Homemade Swedish Meatball Pasta Bake (Print version)

Tender spiced meatballs, bowtie pasta, creamy Swedish-style gravy, and melty cheese baked into a cozy family dinner.

# Ingredients:

For the meatballs

01 - 3/4 lb (340 g) ground beef, 85% lean
02 - 1/2 lb (225 g) ground pork
03 - 1/2 cup (45 g) fine dry breadcrumbs
04 - 1 large egg
05 - 1/4 cup (60 ml) milk
06 - 1/4 cup (35 g) finely minced yellow onion
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground allspice
11 - 1 tablespoon olive oil

For the pasta and sauce

12 - 10 oz (285 g) bowtie pasta
13 - 3 tablespoons unsalted butter
14 - 3 tablespoons all-purpose flour
15 - 2 1/2 cups (600 ml) low-sodium beef broth
16 - 1 cup (240 ml) heavy cream
17 - 1 tablespoon Worcestershire sauce
18 - 2 teaspoons Dijon mustard
19 - 1 cup (115 g) shredded Gruyere or Swiss cheese
20 - 2 tablespoons chopped fresh dill
21 - Lemon wedges, for serving

# Instructions:

01 - Grease a 9x13-inch baking dish and heat the oven to 375°F (190°C).
02 - In a large bowl, stir together breadcrumbs, egg, milk, onion, salt, pepper, nutmeg, and allspice. Add beef and pork, then mix gently just until combined. Shape into small meatballs, about 1 1/2 tablespoons each.
03 - Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for about 6-8 minutes. They do not need to be cooked through. Transfer to a plate.
04 - Boil the bowtie pasta in salted water until 1-2 minutes shy of al dente. Drain and add it to the prepared baking dish.
05 - Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in beef broth, then add cream, Worcestershire sauce, and Dijon. Simmer for 5-7 minutes until lightly thickened.
06 - Pour about two-thirds of the sauce over the pasta and toss gently. Nestle the browned meatballs into the pasta, then spoon the remaining sauce over the top.
07 - Cover with foil and bake for 20 minutes, or until bubbling and the meatballs reach 160°F. Uncover, sprinkle with cheese, and bake 5 more minutes until melted. Rest 5 minutes, then finish with dill and lemon.

# Good to know:

01 - Best served after a 5 minute rest so the sauce settles around the pasta.
02 - Use fully cooked frozen meatballs as a shortcut if needed.
03 - Cook ground meat to 160°F for food safety.

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