Typically I save comfort dishes like this for the winter time. But sometimes even during the hot summer months I need a comfort dish like this. It also helped that I already had everything I needed to make this dish and I did not have to deal with not being able to find items I need at the store. I never would have guessed the grocery shortage would have lasted this long, but here we are still having trouble finding items we need at the store.
I used frozen meatballs in this creamy and absolutely delicious casserole, but you could use cooked homemade meatballs instead. Either way you choose this casserole is worth making.
Swedish Meatballs Casserole
Ingredients:
- 2 cups shell pasta
- 1 1/2 pounds frozen meatballs, thawed
- 6 tablespoons unsalted butter
- 1/4 cup+ 3 tablespoons all purpose flour
- 4 cups low sodium beef broth
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
Directions:
- Cook the pasta according to the package directions. Drain well and place in a 9x13 inch baking dish.
- Add the meatballs to the baking dish nestling them into the pasta.
- Preheat the oven to 375º F.
- In a large skillet or saucepan, over medium heat, melt the butter.
- Add in the flour, stirring constantly. Continue to stir constantly for 2 minutes.
- Slowly add in the beef broth and water, while stirring constantly.
- Stir in the Worcestershire sauce, parsley and black pepper. Bring the mixture to a simmer, stirring often.
- Reduce the heat to medium-low and stir in the heavy cream. Continue to stir constantly until the mixture thickens, about 10 minutes.
- Carefully pour the sauce over the meatballs.
- Bake for 30 minutes.
Nutrition Facts |
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Servings: 6 |
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Amount Per Serving |
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Calories: 436 |
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Total Fat |
28.9g |
|
Saturated Fat |
15.9g |
|
Polyunsaturated Fat |
0g |
|
Monounsaturated Fat |
3g |
|
Trans Fat |
0.6g |
|
Cholesterol |
83.7mg |
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Sodium |
609.2mg |
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Potassium |
31.3mg |
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Total Carbohydrates |
29.1g |
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Dietary Fiber |
1.9g |
|
Sugars |
2.8g |
|
Protein |
14.2g |
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Vitamin A 16.7% Vitamin C 5.9% |
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Calcium 3.6% Iron 12.8% |
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*Nutritional information will vary depending on the brands you use. |
Looks very similar to my go to recipe except I use nonfat Greek yogurt instead of the heavy cream. I know traditionally it’s sour cream that’s used but I like the yogurt swap since I always have it on hand and it gives the sauce that slight tang with the creaminess that’s characteristic of this dish.
ReplyDeleteDo you mean 3 1/4 tablespoons all-purpose flour or 1/4 of 3 tablespoons, which would be 3/4 tablespoons?
ReplyDeleteSorry for the confusion, I fixed the recipe. It's 1/4 cup plus 3 tablespoons of flour. Hope you enjoy the dish.
Delete