Swedish Meatball Pasta Bake

1. Prepare the Meatballs:

In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the milk.
Add the ground beef, ground pork, Parmesan cheese, onion, garlic, oregano, nutmeg, salt, and pepper. Mix with your hands just until combined; avoid overmixing.
Shape the mixture into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides, about 5-7 minutes. They do not need to be cooked through at this stage. Set aside.

2. Cook the Pasta & Preheat Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.

3. Assemble the Bake:

In the prepared baking dish, combine the drained pasta and marinara sauce, tossing to coat evenly.
Nestle the browned meatballs into the pasta in a single layer.
Sprinkle the shredded mozzarella cheese evenly over the top.

4. Bake and Serve:

Bake, uncovered, for 20-25 minutes, or until the cheese is melted and bubbly, and the meatballs are cooked through.
Let it rest for 5 minutes before serving. Garnish with fresh parsley.

Soak the Breadcrumbs: Soaking the breadcrumbs in milk (a panade) is the secret to incredibly tender and juicy meatballs.
Meatball Shortcut: To save time, you can use 1.5 lbs of high-quality frozen Swedish meatballs, thawed. Skip the meatball-making steps and proceed with browning them.
Sauce Swap: For a more traditional Swedish flavor, replace the marinara sauce with 2 cups of a creamy gravy made from beef broth, cream, and a dash of soy sauce.
Make Ahead: Assemble the entire casserole without baking, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking straight from the fridge.