Imagine the coziness of Swedish meatballs combined with the zest of lemon and the heartiness of a pasta bake. This Light Lemon Swedish Meatball Pasta Bake is perfect for those nights when you want something satisfying yet fresh. Drawing inspiration from traditional Swedish fare and giving it a light twist, this dish is loaded with flavor but not with calories. It’s fantastic for a family dinner or when you need to whip up something special for friends. This recipe is sure to bring everyone to the table with a smile!
This pasta bake pairs wonderfully with a crisp green salad dressed with a light vinaigrette or a side of steamed green beans. For something a bit heartier, consider a side of garlic bread or roasted vegetables. And, of course, a light white wine like a Sauvignon Blanc or a dry Riesling complements the lemony freshness of the bake beautifully.
Ingredients
1 lb ground turkey
1/4 cup breadcrumbs
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
3 cups low-sodium chicken broth
1 lemon, zested and juiced
1 tablespoon Dijon mustard
12 oz whole wheat penne pasta
1/2 cup light sour cream
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Directions
1. Preheat your oven to 375 degrees F.
2. In a bowl, mix together the ground turkey, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Form into small meatballs.
3. In a large oven-safe skillet, heat the olive oil over medium heat. Add the meatballs and brown them on all sides, then remove from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic, sautéing until the onions are translucent.
5. Pour in the chicken broth, lemon zest, lemon juice, and Dijon mustard, bringing the mixture to a simmer.
6. Add the pasta to the skillet, stirring well to combine. Let it cook until the pasta is al dente, about 10-12 minutes.
7. Return the meatballs to the skillet, stirring them into the pasta. Remove the skillet from heat and stir in the sour cream.
8. Sprinkle the top with chopped parsley and grated Parmesan cheese.
9. Bake in the preheated oven for about 20-25 minutes, or until the top is golden and bubbly.