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Ingredients:
For the meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup minced onion
- 1 clove garlic, minced
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
For the pasta and sauce:
- 8 ounces penne pasta or your preferred pasta shape, cooked according to package instructions
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Preparation:
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, minced onion, minced garlic, milk, egg, salt, black pepper, nutmeg, and allspice. Mix well until all the ingredients are evenly incorporated.
- Shape the meat mixture into small meatballs, about 1-inch in diameter.
- Heat a skillet over medium heat and add a little oil. Cook the meatballs in batches until browned on all sides. Remove the cooked meatballs from the skillet and set them aside.
- In the same skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in the beef broth, followed by the heavy cream and Worcestershire sauce. Continue whisking until the sauce is smooth and thickened.
- Season the sauce with salt and pepper to taste.
- Place the cooked pasta in the greased baking dish. Add the cooked meatballs on top of the pasta.
- Pour the creamy sauce over the meatballs and pasta, ensuring everything is well coated.
- Bake in the preheated oven for about 20-25 minutes, or until the dish is heated through and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley.
- Serve the Swedish Meatball Pasta Bake hot and enjoy!
