Directions
- 1Preheat your oven to 375°F (190°C).
- 2Boil the pasta in salted water until just al dente.
- 3Drain the pasta and spread evenly in a greased 9x13-inch baking dish.
- 4In a large bowl, mix meatball ingredients: ground beef, breadcrumbs/Panko, egg, milk, salt, black pepper, ground nutmeg, ground allspice, finely grated onion, and minced garlic.
- 5Form the meatball mixture into 1-inch balls.
- 6Brown the meatballs in a skillet with a little olive oil until golden on all sides.
- 7Nestle the browned meatballs into the pasta in the baking dish.
- 8In the same skillet used for the meatballs, melt the butter over medium heat.
- 9Whisk in the flour and cook for 1–2 minutes to create a roux.
- 10Slowly stir in the beef broth and heavy cream.
- 11Add the Worcestershire sauce, Dijon mustard, and a pinch of nutmeg/allspice.
- 12Simmer the sauce until it thickens slightly.
- 13Pour the creamy sauce evenly over the meatballs and pasta in the baking dish.
- 14Sprinkle the shredded cheese on top.
- 15Place in the oven for 20–30 minutes until the sauce is bubbly and the cheese is melted and golden brown.
- 16Garnish with fresh chopped parsley.
- 17Serve with a side of lingon.
Ingredients
- 1 lb ground beef
- 0.5 cup breadcrumbs or Panko
- 1 large egg
- 0.25 cup milk
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp ground nutmeg
- 0.25 tsp ground allspice
- 0.5 small onion, finely grated
- 1 clove garlic, minced
- 24 oz frozen pre-cooked Swedish-style meatballs
- 10 oz short pasta (egg noodles, rotini, penne, or bowtie)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cups shredded mozzarella or Swiss cheese
- olive oil
- fresh chopped parsley
Equipment
oven9x13-inch baking dishlarge bowlskillet
Tips
- Boil pasta until just al dente as it will continue cooking in the oven.
- Meatballs do not need to be fully cooked through before baking.
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