Swedish Meatball and Shell Pasta Bake Casserole Recipe. This weeknight dinner makes a great comfort food, along with lots of leftovers! I usually make the meatballs with 1lb of ground beef and 1lb of ground pork. However, I have ground venison in my deep freezer so I swapped it with the pork and it was delicious!
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Recipe:
For the meatballs:
1lb ground beef + 1 lb ground pork (or I used ground venison)
1 1/4 cups panko bread crumbs
4 Tbsp butter
2/3 cup yellow onion diced
2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/2 tsp allspice
3 Tbsp minced garlic
2/3 cup milk
2 eggs
3 Tbsp oil
For the Pasta & Sauce:
2-3 cups shell pasta
6 Tbsp butter
1/3 cup flour
2 cups beef broth
1/2 cup water
1 Tbsp worcestershire
3 Tbsp parsley or italian seasoning
1/2 cup heavy cream
salt and pepper
Directions for meatballs:
Thaw meat. Put in large bowl.
In skillet, melt butter and add the onion, salt and pepper, all spice, nutmeg. Stir often, cook about 5 minutes.
Add in minced garlic, cook another 2 minutes.
Turn down the heat, add milk and let simmer, it will thicken up. Allow to cool before next step.
In another medium bowl, add the panko, then add in the skillet mixture.
In the bowl with meat, crack and add the eggs, mix well into the meat. Pour the panko mixture into the meat bowl and mix well.
Spray baking dish, form meatballs and bake them at 375 for about 15 minutes. (This is a two step cooking process)
For Pasta & Sauce:
Cook the pasta al dente and drain. Add the pasta to the meatballs.
In the sauce pan, melt the butter and add the flour to make a rue.
Add the broth, water, worcestershire, salt and pepper, stir.
Add the heavy cream and parsley, stir until sauce thickens, about 10 minutes.
Pour sauce over pasta and meatballs.
Bake another 20-30 minutes, until meatballs are thoroughly cooked, and sauce is hot and bubbly. I like to stir the pasta a bit half way to make sure they stay soft and don’t burn if they stick out of the sauce.