Swedish Meatball Casserole
Tender meatballs are layered over perfectly cooked pasta and baked in a rich, creamy gravy in this Swedish Meatball Casserole.
Foto: The Recipe CriticIngredients
- 10 ounces rotini pasta, (cooked and drained)
- 26 ounces frozen meatballs, (precooked)
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ⅛ teaspoon allspice
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt (or to taste)
- pepper to taste
Steps
Preheat the oven to 375 degrees Fahrenheit. Spray a 9x13-inch baking dish with nonstick spray.
Cook and drain 10 ounces rotini pasta, Al Dente, according to the package directions, then place in the bottom of the prepared baking dish.
Place 26 ounces frozen meatballs, on top of the noodles.
For the sauce, melt 4 tablespoons butter in a medium skillet over medium-high heat. Add 3 tablespoons flour and whisk to create a paste.
Slowly stir in 2 cups beef broth and 1 cup heavy cream.
Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, ⅛ teaspoon allspice, and ⅛ teaspoon nutmeg. Season with ¼ teaspoon salt and pepper to taste. Bring to a simmer until the sauce starts to thicken.
Pour the sauce over the meatballs and noodles.
Bake for 25 minutes or until the meatballs are warmed through.
Garnish the casserole with parsley, and enjoy!
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