Swedish Meatballs & Pasta Casserole
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!
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INGREDIENTS
Nutrition- 16ounces fusilli or 16 ounces spaghetti
- 1lb ground beef
- 1
- 1large egg
- 1⁄2cup dried breadcrumbs
- 1⁄2teaspoon ground sage
- 1⁄2teaspoon salt
- 1⁄4teaspoon fresh coarse ground black pepper
- 3tablespoons olive oil
- 1⁄4
- 1 1⁄2teaspoons dry mustard
- 2(14 1/2 ounce) cans beef broth
- 2cups milk
- 1⁄4
- 1tablespoon chopped parsley
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DIRECTIONS
- 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.
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