Swedish Meatball Noodle Bake
When the days get shorter and the evenings chillier, there’s nothing quite like a hearty, comforting meal to bring everyone to the table. Enter the Swedish Meatball Noodle Bake, a dish that combines the creamy, savory goodness of Swedish meatballs with the satisfying bite of perfectly baked egg noodles. This casserole-style dinner is the ultimate solution for busy weeknights or family gatherings, offering both nostalgia and innovation in every bite.
This recipe takes the traditional flavors of Swedish meatballs, known for their rich gravy and delicate seasoning, and transforms them into an easy-to-make baked casserole. The tender meatballs, creamy sauce, and cheesy noodle base create a meal that’s not only delicious but also ideal for meal prep or leftovers.
If you’ve been searching for an easy Swedish meatball bake recipe or the perfect comfort food casserole, this is it. Plus, it’s a great way to use pantry staples like egg noodles and canned cream of mushroom soup, making it both budget-friendly and incredibly satisfying.
There’s something truly magical about a dish that combines the charm of a classic recipe with the ease of modern cooking. That’s exactly what you’ll find in this Swedish Meatball Noodle Bake—a warm, hearty casserole that feels like a hug in every bite. Imagine tender, juicy Swedish meatballs nestled in creamy, savory sauce, layered with soft egg noodles, and topped with a golden, bubbly layer of cheese. It’s the kind of dish that takes you back to cozy family dinners around the table, where the aroma of something delicious baking in the oven filled the house.
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg beaten
- 1/2 onion grated
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- For the Casserole:
- 1 cup beef broth
- 1 pint heavy cream
- 1 tablespoon Worcestershire sauce
- 2 1/2 cups egg noodles
- 1 1/2 cups Swiss cheese grated
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat and Prep:
- Preheat your oven to 375°F.
- Lightly grease a 9×13-inch baking dish with nonstick spray and set it aside.
- Prepare the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, beaten egg, grated onion, nutmeg, garlic powder, salt, and pepper. Mix until well combined.
- Scoop about 1 1/2 tablespoons of the mixture and roll into meatballs.
- Cook the Meatballs:
- Heat olive oil in a large skillet over medium-high heat.
- Add the meatballs and brown on all sides. (They will finish cooking in the oven.)
- Remove the meatballs from the skillet and set them aside on a plate.
- Cook the Noodles:
- Meanwhile, boil a large pot of salted water and cook the egg noodles 2 minutes less than the package instructions. Drain and set aside.
- Prepare the Sauce:
- Using the same skillet you browned the meatballs in, pour in the beef broth, heavy cream, and Worcestershire sauce.
- Scrape up any browned bits from the bottom of the skillet.
- Let the sauce simmer until slightly thickened, about 10 minutes.
- Season to taste with salt and pepper.
- Assemble the Casserole:
- Spread the cooked noodles evenly in the prepared baking dish.
- Nestle the meatballs among the noodles.
- Pour the sauce evenly over the dish.
- Sprinkle grated Swiss cheese over the top.
- Bake:
- Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes.
- Let the casserole rest for 5 minutes before serving.
- Serve:
- Garnish with chopped fresh parsley and enjoy!
VARIATIONS AND SUBSTITUTIONS
- Meatball Options: Swap beef meatballs for turkey, chicken, or plant-based options for a lighter twist.
- Noodles: Use egg noodles, but pasta shapes like penne or rotini work just as well.
- Cheese: Cheddar is classic, but try mozzarella, Gruyère, or a sprinkle of Parmesan for added depth.
- Sauce Twist: For a creamier bake, mix in a splash of heavy cream or sour cream to the sauce.
- Veggie Boost: Add sautéed mushrooms, spinach, or peas to sneak in some veggies.
