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Swedish Meatball Stuffed Shells (Cooking for 2)

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  • Prep 30 min
  • Total 60 min
  • Servings 2
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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.
By Betty Crocker Kitchens
Updated Oct 29, 2018
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Adding fresh dill to the warm toasted bread crumbs gives the dish an added Scandinavian touch.

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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