This Swedish Meatball Pasta Bake is deliciously cozy comfort food. A family dinner that’s always a winner!
Who’s still in the mood for some EPIC winter comfort food?
With temps continuing to linger in the 30’s and 40’s most days, comfort food seems most appropriate.
The Best Swedish Meatball Pasta Bake Recipe
I posted my Swedish Meatball Recipe way, way, back when I first started the blog in 2014. I bet most of us weren’t acquainted back then, so I decided to bring them back, but as this Swedish Meatball Pasta Bake, and I couldn’t be more excited about it!
In fact, I made this a few weeks ago and Tom went just about nuts over it because it ticks all his favorite boxes. Savory meatballs, smothered in a creamy sauce, with pasta. Check, check, check!
Swedish Meatballs Ingredients
- butter
- yellow onion
- salt and pepper
- allspice
- nutmeg
- garlic
- milk
- plain panko
- ground beef
- ground pork
- eggs
- olive oil
Gravy Ingredients
- butter
- all-purpose flour
- low sodium beef broth
- Worcestershire sauce
- parsley, heavy cream
- salt and pepper
Recipe Steps
First, I brown the meatballs in my cast iron skillet to give them a nice crispy outside. I make the gravy in the same skillet, scraping up the little brown bits at the bottom of the pan for extra flavor.
Then I just boil up small pasta and add everything to my baking dish, toss gently and bake. If you’ve never tried Swedish meatballs, I think you’ll really enjoy the distinct flavor that the allspice and nutmeg give to the tender, juicy meatballs.
And that gravy…YUM! This is one comfort dish you really need to try folks. I guarantee it’ll be a hit. Enjoy!
How Many Does This Recipe Serve?
This dish makes lots of meatballs because that’s what my family enjoys.
I have also included directions for half the serving of meatballs just below the gravy ingredients.
The full meatball recipe will give you roughly 30 meatballs, so the recipe halved will give you 15. Make what you prefer.
A Few Cook’s Notes
I used mini shells for my pasta, but you could use elbows, or any small pasta shape.
After browning the meatballs, drain excess grease from the skillet, but don’t scrape out the bits at the bottom of the pan. They will give the gravy a nice, rich flavor.
Also, this dish feeds 6-8 people.
More Comfort Food Recipes to Enjoy
Creamy Tomato Pasta with Meatballs
Tarragon and Stone Ground Mustard Chicken and Rice
Swedish Meatball Pasta Bake
Print Recipe Pin RecipeIngredients
- 2 cups small shell pasta, uncooked
Meatballs
- 4 Tbsp. butter
- 2/3 cup yellow onion, finely chopped
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground allspice
- 1/4 tsp. nutmeg
- 3 cloves garlic, minced
- 2/3 cup milk
- 1 1/4 cups plain panko bread crumbs
- 1 lb. ground beef, I use 80/20
- 1 lb. ground pork
- 2 large eggs, beaten
- 3 Tbsp. olive oil
Gravy
- 6 Tbsp. butter
- 7 Tbsp. all-purpose flour
- 4 1/2 cups low sodium beef broth
- 1 Tbsp. Worcestershire sauce
- 3 Tbsp. fresh parsley, finely chopped
- 1/2 cup heavy cream
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Half Serving of Meatballs
- 2 Tbsp. butter
- 1/3 cup yellow onion, finely chopped
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. ground allspice
- 1/8 tsp. nutmeg
- 2 cloves garlic, minced
- 1/3 cup milk
- 1/2 cup plus 2 Tbsp. plain panko bread crumbs
- 1/2 lb. ground beef, I use 80/20
- 1/2 lb. ground pork
- 1 large egg, beaten
- 1 1/2 Tbsp. olive oil
Instructions
- In a large pot of salted water, cook pasta al dente according to package directions. Drain. Add pasta to a 9x13 baking dish (or similar size) sprayed with nonstick cooking spray.
Meatballs
- Heat butter in saute pan over medium heat. Add the finely chopped onions, salt, pepper, allspice and nutmeg. Saute for 5 minutes, stirring often. Add the minced garlic and cook for an additional 2 minutes. Turn the heat to medium-low and add the milk. Bring to a simmer.
- Place the bread crumbs in a large bowl. Take the onion mixture off the heat and pour over the breadcrumbs. Stir until combined. Mixture will resemble a thick paste. Let mixture cool.
- Place beef, pork and eggs in a large bowl. Add the bread crumb mixture and mix until evenly combined. Do not overmix or your meatballs will be tough. Form into 1-inch balls. I made about 30 meatballs. The half serving of meatballs will give you 15 meatballs. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees.Heat 3 Tbsp. of olive oil in a large skillet over medium heat. Gently add the meatballs in batches (I added 10 meatballs at a time to skillet) and brown on all sides. Transfer meatballs to the 9x13 baking dish with the pasta. Drain extra grease from skillet.
Gravy
- In the same skillet you used to cook the meatballs melt the 6 Tbsp. butter over medium heat. Add the flour and whisk constantly for 2 minutes until smooth. Whisk in the beef broth and Worcestershire. Bring to a simmer. Add the fresh parsley and the heavy cream. Reduce the heat and continue whisking until the gravy thickens (about 10-15 minutes). Season with the kosher salt and pepper. Pour the gravy over the meatballs and pasta and toss lightly. Bake for 30-35 minutes until bubbly. Serve immediately.
Notes
- I used mini shells for my pasta, but you could use elbows, or any small pasta shape.
- After browning the meatballs, drain excess grease from the skillet, but don't scrape out the bits at the bottom of the pan. They will give the gravy a nice, rich flavor.
- This dish feeds 6-8 people.
It still hasn’t warmed up yet around here, a little ways to go so comfort food is still in order (actually, it always is in my book). This pasta bake looks incredible, Mary Ann! I can see why Tom was all over it! Pinning this baby and trying soon :) Happy Monday!
Honestly Dawn, Tom was dying over this one! It’s his kind of food for sure! Thanks for pinning. Happy Monday!
Oh wow, this looks AMAZING, I love a good pasta bake and you really take this to the next level. Delicious!
Thanks so much Alexandra! This one is a TOTAL winner! Have an awesome week!
We still have 2 feet of snow on the ground, so I’m solidly in comfort food season still! Love the flavours of Swedish meatballs, so I’m excited about trying them in a pasta bake. Such a great idea!
It’s sooooo delicious Jennifer! You’ve got to try it!
That looks like exactly what I’m craving for dinner. Such a lovely recipe Mary Ann! We are finally getting some cooler weather here after an incredibly hot summer so get ready for blazing temperatures soon! ;)
I’m counting the days Alida! This one is a yummy dish for sure!
I also think it looks amazing and have pinned it to make on the weekend when the family comes for a visit. Great idea. Sounds like a winner.
Yay Bonnie! You are going to love it! Snap a photo for me!
This would be a check, check, check with my family too! All their favorites in one lovely dish! :)
I guarantee it would be a hit Kathy! Happy Monday my friend!
This would be such a huge hit here!
I’m thinking so too Matt!
This looks so cozy and delicious! Nothing I love more than meatballs and pasta!
I’m with ya Leigh Ann!
This checks all of my boxes too, Mary Ann! Yum! It sounds wonderful. I would have never thought of combining pasta with Swedish meatbals. Bravo!!
It’s one tasty combo Chris! Thanks!
We have a family recipe for Swedish meatballs that everybody goes crazy for, but we reserve it for special occasions because it takes like half a day to make. I love how much quicker this is! Looks wonderful!
Totally worth the effort Kelsie! Happy Monday!
Perfect comfort food for a cold day. I love any kind of meatballs but the Swedish ones are some of my favorites. Another great recipe Mary Ann. I hope spring arrives soon in your part of the world.
Thanks Gerlinde! This one flew off the table here! Have a great week!
Spring is here already but meatballs with pasta and cheese are always welcome ! Looks great !
Thanks so much!
MaryAnn, This pasta bake is absolutely stunning!!!! My family would be all over this! Pinning now!!!
Thanks so much for pinning Alice! Hope you give it a go.
This looks right up my ally! Can’t wait to make this!
Bet you guys will LOVE it!
Mary Ann! This looks like a dish my fam would demand on repeat! So good, and so comforting in this lo-o-ong comfort food season! We are finally seeing 60 this week, but I have a feeling this might just make it to my table regardless.
60’s?? Lucky you!
Truthfully – it could be 80 degrees outside and I’d still be in the mood for this dish! Never a bad day for pasta and meatballs!! Delicious, Mary Ann!!
You’re my kinda girl Annie! Have an awesome week!
These meatballs are a homerun over here, such a classic meal kicked up a notch! Can’t wait to give these a try!
You’ll really enjoy it Kev!
I’m still up for epic comfort food, especially when you’ve combined some of my all time favorites!! This needs to happen in my house before the first daffodil pushes up her pretty face!
Yay!! Hope you enjoy it Marissa!
Comfort food is DEFINITELY still on the menu for us! Meatballs and pasta!? What more could one want?
I know, right?! Checks all the boxes Katherine. Have an awesome week.
I swear we were friends back when you originally posted this, but I KNOW I would have remembered this! EPIC is right!! Swedish meatballs in pasta?! I mean, Yaaaaaas!! Alllllll the yasssss! This looks insanely delicious, Mare! Pinning to make for sure!
I don’t think any one followed the blog back then besides Tom and my boys Chey! Lol! Had to bring this one back! And making it into a pasta bake seemed like a great idea!
Oh yes, my husband would totally approve of this meal! Meatballs swimming in sauce and pasta would go over well! I’ve never had swedish meatballs, but I’m totally intrigued by the nutmeg and allspice! Sounds delicious!
I bet he’d really love this dish Leanne! My husband Tom really enjoys it!
I’m in San Diego where the weather is a bit warmer but this still looks like a hit! I’m going to have to make two batches—one for me and the other to give away! By the way, where did you get your enameled cast iron skillet? I love the color! Thanks for the awesome recipe!
You’ll love this dish Divina! That cast iron skillet was a Marshall’s score! I love the color too. It’s made by Cuisinart. You’re so welcome. Thanks for following the BHK!
Oh my goodness… I LOVE Swedish meatballs and this pasta bake is truly dreamy!! I want it for lunch so I can have a food coma this afternoon at my desk :P
Lol! This one’s a winner Natasha!
Lots of comments “I’m definitely pinning,” and “this looks great!” but did anyone actually make this? And if so how did it turn out?
Hi Michelle. @Thida.Bevington on IG made it and loved it! I have also had a few friends make it already and they loved it too. Hope you give it a go!
This looks amazing!!! Is there any way to cook it – in whole or in parts – ahead of time?
Thanks Megan! Yes, you can make the meatballs ahead of time and just refrigerate them. You could also make the sauce ahead of time and then just add the cooked pasta to everything the day of and bake. Enjoy! Thanks so much for following!
Yes I made this!
The snow has come early this year in Alberta Canada and now it looks like it will stay for the next five months… So it was time to make some comfort food, perfect food to insulate our bodies from the cold ????
I will start by saying my husband said this dish hit it out of the park, which I thought it would for him… Being as he has Swedish blood in him… The Swedish meatballs were quite delicious.
I did not start by making the macaroni first, because the meatballs need to sit for 30 minutes you have lots of time to make the pasta later, those little shells only take five minutes to cook.
To make the meatballs are used my scoop that scoops about a tablespoon and a half in it, that made about 46 meatballs. I followed the recipe and only used 30 of those meatballs, which was quite enough for this recipe.
The only other slight change I made was to add some port to my gravy, I thought it just added another level of flavor, and that was just my preference.
I served it with some arugula, the peppery taste went well with this dish, and a little Parmesan cheese, for those who really like cheese with any pasta they eat.
Perfect comfort food dish and very filling!
(Sidenote… I prefer when people rate a dish that they have actually made it, as there is a difference between making a comment and making a rating…)
YAY KatieRae! Your comment has made my day! I’m so happy you and your husband enjoyed this dish. It’s one of my favorites. I must have Swedish blood in me somewhere because I love Swedish meatballs!! Lol! Great idea to add some port. I’ll need to try that next time. Again, thank you so much for taking the time to try the dish and leave a comment! Happy weekend! XO
I made this dish last night and it was delicious! Incredibly rich and flavorful. I made it for family and it was wonderful, but I could easily see making it for a larger get-together (like a potluck) as it’s very easy to dig into and share. Like the previous commenter, I ended up with a lot of extra meatballs, so in the future I will probably halve the amount of meat… or just freeze the extra and save it for another time :)
So happy you enjoyed it Daphne! This one is a favorite at our house! Thanks so much for following the BHK!
This was great! Since it’s basically a casserole, I’d probably skip making actual meatballs next time and simply sauté ground beef and onions and add it to the pasta/gravy mix.
Great idea Ryan. We just love the little meatballs though!
This recipe was absolutely delicious. That being said, the proportions were so far off I question if the author even made this recipe. In order to match the amount of gravy and meatballs I made (following the recipe to the letter), I had to triple the amount of pasta and split it all between not only a 9 x 13 but also a 8 x 8 pan.
So happy you thought it was delicious Alex! And yes, I’ve made this recipe numerous times. We’re all about the sauce and LOTS of meatballs at our house. If you add more pasta that’s up to you. And of course if you’re adding more pasta you’ll need to up the dish size. I’ll make a note in the recipe that you suggested to add more pasta. Thanks for giving it a try!
Hi, wondering if this would be a good meal to bring to a friend with cancer who may not eat it until the day after I make it?
Yes. That would work Jen! The recipe makes lots of meatballs! They would be able to freeze too!
Swedish meatballs are so good! Need to try your version.
Enjoy Rahul! There’s lots of yummy meatballs!!
Just wondering if you can make this recipe ahead and bake it a day or two later. Has anyone tried that?
Hi Ada. I have not tried that, but it should be fine. The recipe makes lots of meatballs because that’s the way my family likes it. You can always half the recipe for the meatballs. I’ve added that to the recipe. And I mentioned to another reader that you can make the gravy and the meatballs ahead of time and then just add your cooked pasta and mix it all together the day you want to bake it up. Enjoy!
Can’t wait to try this – Question tho: the picture shows it baked in a dutch oven, recipe calls for 9×13 pan. Can you share what pan you’re using in this photo? Does it make a difference?
Hey there Joshua! You can use a 9×13 or a large shallow Dutch oven as pictured. Whatever will fit everything. You can make a full batch of the meatballs (about 30) or half it. Whatever you prefer. My family loves extra meatballs, but I realize not everyone loves tons of meatballs. Hope you enjoy it. It’s a blog hit. Let me know!
I’ve never had Swedish meatballs as I don’t eat beef or pork….do you think this recipe could survive substituting the beef & pork for ground turkey & using chicken instead of beef broth? Always looking for new ways to season turkey. Thanks!
Hmmm. I have only made Swedish meatballs with beef and pork, but I’m sure people have definitely tried turkey and chicken broth. I’d give it a go! Let me know!
This would have been an awesome recipe for me, but there was way to much salt in the meatballs. I almost didn’t put in the 2 tsp but i followed it and i wish i halved it or even just did 3/4 of a tsp. I think what saved this dish for me, was the fact i didn’t put a tablespoon of salt in the gravy. I used a tsp. I’m greatful i did. Overall it was good, but the salt killed it. I would make again but revise it. Thank you though!
Hi Elise. I hope you used kosher salt as the recipe called for and not regular salt. I’ve never had an issue with the salt. For the larger serving of meatballs (2 lbs), two teaspoons is kind of standard for me, with one teaspoon for the 1 lb. And did you use low sodium beef broth for the gravy? Use whatever works best for your taste though. Glad you gave the recipe a try!
Do you think if your running short on time and you already have a bag of frozen meatballs that it would still be tasty ?
Hi Kelly. The meatballs have distinct spices that won’t be the same as frozen Italian meatballs. They’re not really hard to make. You’ll love the sauce, but I think I’d save the recipe until you can make the meatball recipe. Just my opinion. Enjoy!
I could enjoy this pasta bake any time. It’s just one of those dishes that never disappoints. Can’t wait to get to cooking now!
This is one of my most favorite recipes on the blog Helena! It’s such a tasty comfort food dish!
Just can’t wait to try it. Why aren’t you using sour cream though?
Hi Patricia. I have never used sour cream in my Swedish meatball recipe. My mother never did either, so I followed suit. I think you may be thinking stronganoff which uses sour cream. This is one of my favorite recipes on the blog. If you use the full recipe for the meatballs you’ll get tons of meatballs which we really enjoy, but feel free to make the half serving. Hope you enjoy this as much as we do! Let me know!
Have you ever tried freezing this? It’s way to much for the two of us yet it looks so good!
Hi Laura. You can make the meatballs and sauce and freeze, but I don’t recommend freezing the pasta. Make the pasta fresh and add to the sauce and meatballs. Enjoy!