Swedish Meatball Noodle Bake

Swedish Meatball Noodle Bake is the ultimate comfort food recipe that combines juicy homemade meatballs with creamy noodles and melted cheese in one hearty casserole. This dish is perfect for family dinners, potlucks, or a cozy weekend meal. With a rich, savory sauce and tender egg noodles, every bite is deeply satisfying. Not only does this meal come together with pantry staples, but it’s also a crowd-pleaser that’s easy to make and even easier to love. Whether you’re feeding a hungry household or prepping for the week, this recipe is sure to become a new favorite.

Why You’ll Love This Swedish Meatball Noodle Bake

This dish takes everything you love about classic Swedish meatballs and elevates it with the addition of cheesy, creamy egg noodles baked to perfection. It offers a well-balanced combination of flavors: the nutmeg-spiced meatballs, the umami-rich sauce, and the gooey melted Swiss cheese. The best part? It can be made ahead and reheated, making your dinner routine much simpler. If you’re craving comfort food with a twist, this bake hits all the right notes.

Ingredients

For the Meatballs:

• 1 lb ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1/2 onion, finely grated
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

For the Casserole:

• 1 cup beef broth
• 1 pint heavy cream
• 1 tablespoon Worcestershire sauce
• 2 1/2 cups egg noodles
• 1 1/2 cups grated Swiss cheese
• Kosher salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Step-by-Step: How to Make Swedish Meatball Noodle Bake

1. Preheat Oven: Set your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Prepare the Meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, egg, grated onion, nutmeg, garlic powder, salt, and pepper. Mix just until incorporated. Avoid overmixing to keep the meatballs light and tender.
3. Sear the Meatballs: In a large skillet, heat olive oil over medium-high heat. Brown the meatballs on all sides; they don’t need to be fully cooked as they’ll finish baking in the oven. Remove and set aside.
4. Cook the Noodles: Boil salted water in a large pot and cook the egg noodles slightly under the recommended time, as they will continue to cook while baking.
5. Make the Sauce: In the same skillet used for the meatballs, pour in the beef broth, heavy cream, and Worcestershire sauce. Stir, scraping up any browned bits. Allow the sauce to simmer for roughly 10 minutes until it thickens slightly.
6. Assemble the Bake: Spread the cooked noodles in the prepared baking dish. Nestle the meatballs throughout the noodles. Evenly pour the creamy sauce over the top and sprinkle with grated Swiss cheese.
7. Bake: Place in the oven and bake uncovered for 20 minutes, or until the cheese is bubbly and golden.
8. Serve: Let the bake rest for about 5 minutes before serving to help the sauce set and make portions easier to serve.

Helpful Tips

• Mix the meatball ingredients gently to prevent them from becoming too compact.
• Slightly undercook the noodles to prevent them from becoming mushy after baking.
• Freshly grated cheese melts better and enhances flavor.
• Resting the casserole before serving allows the sauce to thicken and improves serving.

Substitutions And Variations

• Meat: You can easily use ground turkey or pork in place of the ground beef.
• Cheese: Try mozzarella or Gruyère as flavorful alternatives to Swiss cheese.
• Cream: Swap in half-and-half instead of heavy cream for a lighter version.
• Gluten-Free: Opt for gluten-free pasta and breadcrumbs if needed.
• Vegetarian: Use plant-based meatballs and switch to vegetable broth.

Storage Instructions

• Refrigerator: Keep leftovers in an airtight container and refrigerate for up to four days.
• Freezer: Store baked or unbaked portions (without garnishes) in the freezer for up to two months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a 350°F oven for about 20 minutes or until thoroughly heated.

Nutritional Information

Estimated per serving (1 of 6 servings):

• Calories: 580
• Protein: 27g
• Fat: 38g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 3g
• Sodium: 720mg

Serving Suggestions

• Pair with a fresh green salad and vinaigrette to balance the richness.
• Serve alongside roasted broccoli or steamed green beans.
• For a traditional Swedish flair, add a spoonful of lingonberry jam on the side.

Frequently Asked Questions About Swedish Meatball Noodle Bake

Can I make this ahead of time? Absolutely! You can prepare the casserole in advance and store it in the refrigerator. If you’re baking it straight from the fridge, just increase the baking time by 5-10 minutes.

Can I freeze Swedish Meatball Noodle Bake? Yes, this dish freezes well. Wrap it tightly with foil and freeze either before or after baking. When ready to use, thaw overnight in the fridge.

Is there a lighter version of this recipe? Certainly! Substitute the heavy cream with half-and-half or milk, and consider using lean ground turkey instead of beef.

What can I use instead of Swiss cheese? Mozzarella, Gruyère, or even a sharp white cheddar can be used as great substitutes.

Conclusion

Thank you for stopping by to explore this cozy and satisfying Swedish Meatball Noodle Bake! I absolutely love how easy and flavorful this dish is—from the tender meatballs to the rich, creamy sauce, it’s a comforting classic that never fails to please. I hope it brings warmth and joy to your dinner table, just as it has to mine. Don’t forget to share your own twist on it and let me know how it turned out. Happy cooking, and thanks for being part of this delicious journey!

Swedish Meatball Noodle Bake

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• Author: Lisa
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Swedish Meatball Noodle Bake is a creamy, cheesy comfort casserole packed with juicy meatballs and tender noodles. A cozy crowd-pleaser for weeknights or special family dinners!

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Ingredients

Scale 1x2x3x

For the Meatballs:

1 lb ground beef

1/2 cup plain breadcrumbs

1 large egg, lightly beaten

1/2 onion, finely grated

1/4 tsp ground nutmeg

1/2 tsp garlic powder

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp olive oil

For the Casserole:

1 cup beef broth

1 pint heavy cream

1 tbsp Worcestershire sauce

2 1/2 cups egg noodles

1 1/2 cups grated Swiss cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat Oven: Set your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Prepare the Meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, egg, grated onion, nutmeg, garlic powder, salt, and pepper. Mix just until incorporated. Avoid overmixing to keep the meatballs light and tender.
3. Sear the Meatballs: In a large skillet, heat olive oil over medium-high heat. Brown the meatballs on all sides; they don’t need to be fully cooked as they’ll finish baking in the oven. Remove and set aside.
4. Cook the Noodles: Boil salted water in a large pot and cook the egg noodles slightly under the recommended time, as they will continue to cook while baking.
5. Make the Sauce: In the same skillet used for the meatballs, pour in the beef broth, heavy cream, and Worcestershire sauce. Stir, scraping up any browned bits. Allow the sauce to simmer for roughly 10 minutes until it thickens slightly.
6. Assemble the Bake: Spread the cooked noodles in the prepared baking dish. Nestle the meatballs throughout the noodles. Evenly pour the creamy sauce over the top and sprinkle with grated Swiss cheese.
7. Bake: Place in the oven and bake uncovered for 20 minutes, or until the cheese is bubbly and golden.
8. Serve: Let the bake rest for about 5 minutes before serving to help the sauce set and make portions easier to serve.

Notes

Don’t overmix the meatball mixture to keep them tender.

Slightly undercooking noodles ensures they stay perfect after baking.

Substitute Swiss with Gruyère or mozzarella for variety.

You can prepare the dish ahead and refrigerate it; add 5–10 minutes to bake time if cold.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Swedish-American

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 580
• Sugar: 3 g
• Carbohydrates: 30g
• Protein: 27g