Swedish Meatballs Pasta Casserole Recipes

Steps:

• In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
• Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
• Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
• Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
• Add the parmesan and the parsley, stirring until the cheese is melted.
• Enjoy!

Steps:

• Cook fusilli as label directs; drain.
• Meanwhile, in a large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt, and pepper. Shape meat mixture into 1 inch meatballs.
• 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.
• 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.
• 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.