Loris Boyd

Swedish Meatball Pasta Bake Ingredients Meatballs 1 lb (450 g) ground beef 1/2 lb (225 g) ground pork (or all beef) 1/2 cup fresh breadcrumbs (or panko) 1/4 cup milk 1 large egg 1/2 small onion, very finely minced or grated 1 clove garlic, minced 1 tsp kosher salt 1/2 tsp black pepper 1/2 tsp allspice 1/4 tsp nutmeg 2 tbsp parsley, chopped (optional) 1–2 tbsp oil, for browning Pasta 12 oz (340 g) wide egg noodles (or mafalda/rotini) Salted water for boiling Swedish gravy 4 tbsp unsalted butter 4 tbsp flour 2 cups low‑sodium beef broth 3/4 cup heavy cream (or half‑and‑half) 1 tbsp Worcestershire sauce 1 tsp Dijon mustard 1/2 tsp kosher salt (to taste) 1/2 tsp black pepper Optional: 1–2 tsp soy sauce for deeper savoriness For the bake 1 cup shredded Swiss, Gruyère, or mozzarella (optional but great) Parsley, chopped, for garnish Instructions Cook pasta Boil noodles in salted water to just shy of al dente (about 1 minute less than package). Drain and set aside. Make meatballs In a bowl, soak breadcrumbs in milk 2 minutes. Mix in beef, pork, egg, onion, garlic, salt, pepper, allspice, nutmeg, and parsley until just combined. Scoop into 1–1¼‑inch balls (about 24). Brown in a large skillet with a little oil over medium‑high, turning to color all sides (5–7 minutes). Transfer to a plate (they’ll finish in the oven). Make the gravy In the same skillet, melt butter over medium heat. Whisk in flour; cook 1–2 minutes until blond. Slowly whisk in beef broth till smooth; simmer 2–3 minutes to thicken. Stir in cream, Worcestershire, Dijon, salt, pepper, and soy sauce if using. Simmer 1–2 minutes more; taste and adjust seasoning. You want a pourable, creamy gravy. Assemble Heat oven to 375°F (190°C). Grease a 9×13‑inch baking dish. Toss noodles with about 1 cup of the gravy and spread in the dish. Nestle browned meatballs over the noodles. Pour remaining gravy evenly over top. Sprinkle with cheese if using. Bake Bake uncovered 20–25 minutes, until bubbly and meatballs reach 165°F (74°C). Broil 1–2 minutes for extra color if desired. Serve Rest 5 minutes. Garnish with parsley. Serve with lingonberry jam on the side if you like the classic Swedish touch and a crisp green salad. Tips and swaps Lighter option: use turkey for part of the meat and half‑and‑half in the sauce. Make‑ahead: assemble up to step 4, cover, and refrigerate 24 hours; bake an extra 5–10 minutes. Freeze: bake, cool, and freeze tightly wrapped up to 2 months; thaw and rewarm, adding a splash of broth if needed.