Instructions
- Prepare the Meatballs
- Mix breadcrumbs and milk; let soak 2 minutes.
- Add beef, onion, egg, allspice, nutmeg, salt, and pepper.
- Roll into small meatballs.
- Heat olive oil in a skillet and brown meatballs on all sides. Set aside.
- Cook the Pasta
- Boil pasta in salted water until al dente. Drain and set aside.
- Make the Cream Sauce
- In the same skillet, melt butter.
- Whisk in flour and cook for 1 minute.
- Gradually add beef broth, whisking until smooth.
- Stir in cream, Dijon mustard, and Worcestershire sauce.
- Simmer until thickened. Season to taste.
- Assemble the Bake
- Preheat oven to 190°C (375°F).
- In a large baking dish, combine pasta, meatballs, and sauce.
- Mix gently to coat everything evenly.
- Bake
- Sprinkle cheese on top.
- Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
- Serve
- Garnish with parsley and serve hot.
Serving Tips
- Pair with a crisp green salad or steamed green beans.
- A spoon of lingonberry jam on the side adds a truly Swedish touch.
- Leftovers reheat beautifully and taste even better the next day.
