1 and 1/4 cups plain panko bread crumbs
4 tablespoons butter
2/3 cup yellow onion, finely chopped
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
3 cloves of garlic, minced
2/3 cup milk
2 eggs
1 pound ground beef (I used 85/15.)
1 pound ground pork
3 tablespoons oil

Ingredients

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2 cups shell pasta

Ingredients for the Sauce:

6 tablespoons butter
1/4 cup plus 3 tablespoons all-purpose flour
4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)
1/2 cup water
1 tablespoon Worcestershire sauce * (See Note below.)
3 tablespoons fresh parsley, finely chopped
1/2 cup heavy cream
1 tablespoon salt * (See Note below.)
1/2 teaspoon black pepper
*Note: My husband likes this recipe as is. However, I prefer less salt and Worcestershire flavor and would reduce these amounts in half. Therefore I recommend that you start with less salt and Worcestershire, taste the sauce, and add more to your liking if needed.
Directions for the Meatballs:
Preheat the oven to 375 degrees F. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps.)
Place the meatballs into the baking dish, nestling them into the pasta.
In a large skillet on medium heat, melt the butter.
Add the flour, stirring constantly, for about 2 minutes.
Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.
Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
Carefully pour the sauce over the meatballs and pasta.
Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.