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Swedish Meatball Stuffed Shells (Cooking for 2)

swedish meatball stuffed shells (cooking for 2) Entree
Swedish Meatball Stuffed Shells (Cooking for 2)
  • Prep 30 min
  • Total 60 min
  • Servings 2

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. MORE+ LESS-

Updated October 29, 2018
Gold Medal Flour
Make with
Gold Medal Flour

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

Steps

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  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Expert Tips

  • Lingonberry preserves are a sweet-tart condiment often used in both savory and sweet Scandinavian dishes. It can be found in the jelly-jam section of the grocery store. Cranberry sauce can be substituted for the lingonberry preserves, if desired.
  • Adding fresh dill to the warm toasted bread crumbs gives the dish an added Scandinavian touch.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
1020
Calories from Fat
550
% Daily Value
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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