The Swedish Meatball Pasta Bake comes together in the most comforting way. The savory meatballs, seasoned perfectly with a blend of nutmeg, allspice, and a hint of garlic, create the heart of this dish. When they bake in the oven alongside pasta, they soak up all the rich creaminess of the sauce, giving each bite a mouthwatering depth of flavor. The sauce itself is a velvety combination of heavy cream, beef broth, and a splash of soy sauce, which adds just the right amount of umami. As it bakes, the flavors meld together, creating that irresistible, golden, bubbly crust on top that’s so satisfying to scoop into.
If you’ve ever had Swedish meatballs with lingonberry sauce, you’ll know how that sweet-tart fruitiness elevates the savory richness of the meatballs. This bake brings a bit of that same magic, though in a more subtle way. A dollop of lingonberry preserves on the side makes the perfect finishing touch, balancing the dish’s richness with a burst of sweetness. It’s the kind of meal that wraps you up in a warm, cozy hug, making you want to come back for seconds, and maybe even thirds.
Key Ingredients for Swedish Meatball Pasta Bake
The key ingredients in this Swedish Meatball Pasta Bake come together to create a deliciously comforting and hearty dish. Each one plays a specific role, from the savory flavors of the meatballs to the creamy, rich sauce that ties everything together. Here’s a closer look at what makes this bake so irresistible:
- Ground Beef: The base of the meatballs, offering rich, savory flavor and a tender texture.
- Ground Pork: Adds juiciness and a subtle sweetness, balancing the beef’s richness in the meatballs.
- Breadcrumbs: Help bind the meatballs together while adding a slight texture and lightness.
- Milk: Keeps the meatballs moist and tender, adding a creaminess that enriches the overall dish.
- Large Egg: Acts as a binder for the meatballs, helping them hold their shape as they bake.
- Finely Chopped Onion: Brings a subtle sweetness and depth of flavor to the meatballs, complementing the savory notes of the beef and pork.
- Garlic Powder: Adds a warm, aromatic base flavor to the meatballs without overwhelming the other spices.
- Salt: Enhances all the flavors in the dish, making each bite perfectly seasoned.
- Black Pepper: Adds a mild heat and balances the richness of the cream and beef.
- Dried Thyme: A classic herb in Swedish cuisine, it gives the meatballs an earthy, savory flavor that pairs beautifully with the other spices.
- Dried Parsley: Contributes a fresh, grassy note that brightens the overall flavor of the meatballs.
- Olive Oil: Used for sautéing the meatballs, it adds a light, fruity richness to the dish.
- Butter: Adds richness and a silky smooth texture to the sauce, giving it a luxurious mouthfeel.
- All-Purpose Flour: Helps thicken the sauce, creating the perfect consistency that coats the pasta and meatballs.
- Beef Broth: Provides a savory, umami-rich base for the sauce, complementing the meatballs and adding depth.
- Heavy Cream: Adds the luscious, velvety texture to the sauce, making it rich and creamy.
- Grated Mozzarella Cheese: Melts beautifully, creating that golden, bubbly crust that forms on top of the bake.
- Grated Parmesan Cheese: Adds a sharp, nutty flavor that balances the richness of the mozzarella and sauce.
- Pasta (Penne or Rigatoni): Holds the sauce and meatballs perfectly, making each bite satisfying and full of flavor.
- Chopped Fresh Parsley: Adds a pop of color and freshness, brightening the dish just before serving.
How to Make Swedish Meatball Pasta Bake
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef and ground pork.
- Add the breadcrumbs, milk, egg, finely chopped onion, garlic powder, salt, black pepper, dried thyme, and dried parsley to the meat mixture.
- Mix everything together thoroughly using your hands or a spoon until fully combined.
- Form the mixture into meatballs, about 1 inch in diameter, and set them aside on a plate.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.
- Cook the meatballs for about 4-5 minutes, turning them occasionally, until they are browned on all sides.
- Remove the browned meatballs from the skillet and set them aside on a plate.
- In the same skillet, melt the butter over medium heat.
- Once the butter has melted, add the flour and whisk it into the butter until a smooth paste forms.
- Cook the flour mixture for 1-2 minutes, stirring constantly, until it turns a light golden color.
- Slowly pour in the beef broth while continuing to whisk to avoid lumps.
- Once the beef broth is fully incorporated, add the heavy cream and stir until the sauce is smooth and thickened, about 3-4 minutes.
- Season the sauce with additional salt and pepper to taste.
- While the sauce is thickening, cook the pasta in a large pot of salted water according to the package instructions until al dente.
- Drain the pasta and return it to the pot.
- Pour the prepared sauce over the cooked pasta and stir to combine.
- Add the meatballs to the pasta and sauce mixture, gently stirring to coat the meatballs in the sauce.
- Transfer the pasta and meatball mixture into a greased 9×13-inch baking dish.
- Top the pasta bake with the grated mozzarella cheese and Parmesan cheese, spreading it evenly over the top.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Once the pasta bake is done, remove it from the oven and let it cool for 5 minutes before serving.
- Garnish the dish with freshly chopped parsley before serving.
Serving Suggestions for Swedish Meatball Pasta Bake
1. Lingonberry Preserves on the Side
You can’t go wrong with a spoonful of sweet-tart lingonberry preserves next to your Swedish Meatball Pasta Bake. The fruitiness cuts through the richness of the creamy sauce and gives every bite a delightful contrast. If you’ve never tried it, you’re in for a treat—this little touch transforms the whole dish!
2. A Crisp Green Salad
To balance out the hearty richness of the bake, serve it with a crisp, refreshing salad. A mix of baby arugula, spinach, and a light lemon vinaigrette will add just the right amount of brightness and crunch. It’s the perfect way to keep things light while still feeling indulgent.
3. Buttery Garlic Bread
If you’re in the mood for an extra dose of comfort, why not add some buttery garlic bread to the table? The crispy, garlicky bread is perfect for sopping up any extra sauce, and let’s be real—who can resist a little carb-on-carb action? It’s the ultimate cozy pairing!
How to Store Swedish Meatball Pasta Bake
If you happen to have leftovers (which, let’s be honest, is a great thing), storing your Swedish Meatball Pasta Bake properly will help maintain its deliciousness for the next day or two. After allowing it to cool down to room temperature, cover the dish tightly with plastic wrap or aluminum foil. Pop it in the fridge, where it will stay fresh for about 3 to 4 days. The creamy sauce and tender meatballs will still taste incredible after reheating.
For those times when you want to keep it around for longer, you can freeze the pasta bake. Just make sure it’s completely cooled before transferring it to an airtight container or wrapping it well with foil. It can stay in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and reheat it in the oven at 350°F (175°C) for about 20 minutes or until it’s hot and bubbly again.
If you’re planning to reheat smaller portions, you can also heat individual servings in the microwave. Just cover the dish with a damp paper towel to keep the moisture in and zap it for a minute or two, checking the temperature until it’s just right. Even as leftovers, this bake continues to bring that warm, comforting vibe that’s perfect for any cozy meal.
Conclusion
And there you have it – the Swedish Meatball Pasta Bake, a dish that’s equal parts comforting, delicious, and just the right amount of indulgent. From the juicy, flavorful meatballs to that rich, creamy sauce that coats every bite of pasta, this meal is sure to become a cozy favorite in your kitchen. With that golden, bubbling cheese on top and a dollop of lingonberry preserves on the side, it’s the kind of dinner that wraps you up in a warm hug and makes you want to come back for more.
I hope you give this recipe a try and enjoy it as much as I do! There’s something so special about a dish like this – simple, yet packed with flavor. If you end up making it, I’d love to hear how it turns out. Feel free to share your thoughts, comments, or any questions you might have. After all, we’re all in this cooking journey together!
Swedish Meatball Pasta Bake
Description
This Swedish Meatball Pasta Bake combines tender meatballs, rich creamy sauce, and perfectly baked pasta, all melting together in a bubbly, golden crust. The savory flavors and comforting textures make every bite irresistible and utterly satisfying.
Ingredients
Instructions
-
Preheat your oven to 375°F (190°C).
-
In a large mixing bowl, combine the ground beef and ground pork.
-
Add the breadcrumbs, milk, egg, finely chopped onion, garlic powder, salt, black pepper, dried thyme, and dried parsley to the meat mixture.
-
Mix everything together thoroughly using your hands or a spoon until fully combined.
-
Form the mixture into meatballs, about 1 inch in diameter, and set them aside on a plate.
-
Heat the olive oil in a large skillet over medium heat.
-
Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.
-
Cook the meatballs for about 4-5 minutes, turning them occasionally, until they are browned on all sides.
-
Remove the browned meatballs from the skillet and set them aside on a plate.
-
In the same skillet, melt the butter over medium heat.
-
Once the butter has melted, add the flour and whisk it into the butter until a smooth paste forms.
-
Cook the flour mixture for 1-2 minutes, stirring constantly, until it turns a light golden color.
-
Slowly pour in the beef broth while continuing to whisk to avoid lumps.
-
Once the beef broth is fully incorporated, add the heavy cream and stir until the sauce is smooth and thickened, about 3-4 minutes.
-
Season the sauce with additional salt and pepper to taste.
-
While the sauce is thickening, cook the pasta in a large pot of salted water according to the package instructions until al dente.
-
Drain the pasta and return it to the pot.
-
Pour the prepared sauce over the cooked pasta and stir to combine.
-
Add the meatballs to the pasta and sauce mixture, gently stirring to coat the meatballs in the sauce.
-
Transfer the pasta and meatball mixture into a greased 9x13-inch baking dish.
-
Top the pasta bake with the grated mozzarella cheese and Parmesan cheese, spreading it evenly over the top.
-
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
-
Once the pasta bake is done, remove it from the oven and let it cool for 5 minutes before serving.
-
Garnish the dish with freshly chopped parsley before serving.
Note
- For extra flavor, try adding a pinch of nutmeg or allspice to the meatball mixture.
- You can substitute the ground pork with ground turkey or chicken for a leaner option.
- For a creamier sauce, use half-and-half instead of heavy cream.
- To avoid overcrowding the meatballs in the skillet, cook in batches to ensure even browning.
- Top the bake with a mixture of breadcrumbs and butter for a crunchy topping.
