Creamy, cozy, and wonderfully hearty — this Swedish Meatball Pasta Bake brings the comfort of classic Swedish meatballs together with the richness of a cheesy baked pasta. Tender meatballs are nestled into a creamy, savory sauce made with butter, cream, and a hint of nutmeg, then tossed with pasta and baked until bubbling and golden. It’s the kind of meal that feels like a warm hug in a dish — satisfying, flavorful, and easy to make. I once made this using tagliatelle instead of penne, and the result was absolutely divine — the sauce clung to every ribbon of pasta perfectly. Whether you’re serving family dinner or hosting friends, this dish is guaranteed to impress.
Why You’ll Love This Recipe
This dish takes everything you love about Swedish meatballs — the creamy sauce, the rich flavors, and that signature warmth — and combines it with the comfort of baked pasta. It’s make-ahead friendly, crowd-pleasing, and perfect for cold nights when you want something filling and full of flavor. Every bite delivers tender meatballs, creamy noodles, and a golden, cheesy crust.
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Swedish Meatball Pasta Bake – Creamy, Cheesy, and Comforting
- Total Time: 55 mins
- Yield: 6 servings
- Diet: Halal
Description
A cozy, creamy Swedish Meatball Pasta Bake featuring tender homemade meatballs, buttery noodles, and a luscious gravy-style sauce baked to perfection with melted cheese. It’s comfort food at its finest — hearty, flavorful, and family-approved.
Ingredients
- 1 lb ground beef (or half beef, half pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 12 oz pasta (penne, rotini, or egg noodles)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, combine breadcrumbs and milk. Let soak for 5 minutes, then mix in ground meat, egg, garlic powder, onion powder, allspice, nutmeg, salt, and pepper. Form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides (about 5–6 minutes). Remove and set aside — they’ll finish cooking in the sauce.
- In the same skillet, melt butter, then whisk in flour to create a roux. Cook 1 minute.
- Gradually whisk in beef broth, then add heavy cream and Worcestershire sauce. Simmer for 3–4 minutes until thickened. Season with salt and pepper to taste.
- Meanwhile, cook pasta until just al dente. Drain and combine with sauce and browned meatballs.
- Transfer mixture to prepared baking dish. Sprinkle mozzarella and Parmesan cheese evenly on top.
- Bake for 20–25 minutes until bubbly and golden.
- Garnish with parsley and serve warm.
Notes
- For extra flavor, add sautéed onions or mushrooms to the sauce.
- You can use frozen meatballs as a shortcut — just thaw before adding.
- Use egg noodles for a more traditional Swedish touch.
- This dish reheats beautifully for meal prep or leftovers.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: Swedish-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground Beef and Pork
A mix of both meats gives the meatballs their classic flavor and tenderness.
Breadcrumbs
Keep the meatballs moist and tender, helping them hold their shape.
Egg
Binds the mixture together for perfectly formed meatballs.
Onion
Finely minced onion adds a touch of sweetness and depth to the meatballs.
Garlic
A must-have for both the meatballs and the sauce, providing savory depth.
All-Purpose Flour
Used to thicken the creamy sauce to just the right consistency.
Butter
Adds richness to the sauce and gives it that signature silky texture.
Beef Broth
Forms the base of the sauce and adds savory flavor.
Heavy Cream
Creates the luxurious creaminess that defines Swedish meatball sauce.
Worcestershire Sauce
Adds a touch of tang and umami to balance the creaminess.
Dijon Mustard
Gives a subtle sharpness and complexity to the sauce.
Ground Nutmeg
A traditional spice in Swedish meatballs, adding warmth and depth.
Salt and Black Pepper
Essential for balancing and enhancing the flavors throughout.
Pasta (Penne or Rotini)
Sturdy shapes hold the sauce well and bake beautifully.
Mozzarella and Parmesan Cheese
A mix of melty mozzarella and sharp Parmesan gives the bake a delicious golden topping.
Parsley
For a fresh pop of color and flavor when serving.
Directions
- Preheat the oven to 375°F (190°C) and grease a large baking dish.
- Make the meatballs: In a bowl, combine ground beef, ground pork, breadcrumbs, egg, onion, garlic, salt, pepper, and a pinch of nutmeg. Mix until just combined. Roll into small meatballs (about 1 inch in diameter).
- Heat oil in a large skillet over medium heat and brown the meatballs on all sides. They don’t need to be cooked through yet — they’ll finish baking later. Remove and set aside.
- Cook the pasta: Boil in salted water until al dente. Drain and set aside.
- Prepare the sauce: In the same skillet, melt butter and whisk in flour to form a roux. Cook for 1 minute, then gradually whisk in beef broth and heavy cream until smooth. Add Worcestershire sauce, Dijon mustard, nutmeg, salt, and pepper. Simmer until thickened and creamy.
- Assemble the bake: Combine the cooked pasta and sauce, then fold in the browned meatballs. Transfer everything to the prepared baking dish. Top with mozzarella and Parmesan.
- Bake uncovered for 20–25 minutes until golden and bubbling.
- Garnish with fresh parsley before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions with a splash of cream or milk to keep the sauce creamy.
Variations and Customizations
Chicken or Turkey Version
Use ground poultry for a lighter version with the same creamy flavor.
Mushroom Lover’s Twist
Add sautéed mushrooms to the sauce for an earthy depth.
Cheesy Upgrade
Mix in shredded Gruyère or Swiss cheese for even more richness.
Spiced Nordic Flavor
Add a pinch of allspice or white pepper for a more traditional Swedish taste.
Vegetarian Option
Use plant-based meatballs or roasted vegetables and vegetable broth instead of beef.
One-Pan Shortcut
Skip the oven and finish everything on the stovetop — just simmer until the cheese melts.
Herb Upgrade
Add chopped thyme or dill for a fragrant, aromatic layer of flavor.
FAQs
Can I use frozen meatballs?
Yes, just thaw them first and brown lightly before adding to the sauce.
What pasta works best for this recipe?
Short, sturdy types like penne, rigatoni, or rotini hold the sauce well.
Can I make it ahead of time?
Yes, assemble it a day in advance and bake just before serving.
Can I use milk instead of cream?
Yes, though the sauce will be lighter — add a tablespoon of cream cheese for extra richness.
How do I prevent the sauce from separating?
Whisk constantly while adding the broth and cream, and avoid high heat once the sauce is creamy.
Can I freeze it?
Yes, freeze before baking for up to 2 months. Thaw overnight and bake until bubbly.
What can I serve with it?
A crisp green salad or garlic bread makes the perfect side.
Can I use just beef instead of beef and pork?
Yes, but the pork adds moisture and flavor. Add a splash of cream if using beef only.
Can I add vegetables?
Absolutely — peas, spinach, or roasted carrots work wonderfully.
What cheese melts best on top?
Mozzarella gives the best stretch, while Parmesan adds sharpness — use both for balance.
Conclusion
Swedish Meatball Pasta Bake combines the hearty comfort of meatballs and pasta with the creamy elegance of traditional Swedish flavors. It’s rich, satisfying, and perfect for feeding a crowd or enjoying leftovers the next day. Every forkful delivers cozy, comforting perfection — tender meatballs, velvety sauce, and melted cheese. Once you try it, this baked pasta will become a permanent favorite in your recipe collection.
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