so every bite gets both pasta and meatball. This is where the transformation from ordinary pasta bake to glorious Swedish Meatball Pasta Bake Recipe really happens!
Step 6: Make the Creamy Sauce
In your skillet, melt butter over medium heat. Sprinkle in the flour and stir constantly for about 2 minutes until you have a smooth roux. Gradually add beef broth, water, Worcestershire sauce, salt, and pepper, whisking to smooth out any lumps. Let this come to a gentle simmer. Reduce heat, then add parsley and heavy cream, stirring until the sauce thickens (about 10 minutes). Taste—add salt and Worcestershire to fit your preference.
Step 7: Bake to Bubbling Perfection
Carefully pour that luscious sauce over the meatballs and pasta, making sure everything is nicely coated but not drowned. Slide the dish into your preheated oven and bake for about 30 minutes, or until the top is golden and the sauce is bubbling around the edges. When you pull it out, your kitchen will smell absolutely incredible!
How to Serve Swedish Meatball Pasta Bake Recipe
Garnishes
For the perfect finishing touch, sprinkle on extra chopped parsley right before serving for color and a fresh note. If you love a cheesy crust, try a light sprinkle of grated Parmesan or Swiss just before baking for irresistible golden bits on top. A grating of nutmeg over the finished dish adds a whisper of warmth.
Side Dishes
This bake is rich and satisfying, so you might want a bright, zippy salad with crisp greens, thin red onion, and a lemony vinaigrette on the side. Steamed green beans or sautéed broccoli rabe add a pop of green and balance out the creaminess perfectly. And for a true Scandinavian feel, serve with lingonberry jam on the side—that tart-sweet tang is magic with the savory flavors.
Creative Ways to Present
You can dish up the Swedish Meatball Pasta Bake Recipe family-style in the baking dish for a rustic, inviting feel—just let everyone scoop their portion. Or, for a dinner party, try portioning into individual ramekins before baking for a polished presentation. Add a simple bread basket and a chilled glass of white wine to make any night feel special.
Make Ahead and Storage
Storing Leftovers
If you somehow don’t polish this off in one sitting, leftovers keep beautifully! Place any extras in a covered, airtight container and refrigerate for up to 4 days. The flavors get even better as they mingle—a serious reward for tomorrow’s lunch.
Freezing
For longer storage, this Swedish Meatball Pasta Bake Recipe freezes extremely well. Let it cool completely as a whole bake or in portions, then wrap tightly with plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, cover the dish with foil and warm in a 350°F oven until hot and bubbly, about 20-25 minutes. For single servings, the microwave works in a pinch: heat gently, stirring halfway through, until warmed through. Add a splash of broth or cream if the sauce needs loosening.
FAQs
Can I use only ground beef or pork in the meatballs?
Absolutely! The beef and pork combo gives the most classic flavor, but you can use just one type if that’s what you have on hand. Ground turkey or chicken works too, though the texture and flavor will be a bit different.
What type of pasta works best with this recipe?
Shell pasta is ideal because it holds onto the creamy sauce and nestles those meatballs, but penne, rigatoni, or rotini all make great alternatives—just choose a sturdy shape that won’t get mushy while baking.
Can I make this Swedish Meatball Pasta Bake Recipe ahead of time?
Definitely! Assemble the entire bake, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time straight from the fridge, or let it come to room temp before popping it in the oven.
Is it possible to make it gluten free?
Sure thing—just swap in gluten-free panko breadcrumbs and your favorite gluten-free pasta, plus a 1-to-1 gluten-free flour blend for the sauce. Check your Worcestershire sauce label to ensure it’s gluten free, and you’re good to go.
How do I know when the meatballs are fully cooked?
They’re ready when browned all over and cooked through—about 15 minutes of searing—plus 30 minutes in the oven finishes the job. If you want to be sure, use a thermometer; the center should reach at least 165°F.
Final Thoughts
There you have it—the Swedish Meatball Pasta Bake Recipe that’s guaranteed to become a regular in your comfort food rotation. Whether it’s a chilly evening, a holiday table, or just a Tuesday night, this recipe brings warmth, flavor, and togetherness to any meal. Give it a try, savor every bite, and don’t forget to share with someone you love!
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Swedish Meatball Pasta Bake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A savory and comforting Swedish Meatball Pasta Bake recipe that combines tender meatballs, al dente pasta, and a rich, creamy sauce, baked to perfection.
Ingredients
Ingredients for the Meatballs:
- 1 and 1/4 cups plain panko bread crumbs
- 4 tablespoons butter
- 2/3 cup yellow onion, finely chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 3 cloves of garlic, minced
- 2/3 cup milk
- 2 eggs
- 1 pound ground beef (85/15)
- 1 pound ground pork
- 3 tablespoons oil
Ingredients for the Pasta:
- 2 cups shell pasta
Ingredients for the Sauce:
- 6 tablespoons butter
- 1/4 cup plus 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 3 tablespoons fresh parsley, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon salt
- 1/2 teaspoon black pepper
Instructions
- Directions for the Meatballs: Add panko to a bowl. Cook onion, spices, and garlic. Add milk, then combine with panko. Mix with eggs, beef, and pork. Form balls, chill, then brown in skillet.
- Directions for the Pasta: Cook pasta al dente, drain, and place in a baking dish.
- Directions for the Sauce and Assembly: Preheat oven. Place meatballs in dish. Make a roux with butter and flour, add broth, water, Worcestershire, salt, and pepper. Add parsley and cream. Pour sauce over meatballs and pasta. Bake for 30 minutes.
Notes
- Start with less salt and Worcestershire in the sauce, adjust to taste.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4g
- Sodium: 1180mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
Keywords: Swedish Meatballs, Pasta Bake, Comfort Food
