SWEDISH MEATBALL STUFFED SHELLS (COOKING FOR 2)

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Swedish Meatball Stuffed Shells (Cooking for 2) image

This creative, cross-cultural dinner idea for two is guaranteed to get raves. Swedish-style meatballs, lightly flavored with nutmeg and allspice, are stuffed inside jumbo pasta shells and then cooked in an irresistibly creamy sauce. After baking, the dish gets topped with dill-infused toasted panko for an additional crunchy element. Serve with lingonberry preserves on the side for an extra dose of Scandinavian flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 2

Number Of Ingredients 17

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

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cool water; drain.
  • In medium bowl, mix beef, 1/4 cup of the bread crumbs, the onion, salt, pepper, allspice, nutmeg, milk and egg yolk. Shape into 8 (2-inch) meatballs.
  • In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add meatballs; cook 4 to 6 minutes, turning occasionally, until browned on all sides. Use slotted spoon to transfer meatballs to plate.
  • Reduce heat to medium; add flour to skillet. Cook and stir 1 minute. Add broth and whipping cream; stir until smooth. Heat to boiling; boil 1 minute. Remove from heat. Insert meatball into each pasta shell; arrange in baking dish. Pour sauce over meatball-stuffed pasta shells.
  • Cover; bake 30 to 35 minutes or until meatballs are thoroughly cooked and no longer pink in center (at least 165°F). Remove from oven; spoon some of the sauce from bottom of baking dish over stuffed shells.
  • Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon butter over medium heat. Add remaining 1/4 cup bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add dill weed. Sprinkle over baked stuffed shells; serve with sour cream and lingonberry preserves on the side.

Nutrition Facts : Calories 1020, Carbohydrate 85 g, Cholesterol 290 mg, Fat 9, Fiber 2 g, Protein 32 g, SaturatedFat 33 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 25 g, TransFat 2 1/2 g

Chloe Simpson
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I'm not sure what I did wrong, but my shells turned out mushy. I think I might have overcooked them.


Md Taijul
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This is a great recipe for a special occasion. It's sure to impress your guests.


Katie Short
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These shells were a little bland. I think I would add more spices to the meatballs next time.


Simon Karanu
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I love the idea of stuffing shells with meatballs. It's a great way to use up leftover meatballs.


Pir Raza Shah
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This recipe was easy to follow and the results were delicious. I will definitely be making this again.


Chinelo Agha
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These shells were a little too rich for my taste. I think I would use a lighter sauce next time.


6.5 Mpg
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I'm not a big fan of meatballs, but I really enjoyed these. They were very flavorful and moist.


Alexa Edmonds
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This is one of my favorite recipes! I love the combination of the meatballs and the shells. The sauce is also delicious.


Victor Sally
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I followed the recipe exactly, and the meatballs turned out a little dry. I think I would add a little more sauce next time.


Romasdaubaris1114
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These Swedish meatball stuffed shells were a hit with my family! The meatballs were juicy and flavorful, and the shells were cooked perfectly. I will definitely be making this recipe again.