• Jenn Clayton

Swedish Meatball Pasta Bake

Swedish meatballs and pasta......YES please!!! Family and kid approved!!

The meatballs in this recipe are so juicy and delicious!! Very creamy and flavorful!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:


Ingredients for the Meatballs:

  • 1 and 1/4 cups plain panko bread crumbs

  • 4 tablespoons light butter

  • 2/3 cup yellow onion, finely chopped

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon nutmeg

  • 3 cloves of garlic, minced

  • 2/3 cup low-fat milk

  • 2 eggs

  • 2 pounds 96% ground beef


Ingredients for the Pasta:

Ingredients for the Sauce:

  • 6 tablespoons light butter

  • 1/4 cup plus 3 tablespoons all-purpose flour

  • 4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)

  • 1/2 cup water

  • 1 tablespoon Worcestershire sauce

  • 3 tablespoons fresh parsley, finely chopped

  • 1/2 cup low-fat milk

  • 1 tablespoon salt

  • 1/2 teaspoon black pepper

Directions for the Meatballs:

  1. Add the panko bread crumbs to a large bowl and set aside.

  2. In a skillet over medium heat, melt the butter.

  3. Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.

  4. Add the minced garlic and cook for another 2 minutes.

  5. Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.

  6. Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.

  7. In a separate extra large bowl, add the eggs and beat them.

  8. Then add the ground beef and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands.)

  9. Form about 30 balls and then chill them in the refrigerator for 30 minutes if desired.

  10. Once the meatballs are done chilling, in a large skillet over medium heat sprayed with nonstick cooking spray, allow to heat up.

  11. Add the meatballs to the skillet and cook them until they are browned on all sides, about 15 minutes.

  12. Transfer the meatballs to a dish and set them aside.

Directions for the Pasta:

  1. Cook the pasta al dente according to the directions on the package, drain it and add it to a 9 x 13 oven safe baking dish.

Directions for the Sauce and Assembly:

  1. Preheat the oven to 375 degrees F. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps.)

  2. Place the meatballs into the baking dish, nestling them into the pasta.

  3. In a large skillet on medium heat, melt the butter.

  4. Add the flour, stirring constantly, for about 2 minutes.

  5. Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.

  6. Reduce the heat to low/medium, and add the milk. Stir everything together constantly and cook it until it thickens, about 10 minutes.

  7. Carefully pour the sauce over the meatballs and pasta.

  8. Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.

8 Servings:

7 points (all plans)

283 Calories


Recipe inspiration from tinaschiccorner.com







80 views0 comments

Recent Posts

See All