Name: Swedish Meatballs & Pasta Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 16 ounces fusilli or 16 ounces spaghetti; 1 lb ground beef; 1 small onion, minced; 1 large egg; 1/2 cup dried breadcrumbs; 1/2 teaspoon ground sage; 1/2 teaspoon salt; 1/4 teaspoon fresh coarse ground black pepper; 3 tablespoons olive oil; 1/4 cup all-purpose flour; 1 1/2 teaspoons dry mustard; 2 (14 1/2 ounce) cans beef broth; 2 cups milk; 1/4 cup grated parmesan cheese or 1/4 cup romano cheese; cheese; 1 tablespoon chopped parsley

Recipe by hungrykitten

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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!

Ready In:: 40mins
Serves:
Units:

Join In Now Join the conversation!

ingredients

16 ounces fusilli or 16 ounces spaghetti
1 lb ground beef
1 small onion, minced
1 large egg
¹⁄₂ cup dried breadcrumbs
¹⁄₂ teaspoon ground sage
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh coarse ground black pepper
3 tablespoons olive oil
¹⁄₄ cup all-purpose flour
1 ¹⁄₂ teaspoons dry mustard
2 (14 1/2 ounce) cans beef broth
2 cups milk
¹⁄₄ cup grated parmesan cheese or 1/4 cup romano cheese
cheese
1 tablespoon chopped parsley

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@hungrykitten

Contributor

@hungrykitten

Contributor

"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!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

creation by hungrykitten

9/11/2008

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!