SWEDISH MEATBALL PASTA BAKE RECIPE

This is the type of food consolation dish you're making on weekends. Assume Swedish meatballs meet the casserole and that is what we've got were given occurring here today. Nifty, right? I tend to select casseroles in winter. perhaps due to the fact they tend to be heavier and perfect for a cold night. because of this in case you calculate energy then save this recipe for days while energy aren't counted like weekends or holidays.

SWEDISH MEATBALL PASTA BAKE RECIPE
SWEDISH MEATBALL PASTA BAKE RECIPE

As head, this recipe takes a bit time to make, which is a real purpose why I propose making this at the weekends. it is no longer difficult to make, however there are many steps. It took me an awful lot longer than I concept it would be.

When I made this, it reminded me that I do not like making meatballs. I discover them a few type of pain to make. Does absolutely everyone else experience that manner? The meatballs on this picture are a touch larger than what the recipe requires. I did not see the beef package that my husband picked up due to the fact i thought it turned into the amount I wanted. i'm terrible. Meatballs are nevertheless out massive even though.

My husband would love more pasta however I think that might damage the integrity of this dish. I suppose that the ratio of carbohydrates to sauces/gravy is the key to a great casserole and it's the location right here. Dry casseroles do not make for a very good meal.

SWEDISH MEATBALL PASTA BAKE RECIPE

INGREDIENTS:
Ingredients for the Meatballs:

  • 1 and 1/4 cups plain panko bread crumbs
  • 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 of garlic, minced
  • 2/3 cup milk
  • 2 eggs
  • 1 pound ground beef (I used 85/15.)
  • 1 pound ground pork
  • 3 tablespoons oil

Ingredients For The Pasta:

  • 2 cups shell pasta


Ingredients For The Sauce:
  • 6 tablespoons butter
  • 1/4 cup plus 3 tablespoons all-purpose flour
  • 4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce 
  • 3 tablespoons fresh parsley, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon salt 
  • 1/2 teaspoon black pepper

INSTRUCTIONS:
Instructions For The Meatballs:

  1. Add the panko bread crumbs to a large bowl and set aside.
  2. In a skillet over medium heat, melt the butter.
  3. Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
  4. Add the minced garlic and cook for another 2 minutes.
  5. Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
  6. Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
  7. In a separate extra large bowl, add the eggs and beat them.
  8. Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands.)
  9. Form about 30 balls and then chill them in the refrigerator for 30 minutes.
  10. Once the meatballs are done chilling, in a large skillet over medium heat, heat up the oil.
  11. Add the meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes. Batches made it so the pan wasn’t over crowded which made flipping them and seeing when they were done easier.
  12. Transfer the meatballs to a dish and set them aside.

Instructions  For The Pasta:

  1. Cook the pasta al dente according to the directions on the box, drain it and add it to a 9 x 13 oven safe baking dish.

Instructions  For The Sauce And Assembly:

  1. Preheat the oven to 375 degrees F. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps.)
  2. Place the meatballs into the baking dish, nestling them into the pasta.
  3. In a large skillet on medium heat, melt the butter.
  4. Add the flour, stirring constantly, for about 2 minutes.
  5. Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.
  6. Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
  7. Carefully pour the sauce over the meatballs and pasta.
  8. Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.

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