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A close-up shot of the Swedish meatball noodle bake, showing the texture of the creamy sauce and tender meatballs.

Swedish Meatball Casserole: The Ultimate Comfort Food Bake

This Swedish Meatball Casserole combines tender, spiced meatballs and soft egg noodles in a rich, creamy gravy. It's the perfect one-pan comfort food meal for a busy weeknight, delivering classic flavors the whole family will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Swedish
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 recommended
  • 1 lb ground pork
  • 1 cup Panko breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 cup onion finely minced
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for browning
  • 12 oz egg noodles
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1 cup sour cream at room temperature
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Large Pot For cooking noodles

Method
 

  1. Preheat your oven to 375°F (190°C). Cook the egg noodles according to package directions until al dente. Drain and set aside.
  2. In a large bowl, gently combine the ground beef, ground pork, Panko breadcrumbs, egg, minced onion, allspice, nutmeg, salt, and pepper. Roll into 1-inch meatballs. In a large skillet, heat olive oil over medium-high heat and brown the meatballs on all sides. Remove from skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in the beef broth, whisking continuously until smooth. Bring to a simmer and cook for 3-5 minutes, until thickened. Remove from heat and stir in the sour cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
  4. In a large bowl, combine the cooked noodles, browned meatballs, and the creamy sauce. Gently toss to coat everything evenly.
  5. Pour the mixture into a 9x13 inch baking dish. Bake, uncovered, for 25-30 minutes, or until hot and bubbly. Let it rest for 5-10 minutes before serving.

Notes

For a cheesier version, top the casserole with 1 cup of shredded mozzarella or provolone cheese before baking.
Ensure your sour cream is at room temperature to prevent the sauce from curdling.
This casserole can be assembled up to 24 hours in advance and stored in the refrigerator before baking.