Swedish Meatballs Pasta Casserole Recipes

Steps:

• In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
• Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
• Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
• Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
• Add the parmesan and the parsley, stirring until the cheese is melted.
• Enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
• Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
• Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
• Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!

Steps:

• Cook fusilli as label directs; drain.
• Meanwhile, in a large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt, and pepper. Shape meat mixture into 1 inch meatballs.
• In a 12 inch skillet over medium high heat, in hot oil, cook meatballs until browned on all sides, removing meatballs to a shallow 3 quart casserole as they brown. When all meatballs are browned, add fusilli; toss to mix well. Set aside.
• Into drippings in skillet over medium heat, stir flour and mustard; cook 1 minute. Gradually stir in beef broth and milk; cook until sauce boils and thickens, stirring constantly. Stir in grated parmesan cheese.
• Pour sauce evenly over meatball mixture; cover and bake 20 minutes or until sauce is hot and bubbly and the meatballs are cooked through. Garnish with parsley.

Steps:

• In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
• Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.