We have a casserole that is similar to Swedish meatballs, and that is what we are serving you today. nifty, yes? In the winter, I favor casseroles more often. Perhaps it's because they're heavier and best for chilly nights. So if you're watching your weight, save this dish for a day when calories don't matter (like the weekend or on vacation).
XEM THÊM :
Tải ngay bản Go88 tài xỉu mới nhất thị trường hiện nay
You should be aware that this recipe requires some time to prepare, which is the main reason I advise doing it on the weekend. There are numerous processes involved, but it's not difficult to make. I took a lot longer than I anticipated.
I was reminded of how much I dislike preparing meatballs when I cooked this. They are somewhat difficult for me to make. Does anyone else have those feelings? These meatballs are a little bit larger than what the recipe calls for. I assumed the box of beef my husband picked up included the quantity I required and didn't even bother to look at it. My bad. Even so, the meatballs turned out fantastic.
Although I believe adding more
pasta would compromise the dish's integrity, my husband would have preferred more. It's perfect here, and in my opinion, the carbohydrate to sauce or gravy ratio is essential for a superb casserole. Casseroles that are too dry are unpleasant to eat.
Although I did appreciate this dish, I don't particularly crave or draw toward it. I'm happy as a clam if you give me some zucchini ravioli or chicken rice soup. My husband took one for the team because this recipe made a ton of food and ate all the leftovers by having them for lunch for several days in a row.
Swedish Meatball Pasta Bake Recipe (Makes about 6 servings)
Note: This recipe requires 30 minutes of chilling time.
1 and 1/4 cups plain panko bread crumbs
4 tablespoons 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 milk
2 eggs
1 pound ground beef (I used 85/15.)
1 pound ground pork
3 tablespoons oil
Ingredients for the Pasta:
Ingredients for the Sauce:
6 tablespoons 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 * (See Note below.)
3 tablespoons fresh parsley, finely chopped
1/2 cup heavy cream
1 tablespoon salt * (See Note below.)
1/2 teaspoon black pepper
*Note: My husband likes this recipe as is. However, I prefer less salt and Worcestershire flavor and would reduce these amounts in half. Therefore I recommend that you start with less salt and Worcestershire, taste the sauce, and add more to your liking if needed.
Add the panko bread crumbs to a large bowl and set aside.
In a skillet over medium heat, melt the butter.
Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
Add the minced garlic and cook for another 2 minutes.
Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
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.
In a separate extra large bowl, add the eggs and beat them.
Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands.)
Form about 30 balls and then chill them in the refrigerator for 30 minutes.
Once the
meatballs are done chilling, in a large skillet over medium heat, heat up the oil.
Add the
meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes. Batches made it so the pan wasn’t over crowded which made flipping them and seeing when they were done easier.
Transfer the
meatballs to a dish and set them aside.
Directions for the Pasta:
Cook the
pasta al dente according to the directions on the box, drain it and add it to a 9 x 13 oven safe baking dish.
Directions for the Sauce and Assembly:
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.)
Place the
meatballs into the baking dish, nestling them into the
pasta.
In a large skillet on medium heat, melt the butter.
Add the flour, stirring constantly, for about 2 minutes.
Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.
Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
Read Article:
Comments
Post a Comment