This hearty and creamy casserole combines tender Swedish-style meatballs, egg noodles, and a rich, savory sauce baked to golden perfection. Perfect for a comforting family meal, it’s topped with melted Swiss cheese and garnished with fresh parsley for an elegant finish.
Why You’ll Love This Recipe
Classic Flavors with a Twist: The rich, creamy Swedish meatball sauce takes on new life in a baked noodle casserole.
Family-Friendly: Kids and adults alike will love the combination of tender meatballs, cheesy noodles, and luscious sauce.
Make-Ahead Friendly: Assemble the casserole in advance and bake when ready for a no-stress meal.
Elevated Comfort Food: Nutmeg and Worcestershire sauce add warmth and depth for an upscale take on comfort food.
Key Ingredients
For the Meatballs:
Ground Beef: Provides the base for tender, flavorful meatballs. Substitute with ground pork, turkey, or a mix for variety.
Breadcrumbs: Helps bind the meatballs while keeping them soft. Use panko or gluten-free breadcrumbs if needed.
Nutmeg: A hallmark of Swedish meatballs, nutmeg adds a subtle warmth and depth of flavor.
Grated Onion: Grating the onion ensures even distribution throughout the meatballs, enhancing their savory taste.
For the Casserole:
Egg Noodles: Classic egg noodles soak up the creamy sauce without getting mushy. Other pasta options like fusilli or penne can work, but adjust cooking times accordingly.
Swiss Cheese: Melts beautifully and adds a nutty flavor to the dish. Swap with Gruyère or mozzarella for a different cheese profile.
Beef Broth and Heavy Cream: These create the rich, velvety sauce that ties the dish together.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Preparing the Meatballs
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9 x 13-inch baking dish with nonstick spray to ensure the casserole doesn’t stick and makes cleanup a breeze.
Combine Meatball Ingredients:
In a large mixing bowl, combine:
1 pound ground beef
½ cup breadcrumbs
1 beaten egg
½ grated onion
½ teaspoon garlic powder
¼ teaspoon ground nutmeg (for warmth and depth of flavor)
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Mix gently until all the ingredients are just combined. Overmixing can lead to dense meatballs.
Form the Meatballs:
Use a scoop or spoon to portion the meat mixture into 1 ½ tablespoon-sized balls, then roll them between your hands to form evenly sized meatballs.
Brown the Meatballs:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the meatballs in batches to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until browned on all sides.
Transfer the browned meatballs to a plate and set aside.
Step 2: Preparing the Noodles and Sauce
Cook the Egg Noodles:
While the meatballs are browning, bring a large pot of salted water to a boil.
Add 2 ½ cups egg noodles and cook them 2 minutes less than the package directions to prevent overcooking during baking.
Drain the noodles and set them aside.
Make the Sauce:
In the same skillet used for browning the meatballs, add:
1 cup beef broth
1 pint heavy cream
1 tablespoon Worcestershire sauce
Stir to combine and scrape up any browned bits from the bottom of the skillet for extra flavor.
Simmer the sauce over medium heat for about 10 minutes, until it thickens slightly.
Season with salt and freshly ground black pepper to taste. Remove from heat.
Step 3: Assembling the Casserole
Layer the Noodles and Meatballs:
Spread the cooked egg noodles evenly in the prepared baking dish.
Arrange the browned meatballs on top of the noodles, ensuring even coverage.
Add the Sauce:
Pour the creamy sauce evenly over the noodles and meatballs. Make sure the sauce coats everything well to keep the casserole moist and flavorful.
Top with Cheese:
Sprinkle 1 ½ cups grated Swiss cheese evenly over the casserole. This will create a golden, bubbly topping as it bakes.
Step 4: Baking and Finishing
Bake the Casserole:
Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly, and the edges of the casserole are golden brown.
Let It Rest:
Remove the casserole from the oven and let it sit for 5 minutes before serving. This resting period allows the layers to set, making it easier to portion.
Step 5: Serving
Garnish and Serve:
Sprinkle freshly chopped parsley over the top for a pop of color and freshness.
Serve hot and enjoy this creamy, comforting dish with a side of crusty bread, a green salad, or roasted vegetables.
Serving Suggestions
This casserole is a hearty main dish, but it pairs beautifully with simple sides:
Fresh Salad: A crisp green salad with a tangy vinaigrette balances the richness of the casserole.
Roasted Vegetables: Carrots, Brussels sprouts, or asparagus add color and a hint of sweetness.
Crusty Bread: Perfect for soaking up the creamy sauce.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire casserole in a 350°F oven until warmed through.
Freezing: Assemble the casserole (without baking), cover tightly with foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
Make-Ahead: Prepare the meatballs, noodles, and sauce up to a day in advance. Assemble the casserole and refrigerate until you’re ready to bake.
Variations
Vegetarian Version: Use plant-based meatballs and vegetable broth for a vegetarian-friendly dish.
Cheese Lovers’ Option: Add a blend of cheeses like cheddar, mozzarella, or Parmesan for extra gooeyness.
Spicy Kick: Stir a pinch of red pepper flakes or a dash of hot sauce into the sauce for a bit of heat.
Herbed Upgrade: Add fresh thyme or rosemary to the sauce for an aromatic touch.
Conclusion
This Swedish Meatball Noodle Bake is the perfect blend of indulgent comfort food and sophisticated flavors. With its creamy sauce, tender meatballs, and cheesy topping, it’s bound to become a new family favorite. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a gathering, this casserole is a guaranteed hit!
Swedish Meatball Noodle Bake
Ingredients
- 2 tbsp olive oil for browning meatballs
- 1 pound ground beef
- 1 large egg beaten
- 0.5 cup breadcrumbs
- 0.5 onion grated
- 0.5 tsp garlic powder
- 0.25 tsp ground nutmeg
- 1 tsp Kosher salt
- 0.5 tsp freshly ground black pepper
- 2.5 cups egg noodles cooked 2 minutes less than package directions
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 pint heavy cream
- 1.5 cups Swiss cheese grated
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, garlic powder, nutmeg, Kosher salt, and black pepper. Form into 1½-tablespoon-sized meatballs.
- Heat olive oil in a skillet over medium-high heat. Brown the meatballs in batches for 5-7 minutes until golden. Set aside.
- Bring a pot of salted water to a boil. Cook egg noodles 2 minutes less than package directions. Drain and set aside.
- In the same skillet, add beef broth, heavy cream, and Worcestershire sauce. Simmer for 10 minutes until slightly thickened. Season with salt and pepper to taste.
- Layer cooked noodles in the prepared baking dish. Arrange meatballs on top, pour sauce evenly over everything, and sprinkle grated Swiss cheese on top.
- Bake for 20 minutes until cheese is bubbly and golden. Let the casserole rest for 5 minutes before serving.