Swedish Meatball Pasta Bake

Ingredients

• Corn pasta

  dry

  2 cup or 210g

• Butter

  unsalted

  6 tbsp or 85g

• Whole wheat flour

  whole-grain

  7 tbsp or 53g

• Beef bouillon

  prepared with water

  4 ½ cup or 1.08kg

• Worcestershire sauce

  1 tbsp or 17g

• Parsley

  raw

  3 tbsp or 11g

• Heavy whipping cream

  ½ cup, whipped or 60g

• Salt

  table

  2 tsp or 12g

• Black pepper

  ground

  ½ tsp or 1g

• Butter

  unsalted

  2 tbsp or 28g

• Onion

  raw

  ⅓ cup, chopped or 53g

• Salt

  table

  ¾ tsp or 5g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Allspice

  ground

  ¼ tsp or 0.5g

• Nutmeg

  ground

  ⅛ tsp or 0.3g

• Garlic

  raw

  2 cloves, minced or 6g

• 2% milk

  ⅓ cup or 81g

• Breadcrumbs

  dry, grated, plain

  ⅝ cup or 68g

• Ground beef

  raw, 70/30

  ½ lb or 227g

• Ground pork

  raw

  8 oz or 226g

• Egg

  whole

  1 large or 50g

• Olive oil

  1 ½ tbsp or 20g

Directions

1. 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.
2. Meatballs
3. 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.
4. 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.
5. 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.
6. 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.
7. Gravy
8. 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.
9. Recipe by: MaryAnn Dwyer (source: https://thebeachhousekitchen.com/swedish-meatball-pasta-bake/)