Swedish Meatball Pasta Bake is amazing! It’s got all of your favorite Swedish meatball flavors in casserole form. The night I made this batch, I also took a pan to a friend from church who had just had surgery. So when the time came to choose between perfect lighting for a picture or an on-time dinner for my friend’s family, I headed out the door to deliver dinner. I’m a wife/mom/friend first and this is just my hobby, so even though the pictures are less than perfect this time I guarantee you will love this recipe. In fact, before I had even pulled back into my driveway my friend had texted me for the recipe and asked what “witchcraft” I put in the pasta bake. I hope you love it too!
Here’s how it’s made:
Swedish Meatballs
This recipe has a few more steps than some of my others, but I promise it will be worth it. I haven’t met anyone who doesn’t like this casserole.
Start by mixing crushed saltines, spices, cheese, and eggs together with some ground beef. I don’t like to use the super lean ground beef when making meatballs or meatloaf. That little bit of extra fat will give more flavor and texture to the meatballs. I look for 85/15 or 80/20 ground beef.
Shape the mixture into approximately 1 1/2” balls using a cookie scoop or your hands. I used my hands because I honestly don’t have enough time in my life for perfection – haha!
At this point, you can cover the meatballs and store in the fridge for up to 24 hours.
Creamy Pasta Sauce
The base of the sauce starts with the little bits of flavor left behind after browning the meatballs. So start by browning the meatballs in a large sauté pan over medium heat. You’re not looking to cook the meatballs all of the way through at this point, just brown them on all sides.
Remove the meatballs from the sauté pan and repeat until all meatballs are browned. Depending on the size of your sauté pan, the meatballs will cook in 2-3 batches.
Wipe any burned pieces out of the bottom of the sauté pan with a paper towel (careful not to burn yourself!) and melt some butter in the bottom of the now empty pan.
Add some flour and cook until foamy and flavorful.
Next add the beef stock and seasonings.
Let simmer until slightly thickened and remove from heat and add the cream.
Noodles
I like to use medium shell pasta for this recipe. Be sure to cook it to al dente since the noodles will continue to cook in the oven. Drain and set aside.
Assembling the Casserole
Pour the noodles in the bottom of a 9 x 13” casserole pan. Place the partially cooked meatballs on top of the pasta. And pour the sauce over the top of the meatballs and pasta.
Sprinkle with some grated Parmesan cheese and baked for 30 minutes until the meatballs are cooked through to 165 and the sauce is bubbly. Serve immediately. Be sure to make a full batch because this reheats well and I promise you’re going to want leftovers!
Swedish Meatball Pasta Bake
Meatballs:
2 large eggs
15 saltine crackers, crushed
1 tablespoon dried parsley
1/2 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon onion powder
3/4 teaspoon pepper
1/8 teaspoon nutmeg
1/8 teaspoon allspice
2 pounds 85/15% ground beef
Pasta:
4 cups shell pasta, cooked and drained (measured before cooking)
Sauce:
6 tablespoons butter
1/4 cup plus 3 tablespoons all-purpose flour
4 cups beef low sodium beef broth, or beef stock
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
2 teaspoons Lawry’s seasoned salt
1/2 teaspoon black pepper
Directions
Directions for the Meatballs:
In a large bowl, mix all ingredients except ground beef until a thick paste forms. Then add the hamburger and, using your hands, combine until everything is thoroughly mixed. Form the meatballs into about 2” balls. Starting with half of the meatballs, fry over medium heat in a large sauté skilled until browned on all sides. You don’t need to cook through, just give the meatballs a nice golden crust. Remove meatballs from pan and repeat with other half of meatballs.
Transfer the meatballs to a dish and set them aside.
Wipe out the sauté pan with a paper towel, removing excess greased and any burned pieces left behind from the meatballs. To the now empty skillet, melt the better. To the melted butter, add the flour and cook over medium heat until a paste forms. Add the broth, water, Worcestershire sauce, seasoned salt, and pepper and boil over low heat until thickened. Remove from the heat and stir in heavy cream
Directions for the Pasta:
Cook pasta in unsalted water al dente, according to the directions on the box. Drain and add to a 9 x 13” baking dish.
Directions for the Sauce and Assembly:
Preheat the oven to 375 degrees F.
Place the meatballs evenly over the cooked pasta, pour all of the sauce over the pasta and meatballs, sprinkle with 1/4 cup grated Parmesan, and bake for 30 minutes (or until meatballs are cooked through to 165 F). Serve immediately.
