Swedish Meatballs & Pasta Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
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:
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.
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