This hearty casserole marries the comforting, spiced flavor of classic Swedish meatballs with the easy, crowd-pleasing appeal of a pasta bake. Tender, homemade meatballs and pasta are smothered in marinara sauce and baked under a blanket of melted mozzarella for the ultimate cozy family dinner.
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⏰ Prep Time: 25 minutes
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⏰ Cook Time: 25 minutes
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🍽️ Servings: 6
🧂 INGREDIENTS
For the Meatballs:
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1 lb ground beef
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½ lb ground pork
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1 cup breadcrumbs
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½ cup milk
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½ cup grated Parmesan cheese
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¼ cup onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon dried oregano
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½ teaspoon ground nutmeg
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Salt and black pepper, to taste
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1 tablespoon olive oil (for browning)
For the Assembly:
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1 lb pasta, such as penne or rigatoni
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2 cups marinara sauce
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1 cup shredded mozzarella cheese
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Fresh parsley, chopped (for garnish)
Instructions:
👩🍳 INSTRUCTIONS
1. Prepare the Meatballs:
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In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the milk.
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Add the ground beef, ground pork, Parmesan cheese, onion, garlic, oregano, nutmeg, salt, and pepper. Mix with your hands just until combined; avoid overmixing.
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Shape the mixture into 1-inch meatballs.
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Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides, about 5-7 minutes. They do not need to be cooked through at this stage. Set aside.
2. Cook the Pasta & Preheat Oven:
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Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.
3. Assemble the Bake:
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In the prepared baking dish, combine the drained pasta and marinara sauce, tossing to coat evenly.
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Nestle the browned meatballs into the pasta in a single layer.
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Sprinkle the shredded mozzarella cheese evenly over the top.
4. Bake and Serve:
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Bake, uncovered, for 20-25 minutes, or until the cheese is melted and bubbly, and the meatballs are cooked through.
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Let it rest for 5 minutes before serving. Garnish with fresh parsley.
💡 Pro-Tips & Variations:
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Soak the Breadcrumbs: Soaking the breadcrumbs in milk (a panade) is the secret to incredibly tender and juicy meatballs.
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Meatball Shortcut: To save time, you can use 1.5 lbs of high-quality frozen Swedish meatballs, thawed. Skip the meatball-making steps and proceed with browning them.
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Sauce Swap: For a more traditional Swedish flavor, replace the marinara sauce with 2 cups of a creamy gravy made from beef broth, cream, and a dash of soy sauce.
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Make Ahead: Assemble the entire casserole without baking, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking straight from the fridge.
