Welcome to your new favorite weeknight dinner. This Swedish Meatball Noodle Bake is the ultimate comfort food, combining savory, perfectly seasoned meatballs and tender egg noodles, all enveloped in a rich, creamy gravy. It’s a hearty, satisfying casserole that brings the classic flavors of Swedish meatballs into a simple, bake-and-serve format. Forget complicated steps; this recipe is designed for enthusiastic home cooks who want maximum flavor with minimal fuss. If you’re looking for a dish that will have the whole family asking for seconds, you’ve found it.
Why This Swedish Meatball Noodle Bake is a Must-Try
This isn’t just another casserole; it’s a game-changer for your dinner rotation. Here’s why you’ll fall in love with this recipe.
- Incredibly Flavorful: We skip the canned soup and create a velvety, from-scratch cream sauce with rich beef broth, sour cream, and a touch of classic spices. It’s what makes this dish truly stand out.
- Hearty and Satisfying: Packed with protein-rich meatballs and comforting carbs from the egg noodles, this bake is a complete meal that satisfies even the biggest appetites.
- Easy to Assemble: With clear, simple steps, this casserole comes together quickly, making it perfect for a busy weeknight yet impressive enough for a Sunday dinner.
- Perfect for Meal Prep: This recipe is ideal for making ahead. You can assemble it in the morning or even the day before, and just pop it in the oven when you’re ready. See our tips below for storing and freezing!
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature rich flavor. Here’s what you’ll need to gather.
For the Meatballs:
- 1 lb ground beef (80/20 recommended)
- 1/2 cup Panko breadcrumbs
- 1/4 cup milk
- 1 small onion, finely minced
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil
For the Sauce and Casserole:
- 12 oz wide egg noodles
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups beef broth, warmed
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1 cup shredded mozzarella or Gruyere cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make The Best Swedish Meatball Noodle Bake (Step-by-Step)
Follow these simple steps to create a perfectly creamy and savory Swedish Meatball Noodle Bake. We’ve broken it down to ensure you get it right every single time.
Step 1: Cook the Noodles
Start by bringing a large pot of salted water to a boil. Cook the egg noodles according to the package directions until they are al dente. You want them to have a slight bite, as they will continue to cook in the oven. Once done, drain the noodles and set them aside.
Step 2: Form and Brown the Meatballs
While the water is heating up, prepare the meatballs. In a large bowl, combine the ground beef, Panko breadcrumbs, milk, minced onion, beaten egg, salt, pepper, allspice, and nutmeg. Mix gently with your hands until just combined—be careful not to overwork the meat. Form the mixture into 1-inch meatballs. For an even easier approach, you can also adapt this easy meatball recipe. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs on all sides. They don’t need to be cooked through at this point. Once browned, remove them from the skillet and set aside.
Step 3: Create the Creamy Sauce
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about one minute until it forms a smooth paste (a roux). Slowly pour in the warm beef broth, whisking constantly to prevent lumps. Let the sauce simmer and thicken for about 3-5 minutes. Remove the skillet from the heat and whisk in the sour cream, Worcestershire sauce, and Dijon mustard until smooth. Season with salt and pepper to taste.
Step 4: Assemble and Bake the Casserole
Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked egg noodles, the creamy sauce, and the browned meatballs. Gently stir everything together until the noodles and meatballs are fully coated. Pour the mixture into a 9×13 inch baking dish. Sprinkle the shredded cheese evenly over the top. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Let it rest for 5-10 minutes before garnishing with fresh parsley and serving.
Tips for the Perfect Bake
A few expert tips can take your casserole from great to absolutely unforgettable. For a similar comforting dish, you might also love this Swedish meatball casserole.
- Don’t Overmix the Meatballs: For tender, juicy meatballs, mix the ingredients until just combined. Overworking the meat can make them tough.
- Use Warm Broth: Adding warm beef broth to your roux helps create a smoother, lump-free sauce.
- Temper the Sour Cream: To prevent the sour cream from curdling, you can mix a small amount of the hot sauce into the sour cream first before adding it all back into the skillet.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the best gooey results, buy a block and shred it yourself.
Storing, Reheating, and Freezing Instructions
This Swedish Meatball Noodle Bake is just as delicious the next day. Here’s how to store and enjoy it later.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: You can reheat individual portions in the microwave. For larger amounts, place the casserole in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
- Freezing: To freeze, allow the casserole to cool completely. Cover the baking dish tightly with plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before baking as instructed.
Frequently Asked Questions
Absolutely. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if it’s going into the oven straight from the fridge.
Yes, you can use pre-cooked frozen meatballs to save time. Simply thaw them first and add them directly to the sauce to heat through before combining with the noodles and baking.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the casserole for up to 3 months for a quick and easy future meal.
Wide egg noodles are the traditional choice and work perfectly in this recipe. Their texture holds up well in the creamy sauce and bake. However, you could also use other sturdy pasta shapes like penne or rotini.
This casserole is a hearty meal on its own, but it pairs wonderfully with a simple green salad, steamed green beans, or a side of lingonberry jam for a traditional Swedish touch.
The Ultimate Comfort Food Awaits
This Swedish Meatball Noodle Bake recipe is more than just a meal; it’s a warm, comforting hug in a dish. It’s perfect for gathering the family around the table and creating delicious memories. We know you’ll love making it as much as you’ll love eating it. If you tried this recipe, let us know what you think in the comments below and don’t forget to share your creations on Pinterest!
Swedish Meatball Noodle Bake Recipe
Swedish Meatball Noodle Bake: The Ultimate Comfort Casserole
Ingredients
Equipment
Method
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- In a large bowl, combine ground beef, Panko, milk, minced onion, egg, salt, pepper, allspice, and nutmeg. Mix gently and form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove from skillet and set aside.
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for one minute to form a roux.
- Slowly pour in the warm beef broth, whisking constantly until the sauce thickens, about 3-5 minutes.
- Remove from heat and whisk in the sour cream, Worcestershire sauce, and Dijon mustard until smooth. Season with salt and pepper.
- Preheat oven to 375°F (190°C). In a large bowl, combine the cooked noodles, sauce, and meatballs. Stir gently to coat.
- Pour the mixture into a 9x13 inch baking dish and top with shredded cheese.
- Bake for 25-30 minutes, or until bubbly and golden. Let rest for 5-10 minutes, garnish with parsley, and serve.
Notes
Tip 2: Use freshly shredded cheese for the best melting results.
Tip 3: Using warm beef broth helps create a lump-free cream sauce.
