Swedish Meatball Noodle Bake is a warm, satisfying casserole that combines tender meatballs, a creamy savory sauce, and perfectly cooked egg noodles. It’s comforting without being heavy and makes an excellent family dinner any time of year.
If you prefer to adjust ingredients—omit or substitute what you don’t like—the recipe still works well. The rich flavor comes from well-seasoned meatballs, a smooth sour cream–based gravy, and a golden Parmesan topping. Fresh parsley adds a bright finish, but it’s optional. Below you’ll find everything needed to prepare this easy, cozy bake.
Kitchen Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Large skillet
- Baking dish (9×13 inches)
- Whisk
- Wooden spoon or spatula
- Cutting board
- Knife
- Pot
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- Salt and pepper to taste
For the Noodle Bake:
- 8 ounces egg noodles
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
-
Prepare the meatballs:
- In a large bowl, combine ground beef, breadcrumbs, milk, finely chopped onion, beaten egg, nutmeg, allspice, salt, and pepper. Mix gently until just combined—overmixing makes meatballs dense.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat the vegetable oil in a large skillet over medium heat. Brown the meatballs on all sides and cook until done, about 8–10 minutes. Remove and set aside.
-
Make the sauce:
- Using the same skillet, melt the butter over medium heat. Stir in the flour and whisk for 1–2 minutes to form a roux, cooking until it smells nutty but not browned.
- Slowly whisk in the beef broth until the sauce is smooth and begins to thicken.
- Remove from heat briefly, then stir in the sour cream until fully incorporated. Season with salt and pepper and return to low heat to warm through, keeping the sauce smooth.
-
Cook the noodles:
- Boil the egg noodles according to package directions until al dente. Drain well.
-
Assemble the bake:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked noodles, meatballs, and sauce. Toss gently so everything is evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the grated Parmesan evenly over the top.
-
Bake:
- Bake for 20–25 minutes, until the cheese is melted and the casserole is bubbling at the edges. If you prefer a browner top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.
-
Serve:
- Garnish with chopped fresh parsley if desired and serve hot. This casserole pairs well with a simple green salad or steamed vegetables.
This Swedish Meatball Noodle Bake is straightforward to prepare, great for leftovers, and easy to customize. Swap ground beef for a mix of beef and pork, use Greek yogurt in place of some sour cream for a tangier sauce, or add mushrooms or peas for extra vegetables. The result is a comforting, flavorful dish that’s sure to please.
Swedish Meatball Noodle Bake
A comforting casserole of tender meatballs, creamy gravy, and egg noodles—simple to prepare and perfect for family meals.
IngredientsEquipmentMethod
Ingredients
- For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion finely chopped
- 1 egg lightly beaten
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- For the Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- Salt and pepper to taste
- For the Noodle Bake:
- 8 ounces egg noodles
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional, for garnish
Equipment
-
Large mixing bowl
-
Medium mixing bowl
-
Large skillet
-
Baking dish (9×13 inches)
-
Whisk
-
Wooden spoon or spatula
-
Cutting board
-
Knife
-
Pot
Method
-
Prepare the Meatballs:
-
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, beaten egg, ground nutmeg, ground allspice, salt, and pepper. Mix until well combined.
-
Shape the mixture into small meatballs, about 1 inch in diameter.
-
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
-
Prepare the Sauce:
-
In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously to form a roux, cooking for about 1-2 minutes.
-
Gradually add the beef broth while whisking continuously until the sauce is smooth and thickened.
-
Stir in the sour cream and season with salt and pepper to taste. Let the sauce simmer for a few minutes until it’s well combined and smooth.
-
Cook the Noodles: