In this Swedish meatball pasta bake, 'köttbullar', creamy gravy and bowtie noodles come together in a rich, creamy comfort dish.
Ingredients
- 1 large egg
- 0.25 cups bread crumbs
- 0.25 cups onion
- 2 tablespoons milk
- 0.5 teaspoons kosher salt
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground allspice
- 0.13 teaspoons cayenne pepper
- 1 pound 85% lean ground beef
- 1 tablespoon olive oil
- 8 ounces bowtie pasta
- 2.5 cups beef broth
- 1 cup whipping cream
- 4 teaspoons orcestershire sauce
- 1 cup shredded Gruyere cheese
- 1 tablespoon fresh dill
- lemon wedges for serving
Instructions
-
1
Gather all ingredients. Grease a 7x11-inch baking dish.
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2
Lightly beat egg in a medium bowl. Stir in bread crumbs, onion, milk, salt, nutmeg, allspice, and cayenne pepper. Add ground beef and mix well. Shape 1 1/2 tablespoon portions of the mixture into meatballs.
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3
Heat oil in a 12-inch skillet over medium-high heat. Add meatballs and brown on all sides, about 8 minutes. They won't be done at this point, but will get done as they bake.
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4
Meanwhile, cook pasta according to package directions. Drain and add to the prepared baking dish. Nestle meatballs atop the pasta.
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5
Preheat the oven to 375 degrees (190 degrees C).
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6
Pour beef broth into the same skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour in whipping cream and Worcestershire sauce to and bring to a boil. Reduce heat to medium and simmer until sauce has slightly thickened and reduced to 2 1/2 cups, 6 to 8 minutes.
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7
Pour sauce over meatballs and pasta in the baking dish. Cover dish with foil.
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8
Bake in the preheated oven until hot and bubbly, 20 minutes.
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9
Uncover and sprinkle with cheese. Bake, uncovered until cheese melts, 3 to 5 minutes. Garnish with dill. Squeeze lemon wedge over the dish.
Nutrition Facts
Per serving
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