Shelly's Recipe

SWEDISH MEATBALLS & PASTA CASSEROLE

Category: Pasta - Baked

16 oz fusilli or spaghetti
1 lb ground beef
1 small onion, minced
1 large egg
1/2 cup dried breadcrumbs
1/2 tsp ground sage
1/2 tsp salt
1/4 tsp fresh coarse ground black pepper
3 tbsp olive oil
1/4 cup flour
1 1/2 tsp dry mustard
2 (14 1/2 oz) cans beef broth
2 cups milk
1/4 cup grated Parmesan cheese or Romano cheese
Cheese
1 tbsp chopped parsley

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. Serves 6