Simple Swedish Meatballs & Shells
A sped up version of the classic combo of meatballs, pasta and creamy sauce.
Ingredients
- 2 lb Small Shell Pasta
- Parsley for garnish
For the Meatballs
- 2 lb Ground Beef
- 1 lb Ground Pork
- 1 cup Bread Crumbs
- ½ cup Milk
- 1 tbsp Dried Minced Onion
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Nutmeg
For the Sauce
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 tbsp Flour
- 1 qt Beef Broth
- 2 tbsp Worcestershire Sauce
- 1 tsp Parsley
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup Heavy Cream
Instructions
- Preheat oven to 350degF. Start water boiling for pasta.
- Combine meatball ingredients in mixing bowl. Place a wire cooking rack on a parchment paper covered baking sheet. Use a 1-inch scoop to make meatballs and line out on a baking sheet (should make roughly 60 meatballs). Put in oven and bake for 30 minutes.
- Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water.
- In a sauce pan over medium high heat, add butter, garlic powder and onion powder. Once melted, whisk in flour and let cook for 3 minutes. Then whisk in beef broth and cook for 3 minutes. Next add Worcestershire sauce, salt, pepper and parsley. After another 2 minutes whisk in heavy cream. Reduce heat to medium low and let simmer until ready to serve.
- Add a portion of pasta to a shallow bowl and 7-9 meatballs. Ladle portion of sauce over meatballs and pasta. Garnish with sprinkle of parsley.
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