Cozy nights in call for a hearty, soul-warming dish like Swedish Meatball Noodle Bake. Imagine savory homemade meatballs, tender egg noodles, and a creamy, luxurious sauce topped with melted cheese, all bubbling together in one irresistible casserole. This is the kind of feel-good meal that wraps the whole family in comfort with every bite. Whether you’re looking for a crowd-pleasing weeknight dinner or a new spin on classic favorites, this Swedish Meatball Noodle Bake always delivers nostalgia and pure deliciousness.
Ingredients You’ll Need
The beauty of Swedish Meatball Noodle Bake is in the simple, familiar ingredients that pack incredible flavor and texture. Each element serves a special purpose—juicy meatballs for substance, creamy sauce for richness, and tender noodles to capture every drop. Here’s what you’ll need (and why you need it!):
- Ground Beef (1 lb): Brings hearty flavor and a meaty texture to the meatballs.
- Ground Pork (1/2 lb): Adds juiciness and a subtle sweetness, keeping the meatballs wonderfully tender.
- Breadcrumbs (1/2 cup): Help bind the meatballs together and soak up savory juices.
- Milk (1/4 cup): Softens the breadcrumbs, ensuring super moist meatballs.
- Egg (1): Acts as a binder so everything holds together perfectly.
- Grated Onion (1/4 cup): Lends a gentle sweetness and savory depth to the meatballs.
- Allspice (1/2 teaspoon): Provides that signature Swedish flavor—warm, sweet, and a bit peppery.
- Nutmeg (1/2 teaspoon): Adds subtle aromatic warmth that pairs perfectly with the creamy sauce.
- Salt (1 teaspoon): Essential for seasoning both the meatballs and the sauce.
- Black Pepper (1/2 teaspoon): Offers a little kick and balances the richness.
- Egg Noodles (12 oz): These wide, chewy noodles are classic and really hold up in the bake.
- Butter (2 tablespoons): Starts the roux for a velvety, flavorful sauce.
- All-Purpose Flour (2 tablespoons): Thickens the sauce so it coats the noodles and meatballs beautifully.
- Beef Broth (2 cups): Creates richness and deepens the overall flavor of the sauce.
- Sour Cream (1/2 cup): Gives the sauce its signature Swedish creaminess and a gentle tang.
- Worcestershire Sauce (1 tablespoon): Adds a savory, slightly sweet kick for extra dimension.
- Heavy Cream (1/4 cup): Luxuriates the sauce, making every bite silky smooth.
- Shredded Swiss or Mozzarella Cheese (1/2 cup): Melts into a golden, bubbly topping you’ll adore.
- Chopped Parsley: A pop of fresh color and brightness to finish the dish.
How to Make Swedish Meatball Noodle Bake
Step 1: Mix and Shape the Meatballs
Start by combining the ground beef, ground pork, breadcrumbs, milk, egg, grated onion, allspice, nutmeg, salt, and pepper in a large bowl. Get right in there—use your hands for the best mix! Shape the mixture into small, bite-sized meatballs, about 1 inch each. Taking this moment to hand-roll the meatballs is oddly satisfying and ensures they stay juicy and tender when baked.
Step 2: Brown the Meatballs
Set a large skillet over medium heat and cook the meatballs in batches until they’re browned on all sides and cooked through, about 6-8 minutes per batch. Don’t rush here! Browning creates a golden crust, locking in flavor and making every bite delicious. Once finished, set the meatballs aside, but keep those tasty skillet drippings—your sauce is about to get even more flavorful.
Step 3: Cook the Noodles
While you work on the meatballs, cook the egg noodles according to the package instructions until al dente. Drain well and give them a gentle shake to remove excess water. Egg noodles are sturdy and perfect for absorbing the creamy sauce, so don’t skip this step!
Step 4: Make the Creamy Swedish Sauce
In that same skillet (no need to wash it!), melt your butter over medium heat. Whisk in the flour and cook for 1-2 minutes, making a light roux. Slowly whisk in the beef broth, scraping up every last bit of browned flavor. Let it simmer until thickened, then stir in the sour cream, Worcestershire sauce, and heavy cream. Taste and season with salt and pepper—the sauce should be rich and velvety, just begging for noodles and meatballs.
Step 5: Assemble and Bake
In a big mixing bowl, gently toss together the cooked noodles, browned meatballs, and your creamy sauce until evenly coated. Pour everything into a greased 9×13-inch baking dish, making sure to spread it evenly. Sprinkle the shredded cheese over the top—this is where the magic happens as it bakes. Pop the dish in a preheated 375°F oven and bake uncovered for 20-25 minutes, until the top is bubbly and golden. The irresistible aroma will make everyone eager to gather at the table.
Step 6: Garnish and Serve
Once out of the oven, scatter chopped fresh parsley over the top for that burst of color and hint of freshness. Serve warm, and get ready for empty plates and rave reviews!
How to Serve Swedish Meatball Noodle Bake
Garnishes
A sprinkle of fresh chopped parsley brightens the whole dish and adds a pop of color against the creamy, cheesy top. If you want a little zing, try a squeeze of fresh lemon juice or a light dusting of extra nutmeg before serving. Little finishing touches like these truly elevate Swedish Meatball Noodle Bake and make it restaurant-worthy right at home.
Side Dishes
This bake shines alongside simple vegetable sides or crisp salads. Roasted green beans or steamed peas are a classic, or pair it with a tangy cucumber salad to balance the richness. For something hearty, a slice of crusty bread is perfect for mopping up any extra sauce—no drop goes to waste!
Creative Ways to Present
For a dinner party twist, bake individual portions in ramekins for a personalized touch. If you’re feeding a crowd, let everyone add their favorite toppers—crispy onions or sliced pickles offer great crunch and contrast. However you serve it, Swedish Meatball Noodle Bake always brings comfort and style to your table.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover casserole in an airtight container in the refrigerator for up to three days. The flavors just keep getting deeper, making next-day lunches a real treat. Just be sure to cover the dish well to keep the noodles deliciously creamy.
Freezing
Swedish Meatball Noodle Bake freezes beautifully! To freeze, portion into airtight containers or wrap the cooled casserole tightly in foil and plastic wrap. Store in the freezer for up to two months. When you’re ready for a comfort food fix, simply thaw in the fridge overnight before reheating.
Reheating
Reheat individual servings in the microwave until warmed through, or cover the whole casserole with foil and warm in a 350°F oven for about 20 minutes. Add a splash of cream or milk before reheating to ensure the sauce stays velvety and luscious.
FAQs
Can I use frozen meatballs instead of homemade?
Absolutely! If you’re in a hurry, grab your favorite frozen meatballs, cook or thaw them according to the package, and proceed with the recipe. While homemade meatballs bring extra flavor, this shortcut can be a real lifesaver on busy nights.
What can I use instead of egg noodles?
If you don’t have egg noodles on hand, try rotini, wide fettuccine, or even penne. The key is to choose a sturdy pasta that can hold up to the creamy sauce and doesn’t get mushy while baking.
How can I add more veggies to this dish?
Sneak in a handful of peas, sautéed mushrooms, or even chopped spinach with the noodles for extra color and nutrition. The mild flavor of Swedish Meatball Noodle Bake is really versatile, so it embraces added vegetables without overpowering the classic taste.
Can I make Swedish Meatball Noodle Bake ahead of time?
Yes! You can assemble the entire casserole a day in advance, cover tightly with foil, and refrigerate it. When you’re ready, simply bake as directed, adding an extra 5-10 minutes to the cooking time to ensure it’s heated through.
Is there a lighter version of this recipe?
To lighten things up, use lean ground turkey or chicken for the meatballs, swap in reduced-fat sour cream, and use part-skim cheese. You’ll still get that signature creamy comfort, but with fewer calories and less fat—perfect for a cozy weeknight dinner.
Final Thoughts
If you’re craving comfort food with a Swedish twist, let this Swedish Meatball Noodle Bake win you over. Every forkful hits all the right notes: creamy, savory, cheesy, and oh-so-cozy. Gather your family, dig in, and discover why this bake will quickly become a dish you return to whenever only the most comforting meal will do!
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Swedish Meatball Noodle Bake Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Swedish Meatball Noodle Bake is a comforting and flavorful dish that combines juicy homemade meatballs, creamy sauce, and tender egg noodles, all baked to perfection with a cheesy topping.
Ingredients
Meatballs:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup grated onion
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/4 cup heavy cream
Additional:
- 12 oz egg noodles
- 1/2 cup shredded Swiss or mozzarella cheese
- Chopped parsley for garnish
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, grated onion, allspice, nutmeg, salt, and pepper. Form into small meatballs.
- Cook Meatballs: Brown meatballs in a skillet over medium heat, then set aside.
- Make Sauce: In the same skillet, make a roux with butter and flour. Gradually whisk in beef broth, then add sour cream, Worcestershire sauce, and heavy cream.
- Assemble and Bake: Combine cooked noodles, meatballs, and sauce in a bowl. Transfer to a baking dish, top with cheese, and bake until golden.
Notes
- You can use frozen meatballs for convenience, just adjust cooking time accordingly.
- Feel free to add peas or mushrooms for extra vegetables.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Swedish-American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 125mg
