Swedish Meatballs & Pasta Casserole

Total Time
40mins
Prep 20 mins
Cook 20 mins

From an old Good Housekeeping magazine. I am a recipe pack rat because I made this recipe probably in 1992 and then packed it away and lost it! From what I remember, it was pretty good. In fact, one of my friends who was trying to be a vegetarian ate it and liked it!

Ingredients Nutrition

Directions

  1. Cook fusilli as label directs; drain.
  2. Meanwhile, in a large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt, and pepper. Shape meat mixture into 1 inch meatballs.
  3. 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.
  4. 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.
  5. 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.