This is a fusion dish blending Swedish meatballs and Italian pasta into a comforting baked casserole. This modern twist combines Nordic flavors with Italian style. A comforting fusion of tender meatballs, creamy sauce, and pasta, topped with melted Gruyere. Ingredients For the Meatballs: 1 large egg ¼ cup fine dry breadcrumbs ¼ cup chopped yellow onion 2 tbsp whole milk ½ tsp kosher salt ¼ tsp freshly grated nutmeg ¼ tsp ground allspice ⅛ tsp cayenne pepper 1 lb 85% lean ground beef For Others: 1 tbsp olive oil (or neutral oil like avocado) 8 oz dried farfalle 2½ cups low-sodium beef broth 1 cup heavy whipping cream 4 tsp Worcestershire sauce 1 cup shredded Gruyere cheese 1 tbsp fresh dill, chopped Lemon wedges Instructions Step 1. Prep & Meatball Mixture Prep Work: Preheat oven to 375°F (190°C). Lightly grease a 7x11-inch baking dish. Bind the Meatballs: In a bowl, whisk the egg until smooth. Stir in breadcrumbs, onion, milk, salt, nutmeg, allspice, and cayenne. Let sit 2 minutes to soften crumbs. Add ground beef and gently mix with hands or a fork until just combine. Shape: Roll 1½-tbsp portions into balls (≈24 meatballs). Tip: Moisten hands with water to prevent sticking. Step 2. Sear the Meatballs Heat oil in a large skillet over medium-high. Sear meatballs in batches, turning occasionally, until golden on all sides (≈8 minutes total). They’ll finish cooking in the oven. So you don’t need to be hurry. Then transfer to a plate. Step 3. Cook Pasta & Layer Boil pasta in salted water until al dent. Drain, then spread evenly in the baking dish. Arrange seared meatballs over the pasta. Step 4. Create the Cream Sauce Deglaze: Pour beef broth into the same skillet. Reduce & Enrich: Stir in cream and Worcestershire. Simmer 6–8 minutes, stirring often, until slightly thickened. Step 5. Assemble & Bake Sauce It Up: Pour sauce over meatballs and pasta. Cover tightly with foil. First Bake: Bake 20 minutes until bubbly. Cheese Topping: Uncover, sprinkle Gruyere evenly, and bake 3–5 minutes more until melted and golden. Step 6. Serve Garnish with dill and serve with lemon wedges. Squeeze lemon over portions to balance richness.
