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A close-up serving of creamy Swedish Meatball Noodle Bake on a plate, showing the rich sauce and a meatball.

Swedish Meatball Noodle Bake: The Ultimate Comfort Casserole

This Swedish Meatball Noodle Bake is the ultimate comfort food, combining savory meatballs and tender egg noodles in a rich, from-scratch creamy gravy. A perfect, hearty casserole for any weeknight dinner that the whole family will love.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American, Swedish
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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)

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Large Pot

Method
 

  1. Cook the egg noodles according to package directions until al dente. Drain and set aside.
  2. 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.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove from skillet and set aside.
  4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for one minute to form a roux.
  5. Slowly pour in the warm beef broth, whisking constantly until the sauce thickens, about 3-5 minutes.
  6. Remove from heat and whisk in the sour cream, Worcestershire sauce, and Dijon mustard until smooth. Season with salt and pepper.
  7. Preheat oven to 375°F (190°C). In a large bowl, combine the cooked noodles, sauce, and meatballs. Stir gently to coat.
  8. Pour the mixture into a 9x13 inch baking dish and top with shredded cheese.
  9. Bake for 25-30 minutes, or until bubbly and golden. Let rest for 5-10 minutes, garnish with parsley, and serve.

Notes

Tip 1: For tender meatballs, avoid overmixing the meat mixture.
Tip 2: Use freshly shredded cheese for the best melting results.
Tip 3: Using warm beef broth helps create a lump-free cream sauce.