Combining the creamy, savory flavors of Swedish meatballs with the comforting format of a pasta bake is pure genius. It’s essentially a mashup of two of the world’s greatest comfort foods.
Here’s a consolidated recipe and guide to make your Swedish Meatball Pasta Bake a success.
Concept:
You’re taking all the key components of Swedish Meatballs—the meatballs themselves, the rich, creamy gravy spiced with nutmeg and allspice, and the tang of lingonberry—and baking them with pasta into a hearty, bubbly casserole.
Swedish Meatball Pasta Bake Recipe
Prep Time: 20 min | Cook Time: 45 min | Serves: 6-8
Ingredients:
For the Meatballs:
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1 lb ground beef (or a mix of beef & pork)
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1/3 cup breadcrumbs (panko works great)
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1/4 cup milk
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1 small onion, finely grated or minced
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1 egg
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1/2 tsp ground allspice
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1/4 tsp ground nutmeg
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1 tsp salt
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1/2 tsp black pepper
For the Pasta & Sauce:
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12 oz (340g) short pasta like rigatoni, penne, or fusilli
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4 tbsp butter
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1/4 cup all-purpose flour
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3 cups beef broth
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1 cup heavy cream (or half-and-half for a lighter version)
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2 tsp Worcestershire sauce
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1 tsp Dijon mustard
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1/2 tsp allspice
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Salt and pepper to taste
For the Topping:
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1 1/2 cups shredded mozzarella (for melt)
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1/2 cup shredded parmesan (for flavor)
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Fresh parsley, chopped (for garnish)
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For Serving: Lingonberry jam or cranberry sauce (ESSENTIAL for the authentic sweet/tangy contrast)
Instructions:
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Prep: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
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Make Meatballs: In a bowl, combine milk and breadcrumbs. Let sit for 5 minutes. Add remaining meatball ingredients and mix gently with your hands until just combined. Form into small, bite-sized meatballs (about 1-inch). You can pan-fry them in a bit of oil until browned on all sides (adds flavor) OR bake them on a lined sheet at 400°F for 15-20 minutes. They will finish cooking in the bake. Set aside.
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Cook Pasta: Boil pasta in salted water until just al dente (it will cook more in the oven). Drain and set aside.
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Make the Swedish Meatball Sauce (Gravy): In the same pot or a large skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Slowly whisk in beef broth until smooth. Bring to a simmer and let thicken for 3-4 minutes. Reduce heat to low and stir in heavy cream, Worcestershire, Dijon, allspice, salt, and pepper. Taste and adjust seasoning.
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Assemble: In the baking dish, combine the cooked pasta, meatballs, and sauce. Gently toss to coat everything evenly. Sprinkle the mozzarella and parmesan evenly over the top.
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Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
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Rest & Serve: Let it stand for 5-10 minutes before serving. Garnish with fresh parsley. Crucially, serve each portion with a dollop of lingonberry or cranberry sauce on the side or swirled on top.
Pro-Tips & Variations:
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Shortcut: Use high-quality frozen Swedish meatballs (like IKEA’s). Thaw them slightly before adding. Use the drippings from browning them to start your sauce for extra flavor.
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Flavor Boost: Add a splash of soy sauce to the gravy for extra umami depth.
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Make-Ahead: Assemble the bake (without baking) up to a day ahead. Cover and refrigerate. Add 10-15 minutes to the baking time if starting cold.
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Vegetarian Twist: Use plant-based ground “meat” and vegetable broth. The spices and creamy sauce will still deliver that iconic flavor.
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The Lingonberry is Key: Don’t skip it! The sweet-tart jam cuts through the rich, creamy sauce perfectly and is the hallmark of the Swedish meatball experience.
This dish is the ultimate comfort food fusion. It’s rich, satisfying, and perfect for feeding a crowd or having leftovers for days. Enjoy your culinary creation