Ingredients
-
16
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
3
-
1/4
-
1 1/2
-
2
-
2
-
1/4
-
Directions
Swedish Meatballs & Pasta Casserole, From an old Good Housekeeping magazine I am a recipe pack rat because I made this recipe probably in 1992 and then packed it away and lost it! From what I remember, it was pretty good In fact, one of my friends who was trying to be a vegetarian ate it and liked it!, From an old Good Housekeeping magazine I am a recipe pack rat because I made this recipe probably in 1992 and then packed it away and lost it! From what I remember, it was pretty good In fact, one of my friends who was trying to be a vegetarian ate it and liked it!
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Steps
|
1
Done
|
Cook Fusilli as Label Directs; Drain. |
|
2
Done
|
Meanwhile, in a Large Bowl, Mix Ground Beef, Onion, Egg, Bread Crumbs, Sage, Salt, and Pepper. Shape Meat Mixture Into 1 Inch Meatballs. |
|
3
Done
|
in a 12 Inch Skillet Over Medium High Heat, in Hot Oil, Cook Meatballs Until Browned on All Sides, Removing Meatballs to a Shallow 3 Quart Casserole as They Brown. When All Meatballs Are Browned, Add Fusilli; Toss to Mix Well. Set Aside. |
|
4
Done
|
Into Drippings in Skillet Over Medium Heat, Stir Flour and Mustard; Cook 1 Minute. Gradually Stir in Beef Broth and Milk; Cook Until Sauce Boils and Thickens, Stirring Constantly. Stir in Grated Parmesan Cheese. |
|
5
Done
|
Pour Sauce Evenly Over Meatball Mixture; Cover and Bake 20 Minutes or Until Sauce Is Hot and Bubbly and the Meatballs Are Cooked Through. Garnish With Parsley. |
