No more trips to IKEA® when you’re craving some classic Swedish meatballs! Now you can make enough for everyone from the comfort of your own kitchen and without having to navigate a showroom! Swedish Meatball Bake nestles the tender, savory meatballs in between pasta perfectly shaped to scoop up the classic, thick, deeply umami gravy sauce. All you need is the right jam to accompany it and you have the full Swedish meatball experience! Swedish Meatball Bake is a way to feed everyone and bring smiles all around the table! Smaklig måltid!
Ingredients
For the meatballs:
- 1 1/4 cups plain panko breadcrumbs
- 4 tablespoons butter
- 2/3 cup yellow onion, finely chopped
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 3 cloves garlic, minced
- 2/3 cup milk
- 2 eggs
- 1 pound ground beef
- 1 pound ground pork
- 3 tablespoons oil
- For the pasta and the sauce:
- 2 cups shell pasta
- 6 tablespoons butter
- 1/4 cup plus 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons fresh parsley, finely chopped
- 1/2 cup heavy cream
Directions
Step 1 –Add the panko breadcrumbs to a large bowl.
Step 2 –In a skillet over medium heat, melt 4 tablespoons of the butter.
Step 3 –Add the onion, 2 teaspoons of the salt, 1/2 teaspoon of the pepper, the allspice, and the nutmeg and cook, stirring often, about 5 minutes.
Step 4 –Add the minced garlic to the onion mixture and cook until it is fragrant, about 2 minutes.
Step 5 –Adjust the heat to medium-low and add the milk to the onion mixture, stirring everything together, and bring it to a simmer.
Step 6 –Pour the simmering onion mixture into the bowl of panko breadcrumbs and stir everything together.
Step 7 –Allow the breadcrumbs mixture to cool.
Step 8 –Add the eggs to a separate extra-large bowl and beat them.
Step 9 –Add the ground beef, the ground pork, and the cooled breadcrumbs mixture to the beaten eggs and mix everything together.
Step 10 –Form about 30 meatballs from the meat mixture.
Step 11 –Chill the meatballs in the fridge for 30 minutes.
Step 12 –In a large skillet over medium heat, heat the oil.
Step 13 –Add the meatballs to the hot oil in batches and cook until browned on all sides, about 15 minutes.
Step 14 –Transfer the meatballs to a dish.
Step 15 –Cook the shell pasta to al dente, according to the package directions.
Step 16 –Drain the pasta and pour it into a 9×13-inch baking dish.
Step 17 –Preheat the oven to 375 degrees F.
Step 18 –Place the meatballs into the baking dish and nestle them into the pasta.
Step 19 –In a large skillet over medium heat, melt the remaining butter.
Step 20 –Add the flour to the butter, stirring constantly, until the raw flour smell dissipates, about 2 minutes.
Step 21 –Stir the beef broth, the water, the Worcestershire sauce, the remaining salt, and the remaining pepper into the butter mixture and bring it to a simmer.
Step 22 –Reduce the heat to medium-low and add the parsley and the heavy cream to the broth mixture.
Step 23 –Cook the broth mixture, while stirring constantly, until it has thickened, about 10 minutes.
Step 24 –Carefully pour the sauce over the meatballs and the pasta.
Step 25 –Bake the meatball bake in the oven for 30 minutes.
Step 26 –Serve hot.
