Swedish Meatball Casserole
This easy Swedish meatball casserole brings together tender meatballs, rotini pasta, and a rich, savory cream sauce. All baked together into a warm, comforting meatball pasta bake that is perfect for any busy weeknight dinner, and the whole family will enjoy it.
Ingredients
For the Base
- 1 lb rotini pasta cooked and drained
- 24 oz frozen precooked meatballs
For the Creamy Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ tsp allspice
- ¼ tsp nutmeg
- Salt and black pepper to taste
Instructions
- Preheat oven and cook pasta: Set your oven to 375°F (190°C) and cook 1 lb of rotini pasta as the box directs.
- Make the sauce: In a large skillet, melt 4 tbsp of butter over medium heat, then whisk in ¼ cup of flour. After, slowly whisk in 2 cups of beef broth until smooth, then stir in 1 cup of heavy cream. Finally, stir in 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and ¼ tsp each of allspice and nutmeg.
- Heat the meatballs: Add the bag of frozen meatballs (24 oz) to the skillet and let them simmer in the sauce for 5-7 minutes.
- Combine everything: Gently fold the cooked rotini pasta into the skillet, coating everything well in the wonderful, creamy sauce.
- Assemble and bake: Pour the mixture into a 9x13-inch baking dish and bake for 20-25 minutes until hot and bubbly. Sprinkle some fresh parsley on the top if you want a green look.
Notes
- For a golden-brown top, you can broil it for one minute.
- Let the casserole sit for five minutes before serving it.
- Store any leftovers in the fridge for up to 3 days.
- Taste the sauce before you bake and add more salt if needed.
- Using freshly grated nutmeg will give you the best flavor.
- Thaw frozen meatballs first for an even quicker cooking time.