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Swedish Meatball Stuffed Shells (Cooking for 2)

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By Betty Crocker Kitchens
Updated Oct 29, 2018
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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.

Swedish Meatball Stuffed Shells (Cooking for 2)

  • Prep Time 30 min
  • Total 60 min
  • Servings 2
  • Ingredients 17
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    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

1020 Calories
61g Total Fat
32g Protein
85g Total Carbohydrate
25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
1020
Calories from Fat
550
Total Fat
61g
94%
Saturated Fat
33g
167%
Trans Fat
2 1/2g
Cholesterol
290mg
97%
Sodium
1010mg
42%
Potassium
410mg
12%
Total Carbohydrate
85g
28%
Dietary Fiber
2g
9%
Sugars
25g
Protein
32g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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