Description
Swedish Meatball Pasta Bake combines traditional Swedish 'köttbullar' with creamy gravy and bowtie pasta to create a hearty, comforting baked casserole perfect for a family dinner. This rich dish features tender meatballs seasoned with warm spices, cooked in a luscious cream-infused sauce, then baked with melted Gruyere cheese and fresh dill for an irresistible meal.
Ingredients
Meatballs
- 1 large egg
- 1/4 cup fine dry bread crumbs
- 1/4 cup finely chopped onion
- 2 tablespoons milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 1 pound 85% lean ground beef
Other Ingredients
- 1 tablespoon olive oil
- 8 ounces dried bowtie pasta
- 2 1/2 cups lower sodium beef broth
- 1 cup whipping cream
- 4 teaspoons Worcestershire sauce
- 1 cup shredded Gruyere cheese
- 1 tablespoon chopped fresh dill
- Lemon wedges for serving
Instructions
- Prepare Meatball Mixture: Lightly beat the egg in a medium bowl. Stir in the bread crumbs, finely chopped onion, milk, kosher salt, ground nutmeg, ground allspice, and cayenne pepper until combined. Add the ground beef and mix thoroughly to combine all ingredients evenly.
- Shape Meatballs: Using about 1 1/2 tablespoons of the meat mixture per meatball, shape into small, evenly sized meatballs. This ensures even cooking and consistent size for the bake.
- Brown Meatballs: Heat olive oil in a 12-inch skillet over medium-high heat. Add the meatballs and brown them on all sides for about 8 minutes. They will not be completely cooked through yet but will finish cooking in the oven.
- Cook Pasta: Meanwhile, cook bowtie pasta according to package instructions until al dente. Drain thoroughly and transfer the pasta into a greased 7x11-inch baking dish. Arrange the browned meatballs evenly on top of the pasta.
- Prepare Sauce: Preheat oven to 375°F (190°C). Pour beef broth into the same skillet used for browning meatballs and bring to a boil, scraping the browned bits off the skillet bottom with a wooden spoon to incorporate rich flavors. Add whipping cream and Worcestershire sauce, returning to a boil. Reduce heat to medium and simmer the sauce for 6 to 8 minutes until it thickens slightly and reduces to about 2 1/2 cups volume.
- Assemble and Bake: Pour the creamy sauce evenly over the meatballs and pasta in the baking dish. Cover the dish tightly with foil and bake in the preheated oven for 20 minutes until hot and bubbly.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded Gruyere cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 3 to 5 minutes, or until the cheese has melted and begun to brown slightly.
- Garnish and Serve: Remove from the oven and sprinkle with freshly chopped dill. Serve immediately with lemon wedges to squeeze over each portion, adding a bright, fresh contrast to the creamy richness.
Notes
- Use 85% lean ground beef for a balance of flavor and moisture without excessive fat.
- Browning the meatballs before baking adds depth of flavor through caramelization.
- Simmering the sauce in the same skillet lets you incorporate delicious browned bits for richer taste.
- Gruyere cheese melts beautifully and adds a nutty finish to the dish.
- Fresh dill and lemon wedges brighten the heaviness of the creamy bake for a well-rounded dish.
- Make sure to cover the dish with foil during the initial baking to keep moisture in, then uncover for that perfect melted cheese topping.
- This dish can be prepared ahead by assembling and refrigerating before baking; just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Pasta Bake
- Method: Baking
- Cuisine: Swedish