Swedish Meatballs & Pasta Casserole

• 16 ounces fusilli or 16 ounces spaghetti
• 1 lb ground beef
• 1 small onion, minced
• 1 large egg
• 1/2 cup dried breadcrumbs
• 1/2 teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 3 tablespoons olive oil
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons dry mustard
• 2 (14 1/2 ounce) cans beef broth
• 2 cups milk
• 1/4 cup grated parmesan cheese or 1/4 cup romano cheese
• cheese
• 1 tablespoon chopped parsley

1. Cook fusilli as label directs; drain.
2. Meanwhile, in a large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt, and pepper. Shape meat mixture into 1 inch meatballs.
3. 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. 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. 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.

fusilli, ground beef, onion, egg, breadcrumbs, ground sage, salt, fresh coarse ground black pepper, olive oil, flour, mustard, beef broth, milk, parmesan cheese, cheese, parsley

Taken from www.food.com/recipe/swedish-meatballs-pasta-casserole-324661 (may not work)