For a richer flavor, use homemade beef broth. Don't overmix the meatball mixture; overmixing results in tougher meatballs. If you don't have Gruyere, Swiss cheese makes a great substitute. A sprinkle of red pepper flakes adds a touch of heat. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
Swedish Meatball Pasta Bake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS18
Experience the ultimate comfort food fusion! This Swedish Meatball Pasta Bake combines the savory delight of 'köttbullar' with a creamy, luscious gravy and perfectly cooked bowtie pasta, creating a symphony of flavors in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol162 mg
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Fiber5 g
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Protein32 g
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Saturated Fat18 g
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Sodium476 mg
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Sugar8 g
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish. (Prep: 5 minutes)
02
StepIn a medium bowl, lightly beat the egg. Stir in bread crumbs, onion, milk, salt, nutmeg, allspice, and cayenne pepper. Add ground beef and mix until just combined – avoid overmixing for the most tender meatballs. Shape 1 1/2 tablespoon portions of the mixture into meatballs. (Prep: 15 minutes)
03
StepHeat olive oil in a 12-inch skillet over medium-high heat. Add meatballs and brown on all sides, about 8 minutes. They won’t be fully cooked at this point, but will finish cooking in the oven. (Cook: 8 minutes)
04
StepMeanwhile, cook bowtie pasta according to package directions until al dente. Drain well and add to the prepared baking dish. Nestle the browned meatballs atop the pasta. (Cook: 10-12 minutes)
05
StepPour beef broth into the same skillet, scraping up any browned bits from the bottom of the pan. Bring to a boil over medium-high heat. Pour in whipping cream and Worcestershire sauce, and return to a boil. Reduce heat to medium and simmer until the sauce has slightly thickened and reduced to about 2 1/2 cups, approximately 6 to 8 minutes. (Cook: 6-8 minutes)
06
StepPour the creamy sauce evenly over the meatballs and pasta in the baking dish. Cover the dish tightly with aluminum foil. (Prep: 2 minutes)
07
StepBake in the preheated oven for 20 minutes, or until the bake is hot and bubbly throughout. (Bake: 20 minutes)
08
StepRemove the foil and sprinkle the shredded Gruyere cheese evenly over the top. Bake, uncovered, for an additional 3 to 5 minutes, or until the cheese is melted and lightly golden. (Bake: 3-5 minutes)
09
StepGarnish with fresh chopped dill and serve immediately. Squeeze a fresh lemon wedge over the dish just before serving for a burst of brightness. (Prep: 2 minutes)
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Branson Powlowski
Jun 26, 2025I added some sautéed mushrooms and it was incredible! This is going into my regular rotation.
Shawn Stoltenberg
Jun 9, 2025The lemon wedge at the end is a game changer! It adds the perfect amount of brightness.
Destin Johnson
Jun 4, 2025This is the best Swedish meatball recipe I've ever tried!
Ashlynn Dubuque
May 26, 2025My kids are picky eaters, but they devoured this!
Austyn Christiansen
May 9, 2025The sauce is so creamy and delicious. I didn't have Gruyere, so I used Swiss cheese instead, and it worked perfectly.
Cullen Gorczany
May 1, 2025I made this for a potluck and it was a huge hit! Everyone wanted the recipe.
Armando Terry
May 1, 2025Easy to follow and the instructions were spot on. Thank you for sharing!
Jared Hermann
Apr 27, 2025I was a little skeptical about the nutmeg and allspice, but it really makes the meatballs special. Definitely a keeper!
Orville Spencer
Apr 26, 2025This recipe is amazing! My family loved it and asked for it again the next week.