adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Swedish Meatball Stuffed Shells (Cooking for 2)
0 Likes
Prep Time:
30 minutes
Total Time:
1 hour
Indulge in a fusion dinner delight: Swedish-style meatball-stuffed pasta shells in a creamy sauce, topped with dill panko crunch. Pair with lingonberry preserves for a taste of Scandinavia. Ideal for a romantic meal for two.
Ingredients:
  • 8 uncooked jumbo pasta shells
  • 1/2 lb lean (at least 80%) ground beef
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 3 tablespoons finely chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons milk
  • 1 egg yolk
  • 3 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 cup Progresso™ beef-flavored broth
  • 1/2 cup heavy whipping cream
  • 2 teaspoons finely chopped fresh dill weed
  • 1/4 cup sour cream
  • 1/4 cup lingonberry preserves
Instructions:
  • Preheat oven to 375°F. Grease an 8-inch square glass baking dish with cooking spray. Cook the pasta according to package instructions. Rinse with cool water and drain.
  • Combine beef, 1/4 cup of bread crumbs, onion, salt, pepper, allspice, nutmeg, milk, and egg yolk in a medium bowl. Form mixture into 8 (2-inch) meatballs.
  • In a 10-inch nonstick skillet, melt 2 tablespoons of butter over medium-high heat. Cook meatballs for 4 to 6 minutes, turning occasionally, until golden brown all over. Transfer meatballs to a plate using a slotted spoon.
  • Lower the heat to medium and sprinkle flour into the skillet. Stir and cook for 1 minute. Pour in the broth and whipping cream, stirring until the mixture is smooth. Bring to a boil and let it boil for 1 minute. Remove from heat, then stuff each pasta shell with a meatball and place in a baking dish. Pour the sauce over the meatball-stuffed pasta shells.
  • Bake uncovered for 30 to 35 minutes until meatballs are fully cooked and reach an internal temperature of at least 165°F. Once done, spoon sauce from baking dish over stuffed shells for added flavor.
  • In an 8-inch skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the remaining 1/4 cup of bread crumbs and cook for 3 to 4 minutes until golden brown, stirring frequently. Transfer the breadcrumbs to a shallow bowl and mix in some dill weed. Sprinkle this mixture over the baked stuffed shells and serve with sour cream and lingonberry preserves on the side.

Similar Recipes