Swedish Meatball Pasta Bake: A Comforting Fusion of Flavors

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

For the Pasta:

• 2 cups shell pasta

For the Sauce:

• 6 tablespoons butter
• 1/4 cup plus 3 tablespoons all-purpose flour
• 4 cups beef broth (low sodium, 32 oz)
• 1/2 cup water
• 1 tablespoon Worcestershire sauce (adjust to taste)
• 3 tablespoons fresh parsley, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon salt (adjust to taste)
• 1/2 teaspoon black pepper

Preparation

Begin by preparing the meatballs. In a large bowl, set aside the panko bread crumbs. In a skillet over medium heat, melt the butter and sauté the onion, salt, pepper, allspice, and nutmeg for 5 minutes. Add garlic and cook for 2 minutes. Reduce heat, add milk, and simmer. Pour the onion mixture over the panko, stir, and let cool. In another bowl, beat the eggs, then mix in ground beef, pork, and cooled onion mixture. Form into 30 meatballs and chill for 30 minutes. Brown the meatballs in batches in a skillet with oil, then set aside.

Cook the shell pasta al dente, drain, and place in a 9×13 baking dish. Nestle the meatballs into the pasta.

For the sauce, melt butter in a skillet, add flour, and cook for 2 minutes. Stir in beef broth, water, Worcestershire sauce, salt, and pepper. Simmer, then add parsley and heavy cream. Cook until thickened, about 10 minutes. Pour the sauce over the meatballs and pasta. Bake at 375°F for 30 minutes. Enjoy this hearty, flavorful Swedish Meatball Pasta Bake!