Swedish Meatball Noodle Bake – A Cozy Twist on a Classic Favorite!
Think Swedish meatballs, creamy gravy, and buttery noodles all baked into one bubbling, golden casserole. This Swedish Meatball Noodle Bake is the perfect weeknight dinner—warm, hearty, and totally family-approved. It’s like a hug in a dish, loaded with savory flavor and topped with melty cheese.
Ingredients
For the Meatballs:
1 lb ground beef
½ lb ground pork (or use all beef)
1 small onion, finely grated
1 egg
½ cup breadcrumbs
¼ tsp allspice
¼ tsp nutmeg
1 tsp salt
½ tsp black pepper
For the Sauce and Bake:
12 oz egg noodles
2 tbsp butter
2 tbsp flour
2 cups beef broth
1 cup heavy cream or sour cream
1 tsp Worcestershire sauce
1½ cups shredded mozzarella or Swiss cheese
Chopped parsley (for garnish)
Instructions
- Cook the Noodles
Boil egg noodles according to package directions. Drain and set aside. - Make the Meatballs
Preheat oven to 400°F. Mix all meatball ingredients in a bowl until well combined. Roll into small balls and place on a lined baking sheet. Bake for 18–20 minutes until browned and cooked through. - Prepare the Gravy
In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add beef broth, whisking constantly until smooth. Stir in cream and Worcestershire sauce. Simmer until thickened, about 3–4 minutes. Season with salt and pepper. - Assemble the Bake
In a large mixing bowl, combine noodles, meatballs, and the creamy gravy. Stir to coat evenly. Transfer to a greased 9×13 baking dish. - Top with Cheese
Sprinkle shredded cheese evenly over the top. - Bake
Bake at 375°F for 15–20 minutes or until cheese is melted and bubbly. Garnish with chopped parsley.
Serving Suggestions
Serve with steamed green beans, garlic bread, or a crisp side salad.
Nutrition Estimate (per serving)
| Calories | 480 |
| Protein | 27g |
| Carbs | 35g |
| Fat | 25g |
| Sodium | 620mg |
FAQs
Q: Can I use frozen meatballs?
Yes! Use about 25–30 small frozen meatballs. Bake or heat them first before mixing with the sauce.
Q: Can this be made ahead?
Absolutely. Prepare the casserole up to a day in advance, cover, refrigerate, and bake when ready.
Q: Can I freeze it?
Yes—freeze before baking for up to 2 months. Thaw overnight and bake until hot and bubbly.
