Name: Swedish Meatball Pasta Bake Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Swedish
Ingredients: 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; 2 cups shell pasta; 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 * (See Note below.); 3 tablespoons fresh parsley, finely chopped; 1/2 cup heavy cream; 1 tablespoon salt * (See Note below.); 1/2 teaspoon black pepper

Jump to Recipe

If there’s ever a comfort food champion that brings people together around a dinner table—without fuss or formality—it’s this Swedish Meatball Pasta Bake Recipe. Imagine tender, deeply savory meatballs tucked into pasta shells, all blanketed in a creamy, herby sauce that soaks into every nook and cranny. It’s almost outrageously cozy: a dish for chilly nights, celebrations, or simply whenever only the ultimate baked pasta will do. With easy-to-find ingredients and a warm, homey aroma, this Swedish Meatball Pasta Bake Recipe is the kind of meal you’ll want to make on repeat—and you’ll never have leftovers for long.

Swedish Meatball Pasta Bake Recipe - Recipe Image

Ingredients You’ll Need

For a dish with such a big comfort factor, the ingredient list is refreshingly straightforward. Each component adds unique richness, aroma, and texture, building signature Swedish flavors—from the gentle warmth of nutmeg to the luxurious cream in the sauce. Here’s what brings it all together:

Panko bread crumbs: Provide the meatballs with their irresistibly light, tender texture so they never turn out dense or dry.
Butter: Adds rich flavor and helps sauté the onions for both meatballs and the sauce.
Yellow onion: Freshly chopped onion brings sweet, aromatic depth to the meatball base.
Salt: Essential for seasoning every layer; you can always adjust to taste as the recipe progresses.
Black pepper: Ground pepper gives subtle heat that balances richer elements.
Ground allspice: The secret to unmistakable Swedish meatball flavor—a little goes a long way.
Nutmeg: Adds warm, nutty notes that make the meatballs unforgettable.
Garlic: Infuses the recipe with earthy, savory undertones—freshly minced is best.
Milk: Moistens the breadcrumb mixture, making the meatballs juicy.
Eggs: Help bind everything for meatballs that hold together beautifully.
Ground beef (85/15): Classic choice for hearty, flavorful meatballs.
Ground pork: Adds extra richness and an ultra-tender bite.
Oil: For browning the meatballs evenly without sticking.
Shell pasta: The ideal shape for catching the creamy sauce and snuggling the meatballs.
All-purpose flour: Thickens the sauce until it’s silkily spoonable.
Beef broth (low sodium): Forms the savory base of the sauce, amplifying umami.
Water: Just enough to loosen the sauce and help it simmer smoothly.
Worcestershire sauce: Delivers a punch of tangy, deep flavor—add gradually to taste if you like.
Fresh parsley: Lively green color, plus an herbal lift to cut through richness.
Heavy cream: The clincher for luscious, dreamy sauce texture.

How to Make Swedish Meatball Pasta Bake Recipe

Step 1: Sauté the Onion and Spices

Begin by setting your kitchen up for cozy flavors: melt the butter in a skillet over medium heat, then stir in the onion, salt, pepper, allspice, and nutmeg. Let everything gently cook together, stirring often, for about five minutes, until those spices turn fragrant and the onions soften. Toss in minced garlic for another minute or two so its aroma can really shine. This toasty, buttery mixture brings Swedish character to your entire meatball tray.

Step 2: Build the Meatball Base

Lower the skillet heat, pour in the milk, and stir to bring the mixture to a gentle simmer—it’ll smell amazing. Pour everything from the skillet into a bowl of panko breadcrumbs and blend it together. This thick, spiced base needs to cool down for a few minutes before you whip up your meatballs, helping all the flavors meld.

Step 3: Form and Chill the Meatballs

Crack the eggs in a big bowl and beat well, then add the ground beef and pork. Once the onion mixture is cool, add it in too, then get your hands in there and gently mix everything until just combined (it’s a bit messy, but you’ll get the best results). Shape your mixture into about 30 meatballs, arrange on a tray, and let them firm up in the fridge for 30 minutes. This chill time keeps them perfectly round and juicy when cooked.

Step 4: Brown the Meatballs

Heat oil in a large skillet over medium. Working in batches so you don’t crowd the pan, brown the meatballs on all sides—around fifteen minutes per batch. Each one should be golden all over and cooked through. Set your finished meatballs aside on a dish while you prep the pasta and sauce.

Step 5: Boil the Pasta Shells

Cook your shell pasta according to the package, just until al dente. (They’ll soften more during baking, so don’t overdo it now.) Drain and scatter them in a 9×13 oven-safe baking dish, creating a cozy bed for your meatballs.

Step 6: Make the Creamy Swedish Sauce

Preheat your oven to 375 degrees F. Meanwhile, melt the butter in a skillet, sprinkle in the flour, and whisk for a couple minutes—it should bubble but not brown. Slowly whisk in beef broth, water, Worcestershire sauce, salt, and pepper. Bring it all to a simmer, then lower the heat and stir in parsley and heavy cream. Keep stirring until the sauce is thick and glossy, about 10 minutes; taste and adjust salt or Worcestershire to your liking.

Step 7: Assemble and Bake

Nestle your browned meatballs into the pasta, spacing them evenly so every serving gets a few. Pour the creamy sauce over everything, making sure the pasta and meatballs are generously coated. Place the dish in your preheated oven and bake for about thirty minutes, until everything is bubbling and touched with golden color around the edges. The aroma will be downright irresistible!

How to Serve Swedish Meatball Pasta Bake Recipe

Garnishes

Top your Swedish Meatball Pasta Bake Recipe with a flourish of freshly chopped parsley for an herbal pop of color and brightness. A sprinkle of grated Parmesan or even just a twist of black pepper on top adds a final savory note. For a special occasion, you might add a few delicate ribbons of lemon zest for a citrusy lift.

Side Dishes

Pair this hearty bake with light, fresh sides: a simple green salad (tossed with vinaigrette) balances out the richness, and roasted or steamed green beans or asparagus add texture and color. For those seeking ultimate coziness, a basket of warm garlic bread is pure comfort with every bite of your Swedish Meatball Pasta Bake Recipe.

Creative Ways to Present

For family style, serve the whole bubbling casserole in the center of the table, letting everyone dig in together. If you want to make it fancier, portion individual servings in ramekins or souffle dishes and garnish with fresh herbs. You can even spoon some extra sauce over each serving or serve with a wedge of lemon for a burst of freshness.

Make Ahead and Storage

Storing Leftovers

Leftover Swedish Meatball Pasta Bake Recipe keeps beautifully in the refrigerator. Allow the dish to cool, then cover tightly or transfer to airtight containers. It’ll stay fresh for up to three days and makes an even more flavorful lunch or quick dinner the next day.

Freezing

This bake is a freezer-friendly wonder. Let it cool, divide it into single portions, and freeze in airtight containers. You can also freeze the entire assembled (but unbaked) casserole wrapped in foil for up to two months—just thaw in the fridge overnight before baking as usual.

Reheating

For best results, reheat portions of the Swedish Meatball Pasta Bake Recipe in a 350-degree oven, covered with foil, until warmed through (about 20–25 minutes). You can microwave individual servings as well, but a gentle oven bake preserves the best texture and keeps the sauce creamy.

FAQs

Can I use all beef instead of a pork and beef mixture?

Absolutely! While the pork adds richness and tenderness, you can make your Swedish Meatball Pasta Bake Recipe with all beef—just know the texture will be slightly firmer. Try not to use leaner than 85/15 ground beef to keep the meatballs juicy.

Is there a shortcut for the sauce?

If you’re pressed for time, you can use a good-quality store-bought gravy and stir in cream and parsley to taste—though making the sauce from scratch delivers the most authentic flavor in this Swedish Meatball Pasta Bake Recipe.

Can I make the meatballs ahead of time?

Definitely. You can form and chill the meatballs up to a day in advance or even freeze them raw. Cook straight from frozen, adding a few extra minutes to ensure they’re browned and cooked through before assembling the bake.

What can I use if I don’t have shell pasta?

Any short, sturdy pasta works here: penne, fusilli, or rigatoni all hold up beautifully and trap plenty of the creamy sauce. Shells just have that magical ability to nestle the luscious sauce and meatballs in every bite.

How do I adjust the salt and Worcestershire sauce?

The sauce recipe gives you flexibility—start with half the suggested salt and Worcestershire sauce, then taste and add gradually as it simmers. This way your Swedish Meatball Pasta Bake Recipe is perfectly tailored to your flavor preferences every time.

Final Thoughts

Once you’ve had your first gooey, flavor-packed forkful, you’ll see why this Swedish Meatball Pasta Bake Recipe wins hearts and disappears fast. Gather your favorite people, pop this in the oven, and let the cozy aromas do the rest—trust me, everyone will ask for seconds!