Turn the oven on high heat (375°F, 190°C). Put aside a baking dish that has been greased.
The ground beef, breadcrumbs, milk, chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg should all be mixed together in a big basin. Thoroughly mix all of the ingredients.
Make little meatballs out of the mixture, each approximately an inch in diameter. Roughly 30 meatballs should come out of this.
In a large skillet set over medium heat, melt the butter. Toss in the meatballs when the butter has melted and heat until they are browned on both sides. Save the meatballs in a separate bowl after taking them out of the pan.
Put the flour in the same pan and stir-fry it for about a minute. The beef broth, heavy cream, and Worcestershire sauce should be whisked in gradually. The sauce will thicken as you stir it longer.
To make sure the meatballs are cooked through, put them back in the pan and simmer in the sauce for a few more minutes.
Coat the cooked penne pasta well with the meatballs and sauce before adding it to the pan.
Spread the shredded mozzarella cheese equally over the top of the mixture after transferring it to the oiled baking sheet.
To make sure the cheese melts and bubbles, bake the dish in a preheated oven for about 20 minutes.
After taking the dish out of the oven, set it aside to cool. Serve with a sprinkle of freshly cut parsley for garnish.
Indulge in the mouth-watering Swedish Meatball Pasta Bake.
